Bufala Mozzarella on Vegetable Mosaic

Ingredients

• 1 (8 oz) ball Bufala mozzarella
• 1/2 heirloom tomato, diced
• 1/4 yellow bell pepper, peeled & diced
• 1/4 red bell pepper, peeled & diced
• 1 small green zucchini, diced and sautéed
• 1/2 cooked red beet, diced
• 1/2 cooked yellow beet, diced
• 1 celery stalk, diced
• 1 handful arugula leaves
• 2 tbsp extra‑virgin olive oil (plus more to taste)
• Sea salt and freshly cracked black pepper

Preparation

1. Peel peppers; dice evenly. Dice red and yellow beets separately to avoid staining.
2. Dice zucchini; sauté briefly with a little olive oil, salt, and pepper until just tender.
3. Dice tomato and celery; season each vegetable lightly with oil and salt.
4. Arrange vegetables on a platter in a colorful mosaic. Gently warm the mozzarella to room temperature, place at center, top with arugula, and finish with olive oil, sea salt, and pepper.

Nutrition (per serving, estimate)

Calories	~360 kcal
Fat	~26 g
Carbohydrates	~12 g
Protein	~18 g