Maultaschen Salad
Quick summer salad with German dumplings
A refreshing 15-minute salad featuring Maultaschen (German dumplings) with fresh vegetables, mozzarella, and a tangy honey-mustard dressing. Perfect for summer.
Equipment
Ingredients
Salad Base
Maultaschen (cooked)
250 g
Bell pepper
1 piece
Arugula (fresh)
100 g
Cherry tomatoes (fresh)
150 g
Onion
1 piece
Mini mozzarella balls (fresh)
125 g
Spring onions (fresh)
2 pieces
Dressing
Olive oil
3 tbsp
Vinegar
2 tbsp
Honey
1 tbsp
Mustard
1 tsp
Dried Italian herbs
1 tsp
Chives, finely chopped
1 tbsp
Water
1 tbsp
Salt
1 tsp
Black pepper
1 tsp
Instructions
Cook Maultaschen
Bring a pot of salted water to a boil. Add Maultaschen and cook according to package instructions, usually 4-5 minutes until they float.
Prepare vegetables
While Maultaschen cook, wash and chop bell pepper, cherry tomatoes, onion, spring onions. Place arugula in a large bowl.
Drain and cool Maultaschen
Drain cooked Maultaschen using colander and rinse briefly with cold water to stop cooking. Let cool slightly.
Make dressing
In a small bowl, whisk together olive oil, vinegar, honey, mustard, Italian herbs, chopped chives, salt, and pepper. Add water if needed to thin.
Assemble and serve
Add cooled Maultaschen, chopped vegetables, and mozzarella balls to the arugula. Drizzle with dressing and toss gently to combine. Serve immediately.
Original recipe
Storage
Best consumed immediately. If storing, keep dressing separate to maintain freshness of greens.
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