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A vegetable salad with mozzarella and quail eggs


  • 4 quail eggs
  • 6 cherry tomatoes
  • 200 g mini mozarella circles
  • 50 g black olives without stones
  • 1 pomegranate seeds
  • 200 g corn salad or iceberg lettuce
  • 4 tbsp olive oil
  • 1 tbsp orange juice

few drops of balsamic vinegar

    salt, pepper to taste


      • Make hard boiled eggs, run cold water over them until the eggs get cold. Peel off the peels and cut those eggs in a half each.
      • Cut olives rings. Wash cherry tomatoes, dry and cut the same way as you did with the olives. Wash lettuce, dry and tear.
      • For the sauce, take the leftover olive oil and mix it with the orange juice and balsamic vinegar. Sprinkle salt, pepper and stir slightly.
      • All prepared products should be carefully mixed in a salad bowl, seasoned with recently made sauce.