Page title and description
Salads
Potato, mozzarella and tomato salad
This is a quick, easy side dish, and full of flavour. It's best eaten warm or at room temperature, rather than just out of the fridge. One very nice addition is to stir through a tablespoon of basil pesto instead of, or as well as, the fresh basil garnish.
Ingredients
- 1 tbsp olive oil
- 1 garlic clove, crushed or finely chopped
- 400g salad potatoes e.g. Charlotte, cleaned
- 400ml veg stock
- 125g mozzarella cheese, torn into small pieces
- 400g tomatoes, chopped, or halved if using cherry
- handful fresh basil, chopped
- 60g pine nuts, toasted
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
25 min
PT25M
-
Step 1
Heat the oil in a large pan. Fry the garlic and potatoes for 2 minutes. Add the stock. Bring to the boil then reduce the heat and simmer for 15-20 minutes until the potatoes are cooked through.
-
Step 2
Remove the potatoes from the stock and turn up the heat. Reduce the liquid slightly (you need about 2 tablespoons).
-
Step 3
Add the potatoes back to the pan with the mozzarella, tomatoes and basil. Stir until the cheese has melted. Season and top with pine nuts to serve.
