An Italian dish made with the freshest Scottish ingredients

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 15 minutes
    • Italian
    • Dairy Free
    • Vegetarian
    • Vegan

    Marinated Mozzarella Salad

    Recipe Information

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    2 x 200g sachets Specially Selected Scottish Buffalo Mozzarella

    2 x 220g pack Baby Tomatoes Selection

    2 Large Vine Tomatoes

    1 Clove Garlic

    70g Pesto

    50ml Olive Oil

    20ml Balsamic Vinegar

    1 x tsp Paprika

    Juice and grated rind from ½ Lemon

    15g Fresh Basil Leaves

    1 x 250g pack two Specially Selected bake at home sourdough baguettes

    Sea salt and black pepper


    To create the marinade, peel and mince the garlic. Put the garlic, pesto, lemon juice, olive oil, paprika and balsamic vinegar into a bowl, season with some salt and black pepper and mix well.

    Drain the mozzarella and tear into pieces. Put these in with the marinade and stir through, then allow to marinate for 20 minutes.

    Bake the baguettes as instructions on the pack.

    Cut the small tomatoes in half and slice the vine tomatoes.

    Tear the basil leaves and mix these with the tomatoes on a large plate.

    Spoon over the mozzarella and the dressing and stir through the tomatoes.

    Sprinkle over the grated lemon rind and serve alongside the baguettes.