Salada De Queijo Frescogf Recipe

Prepare ingredients

If using bocconcini, drain them well and pat dry with paper towels. If using a larger ball of fresh mozzarella, slice it into 1/4-inch rounds. Wash tomatoes and slice into 1/4-inch rounds or cut into wedges if using larger tomatoes. Wash and thoroughly dry basil leaves and salad greens (use a salad spinner or pat dry). Toast pine nuts or almonds in a small dry skillet over medium heat, stirring, until fragrant and lightly golden (about 2–3 minutes); remove from heat and cool.

Arrange the salad

On a large platter or individual plates, arrange a bed of the mixed salad greens if using. Distribute the tomato slices or wedges evenly over the greens (or directly on the platter if not using greens). Tuck the mozzarella slices or bocconcini between and on top of the tomato pieces. Scatter the whole basil leaves across the salad (torn larger leaves in half if preferred). Sprinkle the toasted nuts over the top if using.

Make dressing and season

In a small bowl or measuring cup, whisk together the extra-virgin olive oil and lemon juice (or balsamic vinegar) until combined. Season with sea salt and freshly ground black pepper. Taste and adjust acidity or salt as desired.

Dress and finish

Just before serving, drizzle the dressing evenly over the arranged salad. Finish with a light sprinkle of flaky sea salt if desired and one more crack of black pepper. Serve immediately so the mozzarella and tomatoes are fresh and the basil remains bright.