The-Rainbow Chopped Salad with Basil & Mozzarella

Certainly! Here’s a recipe for an “Eat-the-Rainbow Chopped Salad with Basil & Mozzarella” that incorporates fresh vegetables, herbs, and mozzarella cheese. It’s a colorful and flavorful salad that’s perfect for a refreshing meal.


2 cups cherry tomatoes, halved
1 large cucumber, diced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1 medium carrot, grated
1 small red onion, thinly sliced
1 cup fresh basil leaves, chopped
8 ounces fresh mozzarella cheese, cubed
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste


In a large salad bowl, combine the cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, carrot, red onion, and basil leaves.

Add the cubed mozzarella cheese to the bowl.

Extra virgin olive oil, balsamic vinegar, salt, and pepper should all be thoroughly blended in a small mixing dish.

To uniformly coat all of the salad’s ingredients, drizzle the dressing over the ingredients and gently mix.

To allow the flavours to mingle, let the salad sit for about 10 minutes.

In order to serve, give the salad one last spin.

Taste and adjust the seasoning if needed.

Serve the “Eat-the-Rainbow Chopped Salad with Basil & Mozzarella” as a refreshing side dish or as a light main course.

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