Summer Salad with Buffalo Mozzarella, Moringa Pesto and Sundried Tomatoes

Summer calls for fresh, colorful and nutritious dishes that satisfy the palate without weighing you down. The Summer Salad with Buffalo Milk Mozzarella, Moringa Pesto and Sun-Dried Tomatoes is a recipe that responds perfectly to these needs, offering an explosion of Mediterranean flavors enriched by the exotic touch of moringa pesto. This dish combines the creaminess of mozzarella with the intensity of sun-dried tomatoes and the freshness of moringa pesto, creating a perfect balance of flavors and textures.

Ingredients :

• 200g Buffalo Milk Mozzarella , cut into cubes
• 4 tablespoons Moringa Pesto
• 100g of sun-dried tomatoes in oil, chopped
• Fresh rocket or a salad mix of your choice
• Salt and black pepper to taste
• Extra virgin olive oil

Preparation :

1. In a large bowl, arrange the arugula or salad mix as a base.
2. Add the buffalo milk mozzarella cubes and chopped dried tomatoes on top of the salad.
3. In a small bowl, mix the Moringa Pesto with a drizzle of extra virgin olive oil to make the dressing more fluid.
4. Dress the salad with the prepared Moringa pesto, making sure to distribute it evenly.
5. Season with salt and pepper to taste and mix gently.
6. Let it rest in the refrigerator for at least 30 minutes before serving, to allow the flavors to blend perfectly.
7. Serve the salad fresh, garnished with an additional drizzle of extra virgin olive oil, if desired.

This summer salad is not only a feast for the eyes and the palate, but it is also a healthy choice that fits perfectly with the more relaxed rhythms of summer. It is a versatile dish that can be enjoyed as an appetizer, a side dish or a main dish for a light lunch. Easy to prepare and incredibly tasty , this salad is ideal for those looking to combine high-quality ingredients in new and surprising ways.