Sun-Dried Tomato Salad Recipe

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  • Mixed Salad Leaves – 100 gms (such as rocket leaves, baby spinach and oak leaf lettuce)
  • Smoked Mozzarella – 500 gms, sliced

For the Dressing:

  • Sun-dried Tomatoes in Olive Oil – 150 gms, reserving the oil from the bottle
  • Fresh Basil – 15 gms, roughly shredded
  • Fresh Flat-leaf Parsley – 15 gms, roughly shredded
  • Capers – 1 tblsp, rinsed
  • Balsamic Vinegar – 1 tblsp
  • Garlic – 1 clove, roughly chopped
  • Extra Olive Oil – if required
  • Pepper as per taste


  1. To make the dressing, put the sun-dried tomatoes, basil, parsley, capers, vinegar and garlic in a blender.
  2. Measure the oil from the sun-dried tomatoes jar and make it up to 150 ml with more olive oil if necessary.
  3. Add it to the blender and process until smooth.
  4. Season with pepper
  5. Divide the salad leaves between 4 serving plates.
  6. Top with the slices of mozzarella and spoon the dressing over them.
  7. Serve immediately.

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