Skip to main content
Log in
Log in
Summery 'Mozza-nella' Salad

Summery 'Mozza-nella' Salad

with Pickled Shallots and Tomato Vinaigrette
4.0(337)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
650 kcal
Protein
: 
21g protein
Preparation Time
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Barley
  • Wheat
  • Soy
  • Sulphites
  • Soy
  • Walnuts
  • Sesame
  • May contain traces of allergens
  • Sulphites
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

100 g

Bocconcini Cheese

(Contains: Milk)

2 unit(s)

Ciabatta Roll

(Contains: Barley, Wheat May contain traces of: Soy, Walnuts, Sesame)

56 g

Arugula and Spinach Mix

1 unit(s)

Stone Fruit

1 unit(s)

Tomato

2 tbsp

Garlic Spread

(Contains: Soy May contain traces of: Sulphites, Milk)

1 unit(s)

Mini Cucumber

¼ cup

Sun-Dried Tomato Pesto

(Contains: Milk May contain traces of: Soy, Sulphites)

1 unit(s)

Shallot

2 tbsp

Red Wine Vinegar

(Contains: Sulphites)

Not included in your delivery

1 tsp

Oil*

2.25 tsp

Sugar*

¼ tsp

Salt*

0.13 tsp

Pepper*

Calories650 kcal
Fat33 g
Saturated Fat10 g
Carbohydrate67 g
Sugar16 g
Dietary Fiber6 g
Protein21 g
Cholesterol30 mg
Sodium1160 mg
Trans Fat0.4 g
Potassium700 mg
Calcium850 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Bowl
•Measuring Spoons
•Large Non-Stick Pan
•Small Bowl
•Large Bowl

Cooking Steps

PDF
Pickle shallots
1
  • Peel, then cut shallot into 1/8-inch slices.
  • Add shallots, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
  • Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
  • Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
Cut and toast croutons
2
  • Halve ciabatta horizontally, then cut into 1/2-inch pieces.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add garlic spread, swirling pan until melted, 30 sec.
  • Add ciabatta. Reduce heat to medium. Season with salt and pepper. Cook, stirring often until golden-brown and crisp, 5-8 min. (NOTE: For 4 ppl, cook croutons in 2 batches using half the garlic spread per batch.)
  • Transfer to a plate.
Prep
3
  • While croutons toast, thinly slice cucumber.
  • Cut tomato into 1/2-inch peices. 
  • Cut four sections off stone fruit, avoiding the pit. Thinly slice each section.
  • Cut or tear mozzarella into 1/2-inch pieces.
  • Add mozzarella, stone fruit and 1 tsp (2 tsp) oil to a small bowl. Season with salt and pepper, then toss to combine. (TIP: Use the best olive oil you have on hand to enhance flavour.)
Make tomato vinaigrette
4
  • Add half the pesto, 2 tbsp (4 tbsp) pickling liquid and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then stir to combine.
Finish and serve
5
  • Strain pickled shallots
  • Add tomatoes, cucumber, pickled shallots and arugula-spinach mix to bowl with vinaigrette. Toss to coat.
  • Add croutons. Toss to coat.
  • Divide panzanella between bowls.
  • Top with mozzarella-stone fruit mixture.
  • Drizzle remaining pesto overtop.
Meal right image

Explore Similar Recipes

Spinach Recipes
Meal left image

More delicious recipes with similar ingredients

Garlic Shrimp Linguine

with Roasted Red Pepper and Chili

Pan-Seared Pork Chops

with Pineapple Relish and Cheddar Grits

Seared Provençal Steak

with French Bean Salad

Mozzarella-Crusted Chicken

with Garlic-Roasted Tomatoes and Crispy Potato Wedges

Tandoori Chicken

with Julienned Apple Salad and Spiced Yogurt Sauce

Marinated Tomato and Avocado Salad

with Orzo, Chickpeas and Pepitas

Juicy Lucy Burger

with Tomato-Red Onion Jam and Charred Romaine

One-Pot Mexican Quinoa

Sonoma Chicken Salad

with Pecans, Grapes, and Garlic Croutons

Honey-Dijon Pork Chops

with Summer Squash, Lima Bean & Corn Hash

Thai Pork Laarb Burger

with Cucumber-Mint Salad

Pan-Seared Chicken

with Tomato-Barley Hash & Charred Broccoli

Seared Sausage

with Warm Orzo Salad

Zucchini & Smoky Bean Quesadillas

with Lime Sour Cream and Romaine Salad

Seared Steak & Charred Nectarine Salad

with Feta, Pecans, and Basil

PLT (Portobello, Lettuce and Tomato)

with Tomato Relish, Pesto Aioli and Roasted Sweet Potato Wedges

Chicken Fajitas

with Homemade Guacamole and Pico De Gallo

Apricot-Glazed Chicken

with Thyme-Roasted Potatoes and Carrots

Peach and Prosciutto Flatbread

with Fresh Mozzarella and Balsamic-Arugula Salad

Highest-rated dinner recipes

Warm Salmon and Shrimp

with Savoury Rice and Blistered Pepper Salsa

Cheesy Beef and Veggie Soup

with Pearl Couscous

Salmon and Shrimp in Lemon-Caper Cream Sauce

with Garlicky Roasted Potatoes

Cajun Salmon and Shrimp

with Savoury Rice and Blistered Pepper Salsa

Creamy Mushroom Alfredo

with Linguine and Spinach

Creamy Garlic Shrimp and Herby Roasted Salmon

with Fresh Linguine and Snap Peas

Grilled Applewood Smoked Chicken and Ribs

with Grilled Asparagus and Sour Cream and Chive Potatoes

Turkey and Fig Burgers

with Garlic and Onion Cream Cheese Spread

Chipotle-Chorizo Flatbreads

with Caramelized Onions and Feta

Grilled Bacon-Wrapped Chicken

with Loaded Baked Potatoes and Caesar-Dressed Grilled Asparagus

Scallop and Bacon Linguine

with Spinach

SuperQuick Grilled BBQ Chicken Flatbreads

with Ranch Drizzle

Maple Shrimp and Chili Bacon

with Spinach and Arugula Salad

Spiced Steaks and Parsley Butter

with Creamy Bacon and Spinach Salad

Bacon, Apple and Cheddar Melts

with Honey-Mustard Dipper

Saucy Peanut, Beef and Pork Noodles

with Linguine and Veggies

SuperQuick Shrimp Spaghetti al Limone

with Cream and Spinach

Pan-Fried Salmon and Soy-Glazed Bok Choy

with Sriracha Mayo and Ginger-Infused Jasmine Rice

Spicy Sweet Chorizo Pizza

with Paprika Mayo and Salad

Grilled Greek Chicken

with Bulgur Salad

This week's must-try HelloFresh recipes

Moroccan-Inspired Salmon and Saucy Veggies

with Couscous Pilaf and Yogurt Sauce

Asian-Style Turkey Meatball Stir-Fry

with Peppers, Snow Peas and Peanut Sauce

Smart Harissa Chicken-and-Lentil Stew

with Butternut Squash and Cilantro

Seared Coconut Tilapia with Mango Salsa

and Turmeric Cauliflower and Cilantro Couscous

Indian-Spiced Shrimp and Bulgur

with Roasted Zucchini and Peppers and Mint-Yogurt Sauce

Mexican-Inspired Chicken and Roasted Vegetables

with Yogurt Crema and Kale Salad

Pan-Seared Salmon with Citrusy Bulgur Salad

With Shallot Vinaigrette

Lentil-Kale Bowls with Honey-Dijon Chicken

with Tarragon Vinaigrette and Apples

Moroccan-Inspired Beef Chili

with Chickpeas, Peppers and Sour Cream

Roasted Chicken with Sun-Dried Tomato Hummus

and Jewelled Couscous and Feta

Creamy Cheesy Sausage Pasta

with Spinach, Corn and Butternut Squash

Cheesy Creamy Cauliflower Pasta

with Baby Spinach

Mashed Potato-Topped Salmon Pie

with Mirepoix and Green Peas

Singaporean-Inspired Chicken Rice

Made with Homemade Ginger-Green Onion Sauce

Chicken-and-Spinach Involtini

with Pesto-Mushroom Linguine

BBQ Chicken and Zucchini Tots

with Buttery Carrots

SuperQuick Galbi-Jim-Inspired Beef Stew

with Carrots and Sesame Potatoes

Chili-Steak Stir-Fry

with Crispy Shallot Rice

SuperQuick Asian-Inspired Air-Fryer Chicken Meatballs

with Honey-Glazed Carrots and Quick-Cook Rice

SuperQuick Sweet-and-Spicy Shrimp Tacos

with Mashed Black Beans and Kiwi-Cabbage Slaw