10 gourmet mozzarella salads

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Delicious combinations of cheese with chicken, shrimps, tomatoes, mangoes and even figs.

1. Salad with mozzarella, tomatoes and balsamic sauce

Ingredients

• 5-6 tomatoes;
• 450 g mozzarella;
• 1 small bunch of basil
• 2-3 tablespoons of olive oil;
• 2-3 tablespoons of balsamic sauce;
• salt to taste;
• black pepper to taste.

Preparation

Cut the tomatoes and cheese into slices of equal thickness. Place on a plate and garnish with basil leaves. Drizzle with oil and balsamic sauce, season with salt and pepper.

2. Salad with mozzarella, cherry and baked peppers

Ingredients

• 2 bell peppers;
• 3-4 tablespoons of olive oil;
• 300 g mozzarella;
• 400 g cherry tomatoes;
• 30 g basil;
• salt to taste;
• black pepper to taste.

Preparation

Preheat oven to 180 ° C. Brush the bell peppers with 1 tablespoon of oil and bake for about 20 minutes.

Cut the cooled vegetables and cheese into small pieces, divide the cherry into halves. Remove the basil leaves from the stem.

Combine cheese with vegetables and herbs. Season with the remaining oil, salt and pepper.

3. Salad with mozzarella, rucola and beets

Ingredients

• 3 tablespoons olive oil
• 1 tablespoon wine or apple cider vinegar
• 1 tablespoon honey;
• 1 beet;
• 100 g mozzarella (small balls);
• 100 g arugula;
• 1 tablespoon sesame seeds.

Preparation

Mix oil with vinegar and honey.

Boil the beets until tender, cool and grate coarsely or cut into thin slices. Pour the cooked marinade over and leave at room temperature for 15-20 minutes.

Then mix the vegetable with cheese and arugula, sprinkle with sesame seeds.

4. Salad with mozzarella, avocado and cherry

Ingredients

• ⅔ teaspoon of salt;
• ½ teaspoon chili powder;
• ⅔ a teaspoon of ground black pepper;
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ onion;
• 2 avocados;
• 200 g cherry tomatoes;
• 220 g mozzarella (small balls);
• 1 bunch of lettuce or salad mix
• 2 teaspoons of balsamic vinegar.

Preparation

Combine 1/2 teaspoon each of salt, chili, black pepper, oregano and basil.

Cut the onion into thin half rings, the avocado into small pieces, the tomatoes and cheese into halves. Pick up the salad with your hands.

Pour balsamic vinegar on the onion, add the remaining black pepper salt and let sit for 10 minutes.

Place the onions, avocados, tomatoes, cheese and lettuce in a bowl, sprinkle with the spices and stir.

5. Salad with mozzarella, grapes and figs

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon French mustard
• 1 tablespoon lemon juice
• 100 g mozzarella;
• 2 figs;
• 1 bunch of lettuce
• 100 g seedless grapes;
• 1 teaspoon of sesame seeds - optional;
• salt to taste.

Preparation

Combine olive oil with mustard and lemon juice.

Cut the cheese into small pieces, the figs into quarters.

Put lettuce leaves on a plate, on top of them - figs, cheese and grapes. Drizzle with the dressing, sprinkle with sesame seeds and lightly salt.

6. Salad with mozzarella, apples and cranberries

Ingredients

• 1 tablespoon butter
• 50 g walnuts;
• 1 tablespoon sugar
• 1 apple;
• 1 teaspoon lemon juice
• 50 ml of apple cider vinegar;
• 30 ml olive oil;
• 10 g of liquid honey;
• salt to taste;
• black pepper to taste;
• ½ bunch of lettuce;
• ½ bunch of leafy spinach;
• 30-50 g of cranberries;
• 100 g mozzarella (small balls).

Preparation

Heat butter in a skillet over medium heat. Throw in the nuts with sugar and fry for 2-3 minutes, stirring constantly. Place on a plate and cool.

Cut the apple into thin slices and pour over the lemon juice.

For dressing, mix the vinegar with olive oil, honey, salt and pepper.

Pick up lettuce and spinach by hand. Toss with apples, nuts, cranberries and cheese. Pour the cooked sauce over.

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7. Salad with mozzarella and mango

Ingredients

• 3 tablespoons olive oil
• 1 tablespoon soy sauce
• 1½ – 2 tablespoons of lemon juice;
• 1 pinch of salt;
• 100 g cherry tomatoes;
• 1 mango;
• 1 bunch of lettuce
• 100 g mozzarella (small balls).

Preparation

Combine butter with soy sauce, lemon juice and salt.

Cut cherry into halves or quarters, mango into small pieces.

Pick the lettuce leaves with your hands. Add cheese, mango and tomato, drizzle with dressing and stir.

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8. Salad with mozzarella and shrimps

Ingredients

• 6-8 quail eggs;
• 15–20 shrimps;
• 8-10 cherry tomatoes;
• 1 bunch of leafy greens for salad;
• 1 tablespoon French mustard
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• 100 g mozzarella (small balls).

Preparation

Boil quail eggs hard-boiled for 5 minutes, shrimps until tender. Cool it down.

Cut eggs and tomatoes in half. Pick leafy greens with your hands. For dressing, combine mustard with soy sauce and olive oil.

Place the herbs with eggs, cheese, cherry tomatoes and shrimp in a bowl. Pour over the resulting sauce and stir.

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9. Salad with mozzarella, tuna and garlic

Ingredients

• 2 tomatoes;
• 125 g mozzarella;
• 1 bunch of basil
• 1 clove of garlic;
• 1 can of canned tuna (240 g)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• salt to taste;
• black pepper to taste.

Preparation

Remove seeds from tomatoes. Cut the pulp into small cubes, the cheese into thin slices. Chop the basil. Pass the garlic through a press. Mash the fish with a fork.

Combine basil with garlic, oil and lemon juice, lightly salt.

Place the layers in a salad bowl or on a flat plate through the cooking ring in this order: one chopped tomato, tuna, half of the basil, mozzarella, leftover greens and tomatoes. Sprinkle the tomato layers lightly with pepper.

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10. Salad with mozzarella, vegetables and chicken

Ingredients

• 1-2 tablespoons of sunflower oil;
• 1 chicken thigh;
• 1 cucumber;
• 1 bell pepper;
• 150 g mozzarella;
• 7-8 olives;
• 6-8 cherry or 3-4 regular tomatoes;
• 1 bunch of lettuce
• 200 g Greek yogurt
• 1 teaspoon French mustard
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• salt to taste.

Preparation

In a skillet, heat sunflower oil over medium heat and fry the thigh for about 20 minutes, then wrap in foil and leave at room temperature.

Cut the cooled chicken, cucumber, bell pepper, cheese and olives into small pieces. Divide the cherry into halves. If using regular tomatoes, cut them into small wedges. Pick up the salad with your hands.

Combine yogurt with mustard, soy sauce, olive oil and salt.

Place lettuce, tomatoes, cucumbers, bell peppers, cheese and chicken on a plate. Serve the dressing separately.

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