Tomato, Mozzarella & Cucumber Salad with Pomegranate-Maple Dressing & Pistachios
Nutritionist's Pick

Tomato, Mozzarella & Cucumber Salad

with Pomegranate-Maple Dressing & Pistachios

20 MIN
$14.99 Serves 2-4
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From the Test Kitchen

This colorful salad features soft butter lettuce tossed with tomatoes, cucumber, mozzarella, pickled peppers, and marinated cipolline onions, plus bites of roasted pistachios for welcome crunch. A savory-sweet dressing made with whole grain dijon and pomegranate syrup ties it all together.

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Dietary Information

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Vegetarian Nutritionist's Pick Wheat Free
  • Nutrition
    PER SERVING
  • Calories
    320 Cals (est.)
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fresh
ingredients
Tomato, Mozzarella & Cucumber Salad with Pomegranate-Maple Dressing & Pistachios
Title
  • 1 head Butter Lettuce
  • 4 oz Grape Tomatoes
  • 1 Persian Cucumber
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 4 oz Fresh Mozzarella Cheese
  • ½ oz Pickled Peppadew Peppers
  • 2 Tbsps Roasted Pistachios
  • 1 Tbsp Pomegranate Syrup
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 Tbsp Maple Syrup

Tomato, Mozzarella & Cucumber Salad

1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Cut off and discard the root end of the lettuce; roughly chop the leaves. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the tomatoes. Roughly chop the pistachios. Roughly chop the peppers. Roughly chop the onions. In a bowl, whisk together the pomegranate syrup, mustard, maple syrup, and a drizzle of olive oil. Taste, then season with salt and pepper if desired.

2 Make the salad & serve your dish

On a serving platter, arrange the chopped lettuce, halved tomatoes, sliced cucumber, and mozzarella (tearing into bite-sized pieces before adding). Drizzle with the dressing. Serve the salad topped with the chopped pistachios, peppers, and onions. Enjoy!

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