Fagioli, Cipolla Rossa e Mozzarella Insalata

Lunch today is one of my favourite salads to eat in the warmer weather: a fagoli, cipolla rossa e mozzarella insalata.

Creamy cannellini beans, sliced red onions, mozzarella together with my addition of juicy tomatoes and toasted pumpkin seeds make this a vibrant, protein-rich healthy salad. Toasting the pumpkin seeds really adds a lovely nuttiness to the salad.

This combination of flavours together with a light olive oil & white wine vinegar dressing just shouts summer.

Served with a couple of slices of my homemade rosemary soda bread. 😋

Mangia, mangia! 👩🏻‍🍳

Fagioli, Cipolla Rossa e Mozzarella Insalata recipe:

Can of cannellini beans - drained (400g)
1 small red onion - thinly sliced
1 pack mozzarella - drained (125g)
2-3 tbsps pumpkin seeds
2 tomatoes - quartered
Basil leaves for scattering

Dressing:

3 tbsps extra virgin olive oil
1 1/2 tbsps white wine vinegar
Salt & pepper

Serves 2-3

1. Toast the pumpkin seeds in a dry frying pan until lightly brown.

2. Put the beans, red onion, tomatoes, torn pieces of mozzarella & pumpkin seeds in a large bowl. Make the dressing by putting all the ingredients in a small jar/container (with lid on) and give it a good shake.

3. Poor the dressing over the salad, toss gently, taste and adjust the seasoning

4. Top with basil leaves and serve with some of my homemade rosemary soda bread!