Marinated Mozzarella, Corn & Carrot Salad

Name: Marinated Mozzarella, Corn & Carrot Salad
Total time: 10 min
Yield: 2 people
Ingredients: 5 oz Mozzarella Balls; 1 cup Sweet Corn; 1 large Carrot; 2 tbsp Olive Oil; 1 tbsp White Vinegar or Lemon Juice; 1 tsp Dried Oregano; 1 pinch Salt & Black Pepper

Vegetarian • Gluten-FreeNo-Cook • Under 15 Mins5 Ingredients or Less • Meal Prep FriendlySnackItalian

Easy

10min

320kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A quick, no-cook appetizer combining creamy mozzarella, sweet corn, and crisp shaved carrots in a simple vinaigrette.

This vibrant Marinated Mozzarella, Corn & Carrot Salad is the perfect effortless appetizer or light side dish for any occasion. It is designed to highlight the creamy, delicate texture of fresh mozzarella balls, contrasting them against the natural sugary crunch of sweet corn and earthy, crisp carrot ribbons. What makes this dish truly special is its simplicity; by utilizing high-quality ingredients like fresh mozzarella, you allow the natural flavors to shine without heavy cooking methods masking the taste. The sweetness of the corn pairs unexpectedly well with the milky cheese, while the shaved carrots add a sophisticated visual flair and a necessary bite. This recipe is naturally gluten-free and vegetarian, making it a crowd-pleaser for diverse dietary needs. Whether you are preparing a quick lunch, a starter for a dinner party, or a healthy snack, this Marinated Mozzarella, Corn & Carrot Salad comes together in minutes. It proves that pantry staples like canned corn can be elevated into something gourmet when treated with the right dressing and fresh companions. The acidity of the dressing cuts through the richness of the cheese, ensuring every bite is balanced, bright, and deeply satisfying.

Ingredients

150 g Mozzarella Balls
150 g Sweet Corn
1 large Carrot
2 tbsp Olive Oil
1 tbsp White Vinegar or Lemon Juice
1 tsp Dried Oregano
1 pinch Salt & Black Pepper

Instructions

1
Drain and rinse the sweet corn thoroughly using a sieve or strainer.
2
Wash and peel the carrot. Using the vegetable peeler, continue peeling the carrot into long, thin ribbons.
3
If the mozzarella balls are large (bocconcini), cut them into halves. If they are small (pearls), leave them whole.
4
In a medium bowl, whisk together the olive oil, vinegar (or lemon juice), dried oregano, salt, and black pepper until emulsified.
5
Add the mozzarella balls, sweet corn, and carrot ribbons to the bowl.
6
Toss gently to coat all ingredients in the dressing. Let it sit for 5 minutes before serving to allow the flavors to meld.