Salad with Mozzarella, Orange and Pistachios Recipe
A light, colorful salad that combines creamy mozzarella, juicy orange and crunchy pistachios. In Italy, citrus paired with cheese often appears in winter, when oranges are at their sweetest. It’s a great starter for a party or a quick dinner when you’re craving something fresh, but not just plain lettuce leaves.
This salad combines a wintry Italian approach to citrus with creamy mozzarella and crunchy pistachios, creating something in between a starter and a light main course. The sweetness of the orange cuts through the milky delicacy of the cheese, while the arugula adds a slight bitterness, making the whole dish surprisingly complex despite the short ingredient list. It’s one of those dishes that looks very impressive but is actually made from just a few simple elements.
Chef's tips
Oranges are easiest to segment with a sharp, thin-bladed knife – remove the white pith thoroughly, otherwise the salad will have bitter notes. It’s best to take the mozzarella out of the fridge about 20–30 minutes before serving so it can come to room temperature and develop a fuller flavor. Chop the pistachios just before serving, as they quickly lose their crunch if they sit for long on moist ingredients.
How to serve
This is a great starter for a dinner with friends – you can serve it on a large platter in the middle of the table, alongside a cheese board and sourdough bread. It pairs well with a dry white wine with citrus notes, such as sauvignon blanc, or homemade mint lemonade if you prefer a non-alcoholic option. I often serve it midweek as a quick dinner, adding a slice of toasted baguette with olive oil.
Ingredients
- ball mozzarella 1 large ball - 125 g
- orange preferably sweet and juicy - 2 piece
- arugula or mixed salad leaves - 40 g
- unsalted pistachios shelled - 25 g
- extra virgin olive oil - 2 tablespoons
- honey or maple syrup - 1 teaspoon
- lemon juice freshly squeezed - 1 tablespoon
- salt pinch
- pepper to taste
Preparation
- Rinse the arugula in cold water and dry thoroughly, ideally in a salad spinner or on paper towels.
- Peel the oranges, removing as much of the white, bitter pith as possible. Using a sharp knife, slice into thin rounds or segment them, removing the membranes, working over a bowl to catch the juice.
- Drain the mozzarella and slice it or tear into smaller pieces with your fingers.
- Roughly chop the pistachios with a knife so you still have noticeable pieces rather than a fine powder.
- In a small bowl, whisk together the olive oil, lemon juice, honey, a pinch of salt and pepper. Whisk with a fork for about 20–30 seconds until you have a smooth dressing.
- Arrange the arugula on a large plate or platter. Top with the orange slices and pieces of mozzarella.
- Drizzle the salad with the prepared dressing, then sprinkle with the chopped pistachios. Gently lift the salad leaves with a fork in a few spots so the dressing can trickle down to the bottom.
- Serve immediately after preparing, while the arugula is still crisp and the oranges are juicy.
Storage
This salad is best eaten immediately, as the arugula wilts quickly and the oranges release juice. If you have leftovers, store them in an airtight container in the fridge and eat within a few hours; the texture will be softer but still tasty.
