Spring-Summer salad with corn garnish, mozzarella and basil

Summer is sometimes no better than lettuce. And not just the typical ones: green vegetables in oil and vinegar. Or some greens with a few tomatoes and maybe grated carrots. We are talking about a mixed salad that saturates with a piece of bread. At least for a lighter lunch or dinner. Of course, you can also prepare it as a fantastic accompaniment to roast meat or corn. It is your decision!

When you’ve had enough of this salad, try one of the following:

• Mackerel salad with lime-ginger garnish

• Summer salad with arugula, chicken, cherries and fruit

• Mixed salad with chicken and mango sauce

• Tuscan salad with crispy croutons, arugula and cherries

• Chicory and arugula in a salad with roasted prosciutto and croutons

Of course, a good salad also includes a good garnish. This is actually the link between all the ingredients! Read the toppings blog post in the Salad Toppings blog post.

And some extra instructions for making a salad with corn, mozzarella, and balsamic topping:

• You can prepare all the ingredients in advance and then simply assemble the salad – keep the garnish separate.

• You can use regular or roasted sunflower seeds.

• Corn can be fried on a broiler pan or on a real grill – be careful to cut it when it has cooled a little so as not to burn yourself.

• The basil garnish is fantastic and you can also garnish the salad with a balsamic garnish.

• There will probably be too much topping for the ingredients listed, so save it and use it in one of the future salads.

• Instead of a small mozzarella, you can tear a larger mozzarella.

For an easier show, watch the recipe preparation video.

Good race !

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INGREDIENTS (for 2 people):

Filling ingredients:

• 2 handfuls of fresh basil

• 1 dcl olive oil (or 1/3 rapeseed and 2/3 dcl olive oil)

• 3 tablespoons of wine vinegar

• 1 clove of garlic

• 1/4 teaspoon of mustard

• 1/2 teaspoon of salt

• 1/4 teaspoon of pepper

Other Ingredients:

• 1 head of lettuce

• 1 package of two cooked corn

• 1 peach

• 4 radishes

• 1 packet of mini mozzarella

• 2 tablespoons of sunflower seeds


Make a creamy filling with the filling ingredients.

Oil the corn, salt and pepper and brown in a pan, then trim.

Cut the radishes into rounds and the peaches into rounds. Tear the mozzarella in half.

Serve the lettuce, corn, peaches, radishes and grated mozzarella on a plate. Sprinkle with seeds, mix with the filling, pepper a little more, drizzle with oil and serve.

Add a little more spaghetti if desired, drizzle with a little oil, garnish with fresh oregano and serve immediately. So good !


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