home / First meal/ Salad with mozzarella. Best Mozzarella Salads Mozzarella Salads

Salad with mozzarella. Best Mozzarella Salads Mozzarella Salads

Mozzarella is very tasty soft cheese, which came to us from the south of Italy, where it is used for pizza cooking s, lasagna, pasta, as well as numerous salads and classic Italian appetizers.

The most famous dish with mozzarella is caprese. The appetizer consists of cheese, basil leaves and fresh tomatoes seasoned with olive oil. In addition, it is mozzarella that is used in the manufacture of classic Italian pizza.

Mozzarella cheese is sold in the form of irregularly shaped balls, and this delicious soft cheese must be stored in brine. More recently, mozzarella could not be exported, as the shelf life of the product was very short. But modern technologies gave this delicious cheese residents of the most different countries. And yet, the storage of mozzarella must be treated very carefully.

Salad with mozzarella can be very different, warm and cold appetizers are prepared with this cheese, it goes well with meat, mushrooms, various vegetables, as well as fruits and berries. Therefore, you can cook a hearty and tasty mozzarella salad, which will become the main course, or you can build a light vegetable snack or a sweet fruit dessert. Either way, it will be delicious!

Mozzarella - very useful product. Its composition includes a large number of protein, a wide range of vitamins, trace elements, several minerals and antioxidants. Mozzarella cheese helps to strengthen the immune system, it is used as a dietary product, and also as a prevention of bone and joint diseases, and even cancer.

Mozzarella cheese goes well with basil and tomatoes, seafood and meat, poultry and mushrooms. In Italy, this cheese is used not only in salads and pizza, but also for making soups, and various foods are baked with it. But now we will talk about salads for every day and for a holiday - tasty, healthy and very original!

How to cook mozzarella salad - 16 varieties

Caprese salad is one of the traditional Italian salads, very tasty and original. It includes ripe juicy tomatoes, mozzarella cheese, and pine nuts and sesame seeds. This salad will decorate any festive table and give your guests the pleasure of real Italian cuisine.

For this salad you will need:

Mozzarella - 1 medium-sized ball;
Tomatoes - 2 pcs.;
Parsley, basil - 1 bunch each.
Pine nuts - 100 g;
Sesame seeds - to taste;
Olive oil;
Pepper, salt - to taste.

How to prepare salad:

Tomatoes should be cut into slices. Cheese is also cut enough big chunks so that it does not “get lost” against the background of tomatoes. Now spread on a dish, alternating, cheese and tomatoes. Spread parsley and basil leaves on top, sprinkle everything with sesame seeds and pine nuts. Drizzle olive oil on top and season with salt and pepper to taste.

That's it, Carprise salad is ready, you can serve it on the table!

In the video you can see how this simple but very tasty salad is prepared:

Salad garnished with pomegranate seeds is very beautiful. And if it also contains an orange and at the same time mozzarella cheese - this is really original, healthy and very, very tasty!

For the salad you will need:

Mozzarella cheese - 1 ball;
Arugula - a bunch;
Orange (sweet, large) - 1 pc.;
Pomegranate grain - 2 tbsp. l.;
Olive oil - 2 tbsp. L.;
Salt, black pepper - to taste.

Let's start cooking:

The first step is to prepare the arugula. She is soaked in cold water for about 30 minutes for the bitterness to go away. During this time, we cut the mozzarella into circles, peel and disassemble the orange into slices, remove white films and seeds from it.

Now put arugula on a plate, on top - pieces of cheese and orange, pour olive oil, salt, pepper. Sprinkle pomegranate seeds on top of the salad for beauty and serve immediately. Enjoy your meal!

For one serving of salad you will need:

Mozzarella - 50 g;
Tomato - 1 pc. ;
Cucumber - 1 pc.;
Mix of different salads- 50 g;
Sunflower seeds - 1 tbsp. l.;
Pumpkin seeds- 1 tbsp. l.;
Onions (preferably Crimean) - 4 rings.

For refueling you need to take:

Olive oil - 3 tbsp. l.;
Black balsamic vinegar- 1 tbsp. l. ;
Honey and salt.

Let's start preparing the salad:

We tear the lettuce leaves into pieces with our hands, cut the cucumber into large half rings. The tomato also needs to be cut into large slices. Bulgarian pepper - medium-sized cubes, and cut the onion into rings. Sunflower and pumpkin seeds need to be fried (or buy already fried), peeled.

Mix for the sauce olive oil, salt, balsamic vinegar and honey. Mix well with a fork or blender (shaker, mixer - whatever).

Put the vegetables and greens on a plate and mix, pour over the salad with sauce, mix again. Put on a plate, next - pieces of mozzarella. Salad ready!

Chili Mozzarella Salad by Jamie Oliver

This is the author's recipe from the famous chef Jamie Oliver. As always, his appetizers and salads are perfection, simple, but incomparably delicious! Try and you combine an unusual set of products according to the recipe from this famous chef.

To prepare a snack you will need:

Red and green chili peppers, 2-3 each;
Mozzarella - 2 balls (it is better to take the Buffalo variety);
Basil green and purple, parsley;
Olive oil - 6-7 tbsp. l.;
Vinegar - 3 tbsp. l.;
Ground pepper, salt.

Let's start cooking with Jamie Oliver:

Jamie is sure that chili can give the dish a truly fantastic taste! Let's evaluate the result together.

To begin with, we take 2-3 green and red chili peppers, pierce them and put them on a gas burner. If you are cooking on an open window in a country house, you can also use the grill.

We wait until the peppercorns are a little charred, and we put them, as Jamie says, in the "aquarium", i.e. a bowl that needs to be covered with a film or wrapped in a plastic bag so that the peppers “sweat”.

Get chilled mozzarella cheese. Jamie prefers to use the buffalo variety, which is made from buffalo milk, from his point of view, this cheese is tastier than from cow's milk. But you can use another. Cheese cut or tear into pieces.

We return to the chili pepper, it has already “sweated” enough. From it you need to carefully remove the skin. This is done with a knife, like with a potato in uniform, only a little more careful. The remaining pulp will be sweet and fragrant. It is also very important to rid the chili of seeds - they are the hottest thing in this pepper, and therefore peel it especially carefully.

Throw the pepper into a bowl. Now let's move on to making the marinade.

Drizzle peppers with olive oil. We add vinegar there (3 tablespoons), the variety of vinegar can be any - balsamic or from wine (white or red). Add salt and lemon zest.

Now put chili and greens on each piece of cheese. Pour sauce over cheese and herbs. We decorate the dish and you can serve it on the table!

See the video for more details:

Ingredients for 4 servings of salad:

Arugula - 1 bunch;
Strawberries - 200 g;
Cherry tomatoes - 150 g;
Mozzarella mini - 100 g;
Olive oil - 2 tbsp. l.;
Balsamic vinegar - 3 tbsp. l.

Let's start preparing the salad:

Wash tomatoes, arugula and strawberries and let dry. Cut tomatoes, mozzarella into cubes. Roughly also we cut and strawberries. Add arugula, salt, pour olive oil and vinegar. Let the salad rest for 10 minutes and serve.

The combination of mozzarella cheese with a mix of different salads and cherry tomatoes is considered a classic Italian cuisine. In this salad, these products are served with Pesto sauce.

Pesto sauce - dark green traditional italian sauce and the aroma of basil. Genoa is considered its homeland. Pesto is prepared by mixing pine nuts, basil, garlic and parmesan cheese with olive oil.

With such delicious sauce salad will be great!

Ingredients needed for the salad:

Cherry tomatoes - 300 g;
Baku tomatoes - 2-3 pcs.;
Mixture different varieties salads - 1 bunch;
Mozzarella cheese - 1 ball;
Leek - 2-3 pcs.;
Olive oil and balsamic vinegar.

For the pesto sauce:

Basil green - 1 bunch;
Pine nuts - 100 g;
Garlic - 2-3 cloves;
Parmesan cheese - 50 g;
Olive oil - 3-4 tbsp. l.

Let's start preparing the salad:

First, you need to make the sauce, for which, in a mortar, crush the pine nuts with basil leaves, garlic, olive oil and parmesan until smooth.

Slice the tomatoes however you like. Leek - in circles, and simply tear the mozzarella with your hands into pieces. Put lettuce leaves in a bowl, add all other products. Dress the salad with dressing, balsamic vinegar and olive oil.

For more information on how to make such a salad, see the video:

Salad Ingredients:

Chicken breast - 1 pc.;
Romano salad - 200 g;
Red onion - half a head;
Avocado - 1 pc.;
Olive oil - 150 ml;
Lemon - half;
Dried tomatoes - 3 pcs.;
Basil leaves - 6 pcs.;
Mozzarella - 150 g;
Bacon - 50 g;
Almonds - 40 g;
Pepper, salt - to taste.

Let's start cooking:

You need to make beautiful feathers from bacon, which will require 2 baking sheets, one of which fits into the other. We cover the larger baking sheet with parchment, put the bacon in it, and cover everything with the second baking sheet, pressing down the bacon from above. This "sandwich" must be put in the oven, heated to 200 degrees, for about 10 - 15 minutes. The result is a straight line hard crackers from bacon.

Cut the onion as small as possible. Rinse the romaine lettuce and chop coarsely. We take out the tomatoes from the jar, let the oil drain and cut each piece into 5 parts.

Remove the pit from the avocado, peel it and cut it in half. Next, cut each half into thin slices. Sprinkle avocado with lemon juice. Roast the almonds in the oven until golden brown.

We make sauce. To do this, mix olive oil (100 g) with balsamic vinegar.

We cut the chicken breast so that 12 pieces are obtained from one fillet. Heat the olive oil in a frying pan and fry the chicken in it for 5 minutes. Add chopped onion to the pan and, stirring, bring it to a state of caramelized (dried golden hue).

Mozzarella is very tender cheese, characterized by a slightly fresh, mild taste. It is very rich in protein and calcium, and when combined with avocado and cherry tomatoes, it is simply great for holiday table, and as a delicious Italian salad for every day.

By the way, avocados contain a lot of useful vitamin E, potassium and glutathione, which is a powerful antioxidant.

Such a salad will be not only very tasty, but also beneficial for the health of any person. And it's very easy to prepare and doesn't take long at all.

For the salad you will need:

Cherry tomatoes - 10 pcs.;
Mozzarella - 150 g;
Avocado - 1 pc.;
Arugula (salad) - 100 g;
Olive oil - 2-3 tbsp. l.;
Salt - to taste.

Let's start cooking:

In cherry tomatoes, remove the stalk, cut them in half and put them on a dish, previously lined with arugula. Peel the avocado and remove the pit. Cut into large pieces and add to the arugula and tomatoes.

Salad needs to be salted, peppered, add pieces of mozzarella to the dish. Drizzle everything with olive oil and mix. Salad ready!

See the video for more details:

For 4 servings of salad you will need:

Mozzarella - 125 g;
Canned champignons - 1 can;
Cherry tomatoes - 3 pcs.;
Lemon juice - 1 tsp;
Pink pepper and salt to taste.

Let's start cooking:

Tomatoes need to be cut into 2 parts each, laid on oiled paper and baked for 40 minutes in the oven at a temperature of 180 degrees.

We cut the cheese into cubes. Drain the brine from the mushrooms and add them to the mozzarella. Mix olive oil with lemon juice and salt.

We take out the tomatoes from the oven, cool, carefully remove from the paper and add to other products. At the same time, we try not to turn the products into “porridge”.

detailed recipes and step by step photos 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 white in color and odorless.

We take the mozzarella out of the jar and let it dry while we cut the rest of the ingredients.

Onions are peeled, washed, wiped with a napkin. Cut into small cubes.

Dip lettuce leaves in ice water. You can also use sorrel greens. It needs to be washed well.

Tear the lettuce leaves into a deep salad bowl with your hands.

Add onion to salad.

Wash the cherry tomatoes, remove the tails and rinse under water. Cut cherry tomatoes into 4 pieces.

We wash the bell pepper. We remove the seeds. Cut into strings.

Add tomatoes to salad.

We also send bell peppers there. Cut the mozzarella into slices.

Leave a couple of plates for decoration, the rest - a cube.

Mix mozzarella with vegetables.

Remove the olives from the jar and dry. Cut each olive into 2 pieces.

Add olives to salad.

Salad salt. Pour the sesame into a dry frying pan.

Roast the sesame until cooked.

Sprinkle the golden sesame seeds over the salad.

Mix salad with mozzarella cheese with olive oil and soy sauce. Green onion cut into rings.

Serve salad with mozzarella and cherry tomatoes, sprinkled with green onions on top.

Recipe 2: salad with arugula and mozzarella (step by step)

arugula - 1 bunch (about 70 g);
cherry tomatoes - 7-8 pcs.;
mozzarella cheese - 100 g;
olive oil - 2 tbsp. spoons;
balsamic vinegar - ½ tbsp. spoons.

We extract the mozzarella from the whey. We allow the liquid to drain, after which we cut the snow-white cheese into small cubes.

After removing the stalks, clean and dry cherry tomatoes are divided in half.

We wash the arugula, put it in a colander. When the greens are dry, transfer them to a salad bowl / bowl. We do not regret the greens, in this case it should make up the main volume of our dish! Add cherry halves and white cheese cubes to arugula.

In a separate bowl, prepare a simple dressing: mix balsamic vinegar with oil. Throw in a pinch of freshly ground pepper if desired.

You can do without vinegar, filling the dish with only oil or a mixture of oil and lemon juice.

Pour salad with arugula, cherry tomatoes and mozzarella light dressing. Stir gently, season with salt if necessary. Divide the mix of ingredients between bowls and serve immediately.

Recipe 3: Salad with Mozzarella and Cucumbers (with photo)

crab sticks— 150 gr
cucumber - 1 pc.
mozzarella - 125 gr
tomatoes - 1 pc.
lettuce - 30 gr
lemon juice- 1 tbsp.
sunflower oil - 4 tbsp.
salt - to taste

The sequence of cutting components does not matter. Finely chop crab sticks.

We put the chopped crab sticks in a salad bowl.

Then finely chop one large tomato or two small ones.

We put the tomato to the crab sticks.

Finely chop one fresh cucumber.

Add the chopped cucumber to the salad.

Lettuce leaves are also cut. Now it is fashionable to tear it with your hands, but I stick to the old traditions and cut it anyway. You will need 4-5 lettuce leaves.

Add salad to bowl.

And finally the mozzarella. The package contained 125 grams of this cheese. Enough for a salad.

Put the mozzarella in the salad.

We mix all the ingredients and season with lemon juice, refined sunflower oil, salt and ground black pepper.

A wonderful, healthy and tasty salad is ready. We serve it with meat, fish or just eat it with fresh bread. Enjoy your meal!

Recipe 4: Greek Salad with Mozzarella and Chicken

With mozzarella, the salad acquires a fresh, light and very pleasant taste.

green leaf salad or iceberg lettuce
fresh cucumber - 1 large or 2 small,
tomatoes - 3 pcs.,
bulb - 1 pc.,
mozzarella cheese - 125 g,
chicken fillet- 200 g,
pitted olives - 20 pcs.,
unrefined vegetable oil for refueling.

We wash the lettuce leaves under running water, blot the water with a towel and dry the salad by spreading the leaves on a towel or a wide plate. My cucumber and tomatoes.

Salt and fry the chicken fillet in vegetable oil until golden brown.

Tear the lettuce leaves with your hands quite large. You can cut it with a knife, but it’s somehow “tastier” with your hands.

Peel the cucumber and cut into cubes.

We cut the tomatoes into cubes.

We take a small onion or half a large one and cut into thin half rings.

Cut the chicken fillet across the grain into strips.

Mozzarella cheese cut into cubes.

Pitted black olives cut in half.

Dress the salad with olive oil and mix. Since the salad contains “airy” lettuce leaves, it is most convenient to mix it with two tablespoons. For flavor, the salad can be sprinkled with a little lemon juice.

Recipe 5: Arugula Salad with Tomatoes and Mozzarella

arugula - 200 gr.;
mozzarella - 1 ball;
tomato - 1 pc.;
leek - 1 pc.;
lime - half;
olive oil - 2 tbsp. spoons;
balsamic vinegar - 1 teaspoon;
salt and spices to taste.

Arugula, as a rule, is now sold in stores in a ready-to-eat form. But if you decide to rinse it, then do not forget to dry the greens. Since if there is excess liquid in a salad with mozzarella, it loses its shape and freshness very quickly.

We spread the leaves of arugula in a salad bowl.

Leek goes very well with arugula. Cut it into large rings.

Lay the leek around the perimeter of the mozzarella salad.

Cut the tomato into small pieces and spread on the arugula.

Cherry tomatoes can be used if desired. Carefully cut the ball of cheese into thin circles.

Do not chop the mozzarella too much. She may lose juice. We add cheese to our salad with arugula and tomatoes.

For dressing, pour olive oil into a gravy boat. Add a few drops of balsamic vinegar to it. Finally, squeeze the juice of half a lime into the sauce. We mix everything thoroughly.

Pour dressing over salad.

This salad will be a great addition to the main dishes on your table. Also, it can be used as independent dish because it is hearty and very tasty.

Recipe 6, simple: salad with mozzarella and onions

Salad 0.5 bunch.
Mozzarella cheese 50g.
Cucumber 1pc.
Green onion 2 pcs.
Orange peel 1 tsp
Olive oil 2 tbsp
Mustard 0.5 tsp
Salt chips.

Chop green onions. Chop the cucumber.

Wash the lettuce leaves under running water and tear into pieces with your hands.

Cut mozzarella into large pieces.

Combine all the ingredients in a bowl and season the salad: olive oil, mustard, lemon juice, mix. Add salt and orange zest.

Recipe 7, step by step: mozzarella salad with arugula

lemon - ½ piece
ground black pepper - 2 pinches
arugula - 1 bunch
soy sauce - 1 tbsp.
olive oil - 3 tbsp.
cherry tomatoes - 10 pcs
mozzarella cheese - 100 gr
salt - 1 pinch

Recipe 8: Egg Salad with Mozzarella and Olives

Salad in Italian style mini mozzarella and cherry tomatoes. Very appetizing, beautiful and tasty salad with perfectly complementing it mustard dressing. With this salad, you can surprise and please not only your family, but also guests unexpectedly arriving at the house, because the salad is prepared unusually quickly.

Chicken egg 4 pcs.
lettuce leaves to taste
Cherry tomatoes 20 pcs.
Olives 20 pcs.
Mustard 1 tbsp
Vegetable oil 4 tbsp.
Lemon juice ½ tbsp
Salt to taste
Mozzarella cheese 200 g

Hard boil preferably quail eggs, but here the difference compared to chicken is only in size - quail eggs go well in this sense with mini mozzarella and cherry tomatoes. If you are using chicken eggs cut them into large pieces.

Salad with mozzarella cheese differs from salads with other varieties of lactic acid product in softness and lightness. Indeed, this cheese is more spicy. Mainly used for pizzas, savory pies and pancakes.

Mozzarella, like a hard cheese, is more expensive in cost. Has excellent characteristics. The most important quality is not to crumple when in contact with other ingredients and not to bake if cooked in the oven. Mozzarella can be recognized by its color. It is somewhat similar to cheese: not so salty and has a whitish tint. Compared to other hard cheeses, this type is not as salty. It tastes good and is very gentle.

For salads, mozzarella is ground in different ways. If we talk about Greek salad, then the cheese is crumbled into cubes. Applying it in puff or mixed dishes, rub it on a grater. In any case, the shape of the cut does not in any way dismiss its excellent taste characteristics in the cheese.

How to cook a salad with mozzarella cheese - 15 varieties

Wonderful vegetable salad will give you energy for the whole day. It's useful and lightweight!

Ingredients:

300 g tomatoes.
250 g mozzarella.
Basil greens.
140 ml olive oil.
100 ml balsamic.
Spices, salt.

Cooking:

Pour balsamic vinegar into a small container, put on fire, bring to a boil and cook for 10 minutes. Cool. We cut the tomatoes into rings, and the mozzarella into thin strips. We form the salad in layers, alternating each ingredient with a mixture of olive oil, salt and seasonings. Pour thickened balsamic vinegar over the salad. Decorate the dish with basil.

Delicious ingredients in a salad are perfectly combined, and juicy arugula only complements the nutritional composition.

Ingredients:

100 g smoked ham.
200 g mozzarella.
200 g tangerines.
90 g arugula.
A spoonful of olive oil.
A spoonful of balsamic vinegar.
A teaspoon of honey.

Cooking:

Cut tangerine slices into halves. Chop the mozzarella into chunks. Lay the lettuce leaves nicely on a flat dish. Grind the smoked chicken meat into slices and put on top of the arugula. Gently spread the tangerines and cheese over the meat. Vinegar, honey oil combine, mix and pour over the salad.

Salad can become both a second course and self-snack. Prepared with pasta, which give the dish an extra calorie content. Men will love it for sure!

Ingredients:

285 g ham.
280 g pasta or pasta
150 g of sweet pepper.
Half a can of corn.
200 g mozzarella.
150 g mayonnaise.
Salt, spices, herbs.

Cooking:

Boil the pasta, drain the liquid, rinse. Pour boiling water over the tomatoes, remove the skin and cut into cubes. Chop the ham and pepper into strips. Grate mozzarella. Combine all components, add corn, mayonnaise, salt, pepper. Mix the salad and you can serve.

Salad on the marine theme can be attributed to the exotic group. The dish is tasty and interesting to taste!

Ingredients:

150 g boiled shrimp.
200 g avocado.
150 g peaches.
100 g of celery root.
150 g oranges.
80 g mozzarella.
40 ml olive oil.
10 ml orange juice.

Cooking:

Grind avocado with a blender. Peel oranges and peaches and cut into cubes. Chop the celery into thin strips. Mix ingredients and add shrimp.

Whisk olive oil with orange juice and salt. Pour the mixture over the salad and stir. Serve the dish in beautiful wine glasses topped with grated mozzarella.

Ingredients:

200 g cherry.
250 g mozzarella.
100 g olives.
150 g pine nuts.
200 g quail eggs.
For refueling:
2 tsp honey.
1 st. l mustard.
2 tbsp. l vegetable oil.
Salt pepper.

Cooking:

Boil quail eggs, cut into halves and lay on a flat dish. Top with cherry tomato halves. The third layer will be diced mozzarella. Chop the olives into pieces and put in the salad.

For dressing, mix honey, oil, mustard, salt and pepper. Mix and pour over the salad.

Boiled potatoes can be added to this salad, but in its original form it is lighter and less nutritious.

Ingredients:

250 g cod liver.
200 g quail eggs.
150 g mozzarella.
Three tablespoons chopped onion feathers.
40 ml vegetable oil.
10 ml lemon juice.
Salt, spices.

Cooking:

Chop the cod liver into pieces. Boil eggs and divide into halves. Combine both products, add diced cheese and chopped green onions.

To make the dressing, combine vegetable oil, lemon juice, salt and seasonings. Mix the mass and season the salad.

The salad is very pretty. It will look especially high quality in one serving salad bowl, set on a common table.

Ingredients:

300 g cherry.
200 g lettuce leaves.
500 g peeled shrimp.
200 g round mozzarella.
10 g of garlic.
50 g pine nuts.
20 ml lemon juice.
40 ml olive oil.
For refueling:
5 g mustard.
10 ml lemon juice.
60 ml olive oil.
Sugar, oregano.

Cooking:

Heat up a frying pan and fry the chopped garlic in olive oil. Remove the garlic and put the shrimp. Cook the seafood until the liquid evaporates and a golden crust appears.

For dressing, mix lemon juice, 60 ml of olive oil, 1 tsp each of sugar and mustard, chopped herbs, 5 g of oregano, pine nuts, crushed two cloves of garlic, salt. To mix everything.

Arrange on a flat dish in layers: lettuce leaves, cherry tomatoes, mozzarella, shrimp. Drizzle salad generously with dressing.

The salad is hearty and tasty. It will be complemented by tender cream and mozzarella.

Ingredients:

200 g boiled shrimp.
150 g radish.
Several lettuce leaves.
4 tbsp. l onion feathers.
40 g sour cream.
60 g boiled eggs.
60 g grated mozzarella.
20 g flour.
20 ml cream.
60 g mayonnaise.
Spices, salt.

Cooking:

Beat two eggs with grated mozzarella, cream, flour and salt. Bake 2-3 pancakes from the omelette mass. Cool and cut into long strips.

Boil shrimp and chop in pieces. Cut the radish into halves. Tear lettuce leaves.

Combine all products, add green onions. Season the salad with a mixture of mayonnaise, sour cream, salt, spices.

Due to the broccoli and tomatoes included in the composition, the salad turns out to be very healthy and favorable for the figure.

Ingredients:

500 g broccoli.
250 g cherry.
50 g nuts.
5 g of garlic.
200 g round mozzarella.
50 ml vegetable oil.
5 g honey.
10 g of vinegar.
5 g mustard.
Pepper, salt.

Cooking:

Boil the broccoli florets for 3 minutes, drain the water, cool and transfer to a salad bowl. Cherry cut into 4 parts. Broccoli, tomatoes, mozzarella, nuts combine and mix.

Mix for dressing vegetable oil, mustard, salt, pepper, crushed garlic. Pour the mixture over the salad.

A light salad will complement a complex lunch. It is not heavy and is perfectly absorbed by the body.

Ingredients:

280 g tomato.
280 g cucumbers.
180 g cabbage.
190 g Korean carrots.
230 g mozzarella.
220 g mayonnaise, salt.

Cooking:

Tomatoes, cucumbers cut into slices. Mozzarella can be grated or use a round mozzarella.

Connect all products together with Korean carrot and mayonnaise, mix.

Cooking tip: instead of mayonnaise for dressing, you can use olive oil in the amount of 2-3 tablespoons.

There are many ingredients in the salad, so it turns out to be rich and healthy!

Ingredients:

150 g salad mix.
100 g mozzarella.
140 g quail eggs.
100 g cherry.
120 g of corn.
150 g tuna in oil.
0.5 pcs. red onion.
10 ml balsamic vinegar.
60 ml olive oil.
Salt, pepper, sesame.

Cooking:

Cut mozzarella into slices, cherry tomatoes and quail eggs into halves. Mash the tuna with a fork. Chop half of the Yalta onion into half rings.

Tear salad mix in a deep bowl. Add onions, corn, cheese, tomatoes and tuna to it. Mix. Put the dish on a flat dish. Lay the egg halves on top, sprinkle with sesame seeds and season with a mixture of olive oil and balsamic vinegar.

For this dish, it is not necessary to use duck meat. It can be replaced with any smoked tenderloin or bacon.

Ingredients:

300 g smoked duck tenderloin.
200 g mozzarella.
A bunch of arugula.
150 g tangerines.
A handful of pine nuts.
10 ml balsamic vinegar.
10 ml olive oil.
Salt pepper.

Cooking:

Mozzarella, duck breast cut into flat slices. Peel the tangerines and divide into slices.

On a flat dish we spread the products in a slide in the sequence: tangerines, cheese, meat. From above, make a hat from arugula. Drizzle the salad with a mixture of vinegar and oil. Sprinkle with pine nuts.

You don't need mayonnaise to dress this dish, which women on a diet will definitely like!

Ingredients:

200 g salad assorted.
200 g beets.
300 g mozzarella.
80 g of Yalta onion.
Green onion stalks.
10 g balsamic.
10 g sugar.
10 ml apple cider vinegar.
60 ml olive oil.
Pepper, salt.

Young Italian cheese - mozzarella is widely used in mediterranean cuisine for cooking traditional dishes(lasagna, calzone, spaghetti). But, perhaps, most of all, the taste of the present Italian cheese pass salads with mozzarella - natural, juicy, tender and incredibly satisfying.

Most of all, mozzarella in salads is combined with tomatoes and olive oil. These ingredients are included in almost every recipe for making the most delicious salads with mozzarella.

One of the most popular (and most famous) Italian mozzarella salads, served in fine restaurants around the world, can be prepared without special efforts quite independently in your own kitchen.

Prepare:

Tomatoes (tomatoes) - 2 pcs. medium size;
Freshly ground pepper - different varieties;
Mozzarella - pack (250 g) or 2 balls;
Green basil - a few branches;
Olive oil - about one tablespoon;
Salt.

Wash and dry the tomatoes, then cut them into small circles half a centimeter thick.
Cut the mozzarella into slices, identical to the tomatoes.
Now the most important thing is to lay out the salad with mozzarella and tomatoes correctly and festively: slices of cheese and tomatoes are laid out on a wide plate, alternating in a circle. Fresh sprigs of basil are placed in a handful in the middle of the formed circle.
Drizzle olive oil evenly on top of the salad and sprinkle lightly with a mixture of salt and freshly ground pepper.

You can add an “Italian touch” to a Caprese salad by sprinkling oregano on top.

This salad can be recognized diet dish due to the solid amount of greens and fruits that are included in its composition.

Prepare:

Fresh arugula - about 200 g;
Mozzarella cheese - a small package (125 g);
Avocado - two fruits;
Olive oil - about 2 tbsp. spoons;
Mango - one or two small fruits;
Green onions - 2 "feathers" fresh;
Lime for juice - 2 pieces of fruit;
Chili peppers are small.

Wash and dry all the ingredients beforehand (especially arugula).
Cut the avocado in half, remove the pit from here. Then peel off the skin, then cut into thin slices. Do the same with the mango.
Cut the cheese into slices, identical to fruit.
In a deep small bowl, prepare the dressing: cut the chili into thin rings, squeeze the lime juice on top. Then slowly pour in the olive oil, stirring the dressing all the time.
In a salad bowl, lay out the prepared fruits in layers, alternating them with mozzarella and arugula.
Top the salad with dressing and sprinkle with finely chopped green onion rings.
It is advisable to send the salad for a short time in the refrigerator - it is especially pleasant if served chilled.

Despite the rather exotic combination of ingredients in this salad, it is eaten with pleasure not only by adherents of various diets, but also by lovers of heavy meat dishes (in combination with meat or fish, the salad gives a spicy touch to the dishes).

Chimichurri salad

Such unusual name lettuce comes from Argentine cuisine, where one of the popular salad dressings bears this name.

Prepare:

Chili sauce - 1 teaspoon;
Greens (parsley, dill) - 1 bunch;
Garlic - 2-3 cloves;
Meat (lean pork or veal) - 300-400 g;
Mozzarella - about 200 g;
Sweet pepper - 1 pc. small size;
Fresh cucumber - 1 pc.;
Red onion - one small head;
A mixture of lettuce leaves - about 70 g;
Olive oil - 50 ml;
Red wine vinegar - 2 tbsp. spoons;
Tomatoes - 2 pcs.

Cut the meat into small slices and fry on the grill (if there is no grill, fry in a regular frying pan with minimal fat).
Cut tomatoes, sweet pepper and cucumber into equal small pieces (cherry tomatoes can be left whole).
Cut the mozzarella into cubes.
Whisk vinegar and olive oil together. Then, stirring constantly, combine them with chili sauce.
Finely chop the greens and garlic, put the mixture in a bowl. Pour the prepared sauce on top, add a little salt and pepper. Mix everything thoroughly.
Put lettuce leaves on the bottom of a wide salad bowl, pour mixed vegetables, meat and cheese on top.
Pour the dressing over the salad and let it brew a little.

You can experiment endlessly with the ingredients for mozzarella salads: add shrimp, mushrooms, various vegetables and fruits, etc. Any recipe has amazing flavor combinations and is great as an original everyday and festive snack.

Ingredients needed to make Mozzarella Salad:

mozzarella cheese - 400g;
tomatoes - 2-3 pcs. medium size;
fresh basil - a bunch of your choice;
olive oil - 4-5 tbsp. for salad dressing
wine vinegar - 2 tsp;
ground black pepper - to taste;
salt - to taste.

Originally from Italy

The birthplace of mozzarella cheese is Italy, Naples. Historical documents state that this cheese was already known in the twelfth century, and from the sixteenth century it began to be produced in large quantities. Initially, black buffalo milk was used as a raw material for the manufacture of this unusual product. However, now on sale most often found cheese made on the basis of cow's milk.

On the shelves of shops, mozzarella cheese is presented in various forms: in the form of balls soaked in a special solution or braided. Depending on the size of the balls, mozzarella cheese is divided into three types:

bocconcini - large white balls;
"chilejini" - balls similar in size to large cherries;
"perlini" - balls of small diameter.

Mozzarella cheese in balls belongs to the category of "young cheeses". Outside, the balls are covered with a thin shiny crust, and inside they have an elastic layered structure without air bubbles. The taste of mozzarella is delicate and a little bland, so it is widely used in many dishes, such as salads, pizzas, casseroles, lasagna, etc.

The most common salads with mozzarella cheese are Greek salad and Caesar salad. However, there are quite a few other recipes based on this amazing and healthy product.

salad preparation

The mozzarella cheese salad recipe is quite simple. Its main ingredients are this recipe- tomatoes and mozzarella cheese balls.

We take the cheese out of the brine and cut it into fairly thin slices. Then cut each slice in half.
Wash tomatoes and pat dry with paper towels. Next, cut them into two halves, each of which is cut into slices. If you use tomatoes not only red, but also yellow or pink, then the salad will be even more elegant and attractive. The main thing is that the tomatoes are sweet and juicy in taste.
We take a bunch of fresh basil, thoroughly wash the leaves and lay them out on paper napkins. When the herbs dry, cut them into large strips.
Preparing salad dressing. Mix in a separate container wine vinegar and olive oil, then salt the sauce to your liking.
We take a wide round dish and begin to lay out the salad, alternating the ingredients as follows: first comes a slice of mozzarella, then a slice of tomato, and at the end - basil. So we continue to lay out the components until they are all over. You can dream up with a pattern - lay out the components simply in rows, or depict a circle, a pyramid or even a whirlpool.
After the salad is beautifully laid out on a plate, pour over it with an oil-vinegar dressing and serve.

The mozzarella cheese salad described above is national dish in Italy it is called "Caprese". After all, it is not for nothing that the colors of its components repeat the colors of the Italian flag.

The benefits of mozzarella

There are many variations on the theme of mozzarella salads. It goes well not only with tomatoes and basil, but also with eggplant, ham, olives, pistachios, seafood, green onions and various berries.

If you want to cook a casserole or pizza with this type of cheese, then in this case you should not buy “young” mozzarella in the form of balls, but hard varieties. This is explained by cheese balls when heated, they decompose into cottage cheese and water.

Such a wide popularity of the Italian mozzarella cheese, no doubt, is due not only to its palatability, but also useful properties. Due to the high content of calcium and phosphorus, it can be included in the diet of children, the elderly and pregnant women.

The use of this product has a positive effect on the state of the nervous and cardiovascular systems, improves gastrointestinal tract, accelerates metabolism, and also helps to strengthen teeth and bones.

Mozzarella helps boost immunity and slows down the aging process. At the same time, its use does not lead to weight gain and does not spoil the harmony of the figure.

Salad with mozzarella. Best Mozzarella Salads Mozzarella Salads

How to cook mozzarella salad - 16 varieties

Chili Mozzarella Salad by Jamie Oliver

Recipe 2: salad with arugula and mozzarella (step by step)

Recipe 3: Salad with Mozzarella and Cucumbers (with photo)

Recipe 4: Greek Salad with Mozzarella and Chicken

Recipe 5: Arugula Salad with Tomatoes and Mozzarella

Recipe 6, simple: salad with mozzarella and onions

Recipe 7, step by step: mozzarella salad with arugula

Recipe 8: Egg Salad with Mozzarella and Olives

How to cook a salad with mozzarella cheese - 15 varieties

Chimichurri salad

Originally from Italy

salad preparation

The benefits of mozzarella

Password recovery