For the salad

1 tbsp olive oil

1 beef tomato, cut into four horizontal slices

1 2cm/¾in thick slice mozzarella

For the gremolata

2 tbp chopped fresh flatleaf parsley

½ lemon, zest only

1 tbsp garlic infused oil

salt and freshly ground black pepper

2 tbsp extra virgin olive oil

handful mizuna leaves, to serve


For the salad, heat the oil in a frying pan and fry the tomato slices for one minute on each side, or until golden-brown.

For the gremolata, mix the gremolata ingredients together in a bowl and mix until well combined.

To serve, place one slice of cooked tomato onto a serving plate, top with some of the mizuna leaves then top with another slice of tomato.

Repeat until all the tomato slices and mizuna leaves have been used up.

Place the slice of mozzarella on the top of the tomato and mizuna tower and spoon the gremolata over the top.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Tomato and mozzarella salad with gremolata
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