This Italian salad combines sweet strawberries, creamy mozzarella, sharp citrus lemon and fragrant basil. For a lower fat version try using reduced fat mozzarella, and pile high on crisp breads for an easy lunch snack.

  • Using a vegetable peeler remove slivers of the lemon peel. In a small pan heat the oil then drop in the lemon peel and cook till it shows the very first signs of browning. Fish them out immediately with a tongs and dry on some kitchen roll. Turn the temperature down a little and do the same with the basil leaves taking care as the oils may spit. Cook until they're translucent then set the flavoured oil aside to cool.
  • Rip the Mozzarella ball into pieces and arrange the strawberries and mozzarella on 2 plates. Squeeze half the lemon into the cooled oil, add a pinch of salt and some ground black pepper and whisk.
  • Drizzle a few spoonful’s of dressing over the strawberries and mozzarella then scatter over the basil and lemon zest.
  • Keep any remaining dressing in the fridge and use on salads, fish or pasta.


  • 100ml olive oil
  • 1 lemon
  • 10-15 basil leaves
  • 10 BerryWorld Strawberries, halved
  • 1 ball of buffalo mozzarella


Per 100g Per Serving
Energy (KG) 1889 2111
Energy (kcal) 452 505
Fat (g) 44.4 49.7
Saturated Fat (g) 12.9 14.5
Carbohydrates (g) 2.5 2.8
Fibre (g) 0.4 0.4
Sugar (g) 0.9 1.0 Low Sugar
Protein (g) 12.2 13.7
Salt (g) 0.6 0.7
Vitamin A (mcg) 178.7 200.0 Source of Vitamin A
Vitamin C (mg) 7.2 8.0
Vitamin D (mcg) 0.3 0.3
Vitamin E (mg) 4.6 5.1 High Vitamin E
Calcium (mg) 329.7 368.7
Iron (mg) 0.4 0.4
Zinc (mg) 1.4 1.6