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Roasted Potato, Mozzarella and Veggie Salad

If you’re planning on leaving meat aside for tonight, why not try a potato, mozzarella and veggie salad? The twist here is that the potato is roasted and topped with some delicious melted Cheddar. That brings lots of flavor to the potatoes, and to the salad also.
If you’re planning on leaving meat aside for tonight, why not try a potato, mozzarella and veggie salad? The twist here is that the potato is roasted and topped with some delicious melted Cheddar. That brings lots of flavor to the potatoes, and to the salad also.

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Ingredients

1 tablespoon vegetable oil
8 potatoes, skin-on
salt
½ cup cheddar, shredded
1 red onion, thinly sliced
1 cucumber, thinly sliced
6 cherry tomatoes, halves
5 ounces of mini bocconcini
1 tablespoon olive oil
pepper
balsamic vinegar

Ingredients

Steps

1
Done

Preheat the oven to 360°F/180°C.

2
Done

Place the potatoes in a baking tray. Pinch them with a fork and pour a small drizzle of vegetable oil over them.

3
Done

Add a pinch of salt and slide the tray into the oven for the next 20 minutes. Don’t turn off the heat.

4
Done

Slice the potatoes in halves and top them with some shredded Cheddar. Cook them for 10 more minutes.

5
Done

Add the red onion, cucumber, cherry tomatoes, and bocconcini in a large bowl. Drizzle some olive oil and season with salt and pepper. Mix.

6
Done

Serve the salad with roasted potato.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

761 kcal
Calories
95 g
Carbs
41 g
Protein
25 g
Fat

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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