It's the kind of salad I make when I'm running low on options in the fridge, but still want something fresh and a bit substantial. The combination of green lettuce leaves, onions, and a few olives, along with mozzarella and croutons, surprisingly comes together quite well. I love that it doesn’t require precise ingredients, so I always use whatever I have on hand.
Quick Info
Total time: about 15 minutes
Preparation time: 10-12 minutes
Cooking time: 2-3 minutes (just for croutons)
Servings: 2-3
Difficulty: easy
Recipe type: salad, quick meal
Ingredients
5-6 green lettuce leaves
4-5 pitted black olives
2 green onions
1 small red onion (or shallot, if you have it)
150 g mozzarella
1 slice of bread
salt
pepper
dried thyme
garlic flakes
olive oil
apple cider vinegar
Instructions
1. Wash the lettuce leaves thoroughly and let them drain or gently pat them dry with a clean towel. Tear or cut them into bite-sized pieces.
2. Slice the red onion into thin rings and the green onions into slices. Place them in a large bowl along with the green lettuce.
3. Slice the olives and add them to the other ingredients.
4. Cut the mozzarella into moderately sized cubes to keep its texture. Add these to the bowl as well.
5. Season with salt, pepper, a pinch of dried thyme, and a few garlic flakes. Drizzle everything with olive oil and apple cider vinegar to taste. Gently mix to avoid crushing the ingredients.
6. Toast the slice of bread in a pan or toaster. Once it has cooled slightly, cut it into cubes for croutons.
7. Add the croutons to the salad just before serving to keep them crunchy.
Why I Make This Recipe Often
It’s quick and doesn’t require exact ingredients. It’s perfect whenever I have leftover vegetables, a piece of cheese, and some stale bread. It works well for lunch or dinner without spending too much time in the kitchen. The croutons add texture effortlessly.
Tips and Variations
Tips
If you have time, soak the sliced red onion in cold water for a few minutes after cutting – it will be less pungent.
Use a sharp knife for the mozzarella to avoid crushing it.
Don’t add the croutons too early, or they’ll get soggy.
Substitutions
You can use any type of green lettuce or mixed greens.
Mozzarella can be replaced with cheddar, telemea, or feta cheese if you prefer a saltier salad.
Red onion can be substituted with shallots or even yellow onion if you don’t have anything else.
Apple cider vinegar can be swapped with lemon juice.
Variations
If you have tomatoes, you can add them diced.
For extra flavor, toss in some capers or a handful of herbs (parsley, dill).
For a heartier salad, you can add a hard-boiled egg, sliced.
Serving Ideas
I usually serve it plain for lunch.
It also pairs well with a light soup or as a side dish with grilled meat.
You can serve the salad on toasted bread slices, bruschetta-style, and sprinkle croutons on top for added texture.
Frequently Asked Questions
Can the salad be made without mozzarella?
Yes, you can use any other cheese you have at home or even skip the cheese for a vegan option.
What type of bread is suitable for croutons?
I usually use white or whole grain bread, whatever I have on hand. Slightly stale bread toasts better.
Can I prepare the salad a few hours in advance?
You can, but it's best to add the croutons just before serving to prevent them from getting soggy. The other ingredients can be chopped and kept chilled.
Is it necessary to use black olives?
No. Any type of olives works as long as they are pitted and sliced.
Nutritional Values
Approximately, one serving contains about 220-250 kcal. Mozzarella provides protein (about 8-10 g/serving), fat (10-12 g/serving, depending on how much oil you use), and carbohydrates from the bread and vegetables (15-18 g/serving). These are approximate values for a salad with 150 g of mozzarella and one slice of bread.
Storage and Reheating
The salad is best enjoyed immediately after mixing. I don’t recommend storing it in the fridge with the croutons already added, as they will get soggy. If you want to prepare it in advance, keep the croutons separate and add them at the end. The salad without croutons can last a few hours in the fridge, but not overnight, as the leaves will wilt.
Quick Info
Total time: about 15 minutes
Preparation time: 10-12 minutes
Cooking time: 2-3 minutes (just for croutons)
Servings: 2-3
Difficulty: easy
Recipe type: salad, quick meal
Ingredients
5-6 green lettuce leaves
4-5 pitted black olives
2 green onions
1 small red onion (or shallot, if you have it)
150 g mozzarella
1 slice of bread
salt
pepper
dried thyme
garlic flakes
olive oil
apple cider vinegar
Instructions
1. Wash the lettuce leaves thoroughly and let them drain or gently pat them dry with a clean towel. Tear or cut them into bite-sized pieces.
2. Slice the red onion into thin rings and the green onions into slices. Place them in a large bowl along with the green lettuce.
3. Slice the olives and add them to the other ingredients.
4. Cut the mozzarella into moderately sized cubes to keep its texture. Add these to the bowl as well.
5. Season with salt, pepper, a pinch of dried thyme, and a few garlic flakes. Drizzle everything with olive oil and apple cider vinegar to taste. Gently mix to avoid crushing the ingredients.
6. Toast the slice of bread in a pan or toaster. Once it has cooled slightly, cut it into cubes for croutons.
7. Add the croutons to the salad just before serving to keep them crunchy.
Why I Make This Recipe Often
It’s quick and doesn’t require exact ingredients. It’s perfect whenever I have leftover vegetables, a piece of cheese, and some stale bread. It works well for lunch or dinner without spending too much time in the kitchen. The croutons add texture effortlessly.
Tips and Variations
Tips
If you have time, soak the sliced red onion in cold water for a few minutes after cutting – it will be less pungent.
Use a sharp knife for the mozzarella to avoid crushing it.
Don’t add the croutons too early, or they’ll get soggy.
Substitutions
You can use any type of green lettuce or mixed greens.
Mozzarella can be replaced with cheddar, telemea, or feta cheese if you prefer a saltier salad.
Red onion can be substituted with shallots or even yellow onion if you don’t have anything else.
Apple cider vinegar can be swapped with lemon juice.
Variations
If you have tomatoes, you can add them diced.
For extra flavor, toss in some capers or a handful of herbs (parsley, dill).
For a heartier salad, you can add a hard-boiled egg, sliced.
Serving Ideas
I usually serve it plain for lunch.
It also pairs well with a light soup or as a side dish with grilled meat.
You can serve the salad on toasted bread slices, bruschetta-style, and sprinkle croutons on top for added texture.
Frequently Asked Questions
Can the salad be made without mozzarella?
Yes, you can use any other cheese you have at home or even skip the cheese for a vegan option.
What type of bread is suitable for croutons?
I usually use white or whole grain bread, whatever I have on hand. Slightly stale bread toasts better.
Can I prepare the salad a few hours in advance?
You can, but it's best to add the croutons just before serving to prevent them from getting soggy. The other ingredients can be chopped and kept chilled.
Is it necessary to use black olives?
No. Any type of olives works as long as they are pitted and sliced.
Nutritional Values
Approximately, one serving contains about 220-250 kcal. Mozzarella provides protein (about 8-10 g/serving), fat (10-12 g/serving, depending on how much oil you use), and carbohydrates from the bread and vegetables (15-18 g/serving). These are approximate values for a salad with 150 g of mozzarella and one slice of bread.
Storage and Reheating
The salad is best enjoyed immediately after mixing. I don’t recommend storing it in the fridge with the croutons already added, as they will get soggy. If you want to prepare it in advance, keep the croutons separate and add them at the end. The salad without croutons can last a few hours in the fridge, but not overnight, as the leaves will wilt.