Arugula (rocket), iceberg lettuce and mozzarella salad with orange juice sauce

Arugula (rocket), iceberg lettuce and mozzarella salad with orange juice sauce

Photo and text by Panos Diotis and Mirella Kaloglou

Calories (per serving): 
Cooking Time: 


A very light and tasty salad, ideal for those who take care of their health or are on a diet, based on the arugula and the iceberg lettuce. The cherry tomatoes, the red bell pepper and the fresh mozzarella, add a freshness that is perfectly combined with a light balsamic-orange juice sauce.



- 40gr/1.4 fresh arugula (rocket)
- 1 small sized iceberg lettuce (200gr/7oz)
- 1 medium sized red bell pepper (120gr/4.2oz)
- 2 small balls of fresh mozzarella cheese (250gr/8.8oz), drained
- 300gr/10.5oz (12pieces) of cherry tomatoes
- 6 tablespoons fresh orange juice (about 1 orange)
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- salt and pepper


Wash and cut the iceberg lettuce in small-medium pieces, using your hands.
Rinse the arugula and cut the leaves in half.
Wash the red pepper, remove the seeds and cut it into thin sticks (julienne). Right after this, wash and cut in half the cherry tomatoes.
Add all the vegetables in a large bowl in the order you cut them. Cut the mozzarella cheese into thin slices and leave them aside. These will be added just before serving.

Prepare the sauce in a smaller bowl:
Add he balsamic vinegar, the orange juice, the olive oil, the salt and the pepper and whisk until the ingredients are combined. The texture of the sauce must be quite watery.
Pour the sauce in the bowl with the vegetables and mix (using your hands or a spoon) gently. Serve adding the slices of mozzarella. Kali oreksi!



We put the mozzarella slices on a kitchen paper, to absorb the excess water, before adding it in our salad. It's a practical and safe way, to avoid ruining the final result (especially the way it looks when served).


Main Ingredients: 

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