Any salad with Mozzarella turns out original and original. Gourmets note that such snacks “smell” of Italy, sea and sun. The cheese in question in the salad goes well not only with vegetables, but also with various other additional ingredients.
Ingredients:
- cheese – 1 large ball (130 – 150 g);
- sea salt with herbs;
- tomatoes – 1 large pink;
- fresh green basil - 3 sprigs;
- olive oil – 3 dessert spoons;
- balsamic vinegar – 1 teaspoon.
Preparation:
- Cut the washed and dried vegetables into thin slices.
- Also chop a ball of cheese.
- Place the resulting pieces of food in overlapping rows, alternating Mozzarella and tomatoes.
- Sprinkle the ingredients with sea salt and herbs on top. Add chopped basil.
Drizzle the prepared salad with tomatoes and mozzarella with a mixture of oil and vinegar.
Ingredients:
- fresh arugula – 1 bunch;
- sweet cherry tomatoes – 7 – 9 pcs.;
- olive oil – 2 tbsp. l.;
- Mozzarella – 100 – 120 g;
- balsamic vinegar - ½ dessert spoon;
- sea salt with spices.
Preparation:
- Cut clean, dry, stemless cherry tomatoes in half.
- Rinse the greens thoroughly and shake off excess liquid. You can leave the arugula whole or tear it with your hands.
- Mix greens and tomato halves.
- Cut the cheese into cubes and add to the rest of the products.
- Separately combine oil and vinegar. Add salt.
Pour the resulting dark dressing over the finished dish with arugula, cherry tomatoes and Mozzarella.
Ingredients:
- Mozzarella – 200 – 250 g;
- ripe fleshy tomatoes – 200 – 250 g;
- small shrimp - 1 full glass;
- avocado – 2 pcs.;
- lime – ½ piece;
- green salad leaves – 3 – 4 pcs.;
- basil (light) – 3 – 4 leaves;
- capers (chopped) – 1 dessert spoon;
- vegetable oil with garlic salt - for dressing.
Preparation:
- Immediately cook the seafood until done. Clean and cool.
- Cut the mozzarella into small pieces. Tomatoes - in large slices.
- Roughly chop the pulp of the peeled, pitted avocado. Mix with cheese, vegetables, shrimp.
- Add capers, torn lettuce leaves and chopped basil to a mixing bowl.
- Season everything with a mixture of lime juice, oil and garlic salt.
For such a snack you can use Mozzarella balls. It will be enough to cut them in half or into 4 parts.
Caprese salad
Ingredients:
- 4 tomatoes;
- 300 g mozzarella cheese;
- 12 basil leaves;
- 2 tbsp. l. balsamic vinegar;
- 2 tbsp. l. olive oil;
- salt, ground black pepper to taste.
Preparation:
Wash the basil, shake and dry. Wash the tomatoes, dry them and cut them into slices, 0.5 cm thick. Cut the mozzarella into round slices, 0.7 cm thick. Place on a plate, alternating tomato slices and mozzarella slices, slightly fanning each other out. Place basil leaves nicely between the cheese and tomatoes. Now mix olive oil, salt and pour this mixture over the salad. Add balsamic vinegar and pepper.
Salad with mozzarella and arugula
Ingredients:
- 300 g mozzarella;
- 15 pcs. cherry tomatoes;
- 100 g arugula;
- 2 tbsp. l. balsamic vinegar;
- 3 tbsp. l. olive oil;
- sprats for decoration.
Preparation:
Wash the cherry tomatoes, dry and cut into halves. Cut the mozzarella into cubes. Now place the cheese and tomatoes in one bowl. Wash the arugula, dry it and add to the cheese and tomatoes. Add balsamic vinegar and olive oil to all ingredients. Stir and leave for 10 minutes. Remove the sprats from the jar, remove excess oil from the fish themselves, and decorate the finished salad with them before serving, as indicated in the photo above.
Salad with mozzarella and salmon
Ingredients:
- 30 g mozzarella cheese;
- 50 g lightly salted salmon;
- 1 tomato;
- 2 tbsp. l. sour cream;
- onions, herbs and salt to taste.
The amount of ingredients is indicated for 1 serving.
Preparation:
Wash the tomatoes and cut into small cubes. Cut mozzarella cheese and salmon into cubes. Peel and wash the onion, and then finely chop. Wash the greens and chop finely. Now pour all the ingredients into one container, add sour cream, salt and mix gently. Serve immediately.
Greek salad with croutons
This beautiful and simple salad will please everyone without exception.
List of required components:
- Loaf – 1 pc.;
- Tomatoes – 5 pcs.;
- Cucumbers – 3 pcs.;
- Sweet pepper – 1 pc.;
- Onion – 1 head;
- Lemon;
- Olive oil;
- Feta cheese (Mozzarella) – 250 g;
- Fresh herbs;
- Salt;
- Ground pepper;
- Oregano;
- Olives – 20-25 pcs.
Cooking procedure:
To begin with, make crackers from the loaf. Cut off the crust from the loaf and tear the flesh with your hands. Place on a baking sheet, sprinkle with oil, bake for 10 minutes. We cut the tomatoes into slices. Coarsely chop the pepper. Cut the cucumber into large half rings.
Chop the onion into thin half rings. Carefully cut the soft cheese into cubes. Chop the greens. Prepare the dressing: squeeze the lemon juice, mix it with spices and salt. Place everything on a dish, mix gently, season, sprinkle with crackers before serving. You can see the preparation steps here:
Salad with mozzarella and strawberries
Ingredients:
- 100 g mini mozzarella cheese;
- 150 g cherry tomatoes;
- 200 g strawberries;
- 1 bunch of arugula;
- 2 tbsp. l. olive oil;
- 3 tbsp. l. balsamic vinegar;
- salt to taste.
Preparation:
Wash strawberries, tomatoes and arugula under running water, place on a towel to drain. Now cut the mini mozzarella, cherry tomatoes and strawberries into halves. Carefully arrange ingredients on a large plate. Add a little salt if desired. Arrange arugula leaves on top and drizzle with olive oil and balsamic vinegar.
Warm salad with mozzarella and chicken breast
Ingredients:
- 150 g mozzarella cheese;
- 1 chicken breast;
- 0.5 heads of red onion;
- 200 g of Romano salad;
- 0.5 lemon;
- 1 avocado;
- 3 pcs. dried tomatoes;
- 6 pcs. basil leaves;
- 40 g almonds;
- 50 g bacon;
- 150 ml olive oil;
- 1 tbsp. l. balsamic vinegar;
- salt, pepper to taste.
Preparation:
The first thing you need to do is make your bacon chips. To do this, take a baking sheet and cover it with parchment. Place thin slices of bacon on it and cover again with parchment. Press down this structure with a second baking sheet. Now place the resulting pyramid in the oven, preheated to 200 C for 10-15 minutes. You should end up with nice, even bacon chips. Now peel and wash the onion, and then finely chop it. Rinse the Romano lettuce leaves under running water and chop coarsely. Remove the dried tomatoes from the jar, let the oil drain and cut each slice into five pieces. Peel the avocado, cut in half, remove the pit and cut into thin slices. Place the avocado on a separate plate and drizzle with lemon juice. Place the almonds in the oven and fry until golden brown, set aside to cool. Wash the chicken breast, separate the fillet and cut it into long strips. Then fry the fillet in olive oil, adding a little salt. When the meat is almost ready, add finely chopped onion to it and bring everything to a golden color. While the chicken fillet is cooking, prepare the sauce: mix 100 g of olive oil and balsamic vinegar. To the cooked chicken, while it is still hot, quickly add the mozzarella, almonds, tomatoes, lettuce and basil leaves. Add a little salt and pepper. Arrange the avocado on top, pour the sauce over it, fan out the bacon on the side and serve immediately.
Quick snack with avocado
Ingredients:
- ripe large avocado – 1 pc.;
- ripe fleshy tomatoes – 3 – 4 pcs.;
- Mozzarella – 200 – 250 g;
- olive oil – 3 dessert spoons;
- dry basil - a couple of small pinches;
- salt and pepper if desired.
Preparation:
- Wash, dry and peel the avocado thoroughly. Carefully remove the skin with a very sharp knife, cut out the pit, and cut the remaining pulp into medium-sized cubes. If the salad is not mixed right away, then the resulting pieces should be sprinkled with lime/lemon juice - this way they will retain their pleasant color and will not darken.
- Cut the cheese into cubes of the same size as the fruit. Connect them.
- Wash and dry the tomatoes. Pairs perfectly with the discussed salad and cherry tomatoes. The latter can be left uncut or chopped into halves. Large tomatoes must be chopped.
- Mix all ingredients in a common salad bowl. Add dry basil. You can replace it with other greens to suit your taste.
- Pour quality olive oil over everything. Salt and pepper.
- Mix the ingredients of the snack thoroughly. Leave it to brew and soak in the aromas.
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Serve the prepared salad well chilled. Pair with crispy rye/wheat toast.
Italian salad with mozzarella, tuna and pasta
Ingredients:
- 200 g farfalle paste (in the form of bows);
- 100 g sun-dried tomatoes in oil;
- 1 red bell pepper;
- 1 can of canned tuna;
- 50 g arugula;
- 10 pieces. basil leaves;
- 200 g mozzarella cheese;
- 4 tbsp. l. olive oil;
- salt and ground black pepper to taste.
Preparation:
Wash the pepper and remove the seeds. Grease the foil with olive oil, wrap the pepper in it and bake in the oven at 220 C for 30 minutes. Cool the pepper and cut into strips. Also cut the sun-dried tomatoes into strips and the mozzarella into cubes. Boil the pasta in salted water and cool slightly under cold water. Prepare the sauce. To do this, combine and beat basil, olive oil and salt in a blender. Now in one container, mix pasta, tomatoes, mozzarella, pepper and season everything with the prepared sauce. Before serving, add arugula and stir gently. You cannot add arugula before, it must remain crispy.
Shrimp recipe
To prepare this salad, you can take canned shrimp or boil frozen ones, there is not much difference.
During the work you will need the following products:
- a bunch of lettuce leaves;
- tomatoes;
- cucumbers;
- shrimps;
- pitted olives;
- Mozzarella;
- half a lemon;
- olive oil;
- a little salt;
- black pepper and Italian salad seasoning mix.
How to make shrimp appetizer:
- Rinse the lettuce leaves, dry and chop.
- We cut tomatoes, cucumbers and mozzarella.
- We combine the prepared products, add shrimp.
- Sprinkle the dish with a little salt, black pepper and Italian seasoning.
- Season the salad with a mixture of lemon juice and olive oil.
When serving, the appetizer should be garnished with chopped rosemary or basil.
Detailed recipes and step-by-step photographs will help you prepare the most delicious mozzarella salad for your table!
- Mozzarella cheese – 100 grams;
- bell pepper – 1 piece;
- lettuce leaves - 3 pieces;
- cherry tomatoes – 5 pieces;
- onions / 14 heads;
- green onions - 5-6 feathers;
- olives – 10 pieces;
- salt – ½ teaspoon;
- soy sauce – 1 tablespoon;
- sesame – 1 tablespoon;
- olive oil – 1 tablespoon.
Open a jar of mozzarella. It should be snow-white and odorless.
Remove the mozzarella from the jar and let it dry while we cut the rest of the ingredients.
Peel the onions, rinse, and wipe with a napkin. Cut into small cubes.
Rinse lettuce leaves with ice water. You can also use sorrel greens. It needs to be washed well.
We tear lettuce leaves into a deep salad bowl with our hands.
Add onions to the salad.
We wash the cherry tomatoes, remove the stems and rinse under water. Cut the cherry tomatoes into 4 parts.
We wash the bell pepper. Remove the seeds. Cut into pods.
Add tomatoes to the salad.
We also send bell peppers there. Cut the mozzarella into slices.
Leave a couple of plates for decoration, the rest - cubes.
Mix mozzarella with vegetables.
Remove the olives from the jar and dry. Cut each olive into 2 parts.
Add olives to the salad.
We salt the salad. Pour sesame seeds into a dry frying pan.
Fry the sesame seeds until done.
Sprinkle golden sesame seeds into the salad.
Toss the salad with mozzarella cheese, olive oil and soy sauce. Cut green onions into rings.
Serve the salad with mozzarella and cherry tomatoes, sprinkled with green onions on top.
Vegetable salad with mozzarella, sesame seeds and spicy dressing
Ingredients:
- 2 tomatoes;
- 2 cucumbers;
- 100 g mozzarella;
- 1 bunch of green salad;
- 1 tbsp. l. sesame seeds;
- 3 tbsp. l. olive oil;
- 1 tbsp. l. honey;
- 1 tsp. lemon juice;
- 1 tsp. mustard;
- Provençal herbs to taste.
Preparation:
Tear the salad with your hands and line the bottom of a large plate with it. Dice the tomatoes, cucumbers and mozzarella. For the dressing, mix olive oil, mustard, honey, Provençal herbs and salt in one container. Now place all the vegetables and cheese on the lettuce leaves in a chaotic order, and pour the dressing on top. Lightly toast the sesame seeds and sprinkle them on the salad.
Variety of tastes
Mozzarella is a soft type of cheese; thanks to its pleasant taste and melting, it is used not only in salads with fresh tomatoes, but also in other famous Italian dishes such as lasagna or pizza.
There are many types of mozzarella, the most piquant are the varieties with the addition of bacon and the smoked version. This cheese is packaged in special small bags with brine, thanks to which you can extend the life of the Italian delicacy.
For those who have not tried real cheese from Italy, it is difficult to describe what it tastes like. At the same time, the delicate, fresh taste is offset by a light salty taste, reminiscent of feta cheese, but more elastic in consistency.
Due to the special composition of buffalo milk, this type of cheese contains a huge amount of useful substances, which strikingly distinguishes it from any other cow’s cheese. Its taste is familiar to everyone who is partial to national Italian dishes; without it it is difficult to imagine the taste of traditional pizza or lasagna. Delicate and soft cheese can add special charm and recognition to real Italian cuisine.
Salad of mozzarella, meat and vegetables with chimichurri sauce
Ingredients:
- 400 g of meat (pork or chicken fillet);
- 1 sweet pepper;
- 2 tomatoes;
- 200 g mozzarella cheese;
- 1 cucumber;
- 1 head of red onion;
- 70 g mixture of lettuce leaves;
- 1 bunch of greens;
- 3 cloves of garlic;
- 1 tsp. chili sauce;
- 50 ml olive oil;
- 2 tbsp. l. red wine vinegar;
Preparation:
Wash the meat, dry it and cut it into small slices, and then grill it. Wash tomatoes, cucumbers and sweet peppers and cut into strips. Peel, wash and cut the red onion into thin rings. Cut the mozzarella into cubes. Now combine and mix the meat, cucumbers, tomatoes, peppers and mozzarella. Place vegetables on a plate lined with lettuce leaves. Top with dressing. To prepare the dressing, whisk together the olive oil, vinegar and chili sauce. Then add chopped herbs and garlic. Add salt and pepper to the dressing to taste.
Greek cucumber and tomato salad with mozzarella
In the summer heat, this dish can be a stand-alone lunch. Cream cheese goes well with tomatoes and herbs.
List of required components:
- Large fresh cucumbers – 5 pcs.;
- Fresh tomatoes – 4 pcs.;
- Mozzarella – 200 g;
- Sweet salad onion – 1 head;
- Parsley, dill, basil;
- Olives optional.
For the original dressing:
- Olive oil – 4 tbsp. l.;
- Salt, sugar, black pepper - ground to taste;
- Balsamic or red wine vinegar - 1 tbsp. l.;
- Soy sauce – 1 tbsp. l.
- Dried oregano – 1/3 tsp.
Step-by-step cooking:
Cut the peeled cucumbers into slices. Finely chop the onion and greens. Mix all the ingredients for the salad dressing until the salt and spices are well dissolved. Cut the tomatoes and mozzarella into medium slices.
Salad with mozzarella and champignons
Ingredients:
- 125 g mozzarella cheese;
- 3 pcs. cherry tomatoes;
- 1 can of canned champignons;
- 1 tbsp. l. olive oil;
- 1 tsp. lemon juice;
- salt and pink pepper to taste.
Preparation:
Place oiled paper on a small baking sheet or frying pan. Wash the tomatoes, dry them and cut each into two halves. Then place in the oven for 40 minutes, preheating it to 180C. Cut the mozzarella into cubes, and the champignons, if large, into two halves. If the mushrooms are small, then you should not cut them. Remove the tomatoes from the oven and cool. Prepare the dressing. Wash the lemon, pour boiling water over it, cut it into two halves and squeeze the juice out of one. Then mix olive oil with salt and lemon juice. Now mix the mushrooms, cheese and place in a salad bowl. Place baked tomatoes on top. Drizzle with dressing and serve immediately.
Step by step recipe:
- We put the water to boil, when it boils, add salt and throw in the beans. Cook the beans for 15 minutes.
- Cut the tomatoes into slices or into two parts.
- Boil the fillet. Cut it into small pieces and fry it in a frying pan, add spices and, if you have it, a tablespoon of sour cream.
- Wash the cucumber and cut into cubes...
- It is better to cut the onion either into rings or half rings.
- Cut the olives into two parts.
- Divide the mozzarella cheese into small pieces.
- Chop the greens with a knife.
- Heat olive oil in a frying pan. Add finely chopped garlic. Next, add white wine and lemon juice. Don't forget about spices, basil, salt, black pepper.
- Let's choose beautiful dishes for the salad. Place lettuce leaves on the bottom. We will beautifully lay out the prepared components on them. Season the salad with the prepared sauce.
- Let's sip the salad with chopped herbs and, if you have them, pine nuts.
- You can add croutons to this salad. It is better to prepare them yourself from a white loaf. Cut the loaf into small cubes. Dry the crackers in the oven. Then fry in sunflower oil in a frying pan. Add your favorite spices and a little garlic. Such crackers will be aromatic, crispy and tasty, and most importantly, not as harmful as store-bought ones.
Mozzarella is a famous Italian cheese. It comes in several types: soft, hard and smoked. The first variety is used to create salads, the second - when preparing hot dishes (for example, pizza or pasta), and the third is served as a snack. In this section we will look at various recipes for preparing salad with Mozzarella and tomatoes.
As a dressing for salad with Mozzarella and tomatoes, Italians most often use Pesto sauce or a mixture of olive oil and lemon juice. Salt is not needed for this dish, since the cheese contains it in sufficient quantity.
To prepare the simplest dish, you will need the following products:
- small tomatoes;
- Mozzarella balls;
- olive oil;
- half a lemon.
How to make the salad:
- Wash the tomatoes and cut them into quarters. If they are not too small, you can divide the fruits into 6 parts.
- Use a knife to cut the Mozzarella balls into pieces or add them whole to the tomatoes.
- Combine olive oil with lemon juice, pour over the salad and mix gently.
To make the dish look beautiful, you can sprinkle it with chopped herbs or a mixture of Provençal herbs before serving.
Italian salad with bacon and mozzarella
Ingredients:
10-12 small potatoes; A few slices of bacon; 100 g mozzarella; a handful of arugula leaves; 2 tbsp. l. olive oil; salt, pepper and wine vinegar to taste.
Preparation:
Peel the potatoes and cook without cutting them. Be careful not to overcook so the potatoes don't fall apart. Cut the bacon into thin slices and place in a hot frying pan. Fry the bacon on both sides over medium heat. Then place it on a paper napkin to absorb excess fat. Drain the water from the potatoes and leave to cool. Cut the mozzarella into cubes. Wash the arugula leaves, dry a little with a towel and lightly press with your hands for a stronger aroma. Cut the cooled potatoes into slices. Mix white wine vinegar and olive oil, add salt and pepper. This will be a gas station. Now we are preparing the presentation of the salad. Place the arugula on the bottom of the plate. Carefully place potato slices on top and pour the prepared dressing over them. Now arrange the bacon pieces and mozzarella cubes. Serve the salad immediately after preparation.
Salad with mozzarella, pasta and salami
Ingredients:
- 150 g mozzarella cheese (mini);
- 200 g penne pasta;
- 60 g arugula;
- 1 clove of garlic;
- 200 g cherry tomatoes;
- 100 g salami;
- 3 tbsp. l. olive oil;
- salt, ground black pepper to taste.
Preparation:
Boil the pasta, drain in a colander and cool slightly with cold water. Cut the salami into very thin slices. Set aside some of the circles and cut the second part into strips. Now fry the salami, which is cut into strips, in vegetable oil. Wash the arugula and dry on a towel. In one container, combine pasta, fried salami pieces, squeezed garlic and arugula. Place on a plate. Place mozzarella balls, cherry tomatoes cut in half and salami slices on top. Drizzle the salad with olive oil and sprinkle a little ground black pepper and salt.
Salad with mozzarella, tuna, olives and green beans
Ingredients:
- 250 g mozzarella (mini in balls);
- 250 g cherry tomatoes;
- 200 g canned tuna in its own juice;
- 200 g green beans;
- 70 g pitted olives;
- 75 g mixed salad;
- 4 tbsp. l. olive oil;
- 2 tbsp. l. lemon juice;
- 2 stalks of parsley;
- salt to taste;
- chili pepper on the tip of a knife.
Wash the green beans and cut off the ends. Boil water, add salt and add beans to it. Boil the asparagus for 10 minutes, then cool in cold water. Drain the water and place the beans on a towel to remove excess moisture. Wash the cherry tomatoes and cut them in half. Wash and tear the lettuce leaves. Remove the tuna from the can and break it apart with a fork. Now carefully mix together the beans, tomatoes, olives, mozzarella balls, lettuce and tuna pieces. Wash and finely chop the parsley. Mix olive oil, lemon juice, salt, ground chili pepper and chopped herbs in a separate bowl. Season the salad, toss and serve immediately.
