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Ingredients
Salad
- 3 cups Baladna mozzarella cheese
- 1 medium cucumber
- 1 medium tomato
- 1 green onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1/2 cup Baladna sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon paprika
- 1/2 teaspoon sugar
- Lettuce
How it's made!
- In a large bowl, mix together Baladna mozzarella cheese, chopped cucumber, chopped tomato, thinly sliced green onion, chopped green pepper, and chopped sweet red pepper.
- In a separate small bowl, mix together the Baladna sour cream, mayonnaise, lemon juice, lime juice, minced garlic, Dijon mustard, dried basil, dried marjoram, paprika, and sugar.
- Pour the sour cream mixture over the cheese and vegetable mixture, and stir until everything is well combine
Serve on a bed of lettuce. Enjoy!
Video tutorial
More Fresh Recipes
Zesty Mediterranean Potato Salad
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Chop the tomatoes into small pieces. Heat olive oil in a saucepan over medium heat.Add the minced garlic and cook for an additional 1-2 minutes, or until fragrant.Add the finely chopped onion and cook until softened and translucent, about 3-4 minutes.Add the chopped tomatoes to the pan and stir to combine.Add salt and pepper to taste, and chopped basil .Reduce the heat to low and let the tomato sauce simmer for 20-30 minutes. Once the sauce is done, remove it from the heat and let it cool slightly.Slice the eggplant fingers lengthwise into thin, flat slices.Grill the eggplant slices until they are tender and slightly browned. Set them aside to cool.Spread the pesto Sauce onto each eggplant slice covering the entire surface.Add the feta cheese and Roll up each eggplant. Once the eggplant rolls are done, remove them from the pan and top them with Tomato sauce and fresh basil.