Easter salad with tomatoes and mozzarella with young asparagus and sorrel - photo 1
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Easter salad with tomatoes and mozzarella with young asparagus and sorrel

Salads Easter 45 min Medium 24 wyświetleń ~20.61 PLN * - (0)
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Description

A colorful salad inspired by the Italian caprese, reimagined as a Polish spring Easter version. The base consists of juicy tomatoes and delicate mozzarella, to which we add young asparagus for crunch and sorrel for a fresh, slightly lemony note. Everything is brought together with a simple vinaigrette made from rapeseed oil and lemon juice, and for texture, I suggest optionally adding cooked spelt or chopped walnuts. This dish works well as a light Easter appetizer, a side to roasted duck, or a standalone salad for the festive table; it looks impressive thanks to the contrast of the red tomato, white mozzarella, and the green of the asparagus and sorrel.

Ingredients Used

Ingredients (11)

Servings:
4
  • Tomato 6.7 szt. (~800 g)
  • Mozzarella 250 g
  • Rapeseed oil 30 g
  • Lemon 1.3 szt. (~100 g)
  • Asparagus 200 g
  • Sorrel 30 g
  • 🌿 Przyprawy
  • Basil 30 g
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Barley groats 100 g
  • Walnuts 40 g
💰 Szacowany koszt dania: ~20.61 PLN (5.15 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash the tomatoes under cold running water and dry them with a paper towel. If you are using larger tomatoes, slice them into pieces about 5-7 mm thick. If you have cherry tomatoes, cut them in half. Use a sharp serrated knife for tomatoes to ensure the slices are even and not squished.

Ingredients: Tomato
Use a cutting board and a sharp serrated knife. When slicing thin pieces, a dull knife can cause the tomato to fall apart.

Preparing mozzarella

2

Drain the mozzarella in a sieve for 5 minutes, then gently pat it dry with a paper towel to remove excess moisture. Cut the mozzarella into slices the same thickness as the tomato slices (about 5-7 mm), so that when layering, the ingredients have a similar height and look nice together.

Ingredients: Mozzarella
Use a thin kitchen knife and a plate to drain. Excess liquid from the mozzarella will make the salad watery.

Preparing asparagus

3

Break off the woody ends of the asparagus (by gently bending the lower part, it will naturally break at the point of toughness). If the stalks are thicker, gently peel the lower part with a peeler. Bring a pot of water to a boil with 1 teaspoon of salt. Add the asparagus in batches and blanch for 2-3 minutes (they should remain firm and bright green). Immediately transfer to a bowl of ice-cold water (shocking) for 2 minutes to stop the cooking process, then dry on a towel.

Ingredients: asparagus, Salt
Use tongs to insert and remove the asparagus. The blanching time depends on the thickness - thin ones for 1-2 min, thicker ones for 3-4 min; when pressed, the asparagus should be tender when pierced with a fork, but not mushy.

Dressing

4

Prepare the dressing: in a small bowl, pour in 30 g of rapeseed oil. Squeeze the juice from the lemon — use about 20-30 g of juice (about 1/3 - 1/2 of the lemon from the given fruit). Add 2 g of salt and 1 g of freshly ground pepper. Finely chop the sorrel and add it to the dressing, along with half of the chopped basil (keep the rest in leaves). Whisk vigorously with a fork or whisk until you achieve a smooth emulsion.

Ingredients: Rapeseed oil, Lemon, Salt, Black pepper, sorrel, Basil
Use a citrus juicer to easily extract the juice. If the dressing is too sour, add a bit of honey (optional) — but the balance should be slightly tangy.

Salad Assembly

5

On a large platter, alternate slices of tomato and mozzarella (you can create a fan or a circle). Between the slices, tuck in pieces of blanched asparagus – breaking them into pieces about 4-5 cm long if they are long. Drizzle evenly with the prepared dressing. Sprinkle with the remaining fresh basil (leaves) and, if using, chopped toasted walnuts. If you opted for spelt, spread the chilled cooked spelt on the bottom of the platter before layering the ingredients as a base.

Ingredients: Tomato, Mozzarella, asparagus, Basil, Barley groats
Use a large, flat platter or serving board. If you are adding pearl barley, make sure it is well cooled so it doesn't warm the mozzarella.

Finishing and serving

6

Just before serving, season the salad with an additional portion of freshly ground pepper and possibly a pinch of salt. Serve immediately for the best flavor and texture — the mozzarella should be slightly chilled, and the tomatoes at room temperature.

Ingredients: Black pepper, Salt
For serving, use a flat plate or a large platter. Serve with dark bread or as a side dish to the main course. Do not prepare this salad too far in advance — it loses its freshness.

Optional preparation of spelt

7

If you are using pearl barley as a base: rinse 100 g of pearl barley in a sieve under cold water. Pour it into a pot, add 200 ml of cold water, bring to a boil, reduce the heat, and cook covered for 20-25 minutes until the barley absorbs most of the water and softens. Drain any excess water, spread it on a baking sheet, and cool it to separate the grains. Arrange the cooled barley on a platter before assembling the salad.

Ingredients: Barley groats
Use a pot with a thick bottom and a lid. Do not stir vigorously while cooking, as the pearl barley may become mushy. After cooking, separate the grains with a fork.

Fun Fact

💡

Caprese, a classic Italian dish, originated in Capri as a tribute to the Italian national colors. In this version, we add Polish sorrel and spelt – a combination of Mediterranean inspiration with Polish spring cuisine.

Best for

Wielkanoc Przyjęcie Lekka przystawka

Tips

🍽️ Serving

Serve the salad immediately after preparation. You can serve it on a large platter or portion it onto plates. If you add barley, serve it as a more substantial dish. Baked country bread or a crispy baguette pairs wonderfully with the salad.

🥡 Storage

Store the salad in the refrigerator for a maximum of 12 hours covered with plastic wrap. Mozzarella and tomatoes lose quality after longer storage (mozzarella may release water). Keep the dressing separate and add it just before serving. Do not freeze the cooled bulgur.

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