Salad with Olives and Mozzarella
Mozzarella gives this salad gentle protein and calcium, while olives and olive oil make it richer and more satisfying without heavy sauces. Cucumbers and parsley add volume, water, and freshness, and a little sesame improves both flavor and texture. It is one of the easiest keto salads to assemble and pairs well with meat, fish, or eggs.
Cut cucumbers (250 g) into large wedges. Finely chop parsley (20 g). If the mozzarella balls (100 g) are large, cut them in half; olives (80 g) can also be halved if you like.
Toast sesame seeds (8 g) in a dry skillet for 30 to 40 seconds until more fragrant and lightly golden.
Combine the cucumbers, mozzarella, olives, and parsley in a bowl. Dress with olive oil (45 g) and wine vinegar (5 g), add salt (2 g), and toss gently.
Sprinkle the salad with the warm sesame seeds before serving. It is at its best right after mixing, when it stays especially fresh and neat on the plate.
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