Cheese mozzarella has long ceased to be a rarity. A young Italian cheese is used for snacks and salads, as well as for hot dishes, while in the first case, young and soft mozzarella are usually chosen, and in the second - solid varieties. In this article, we will focus on soft varieties of cheese and tell you about what salads can be cooked with their participation.
Salad "Caprese" with mozzarella cheese and tomatoes
Ingredients:
- balsamic vinegar - 2 items;
- tomatoes - 3 pieces;
- mozzarella cheese - 350 g;
- fresh basil;
- olive oil;
- salt, pepper - to taste.
Preparation
If you have a balsamic glaze found at hand, then there is no need to do the following operation, otherwise we will have to resort to evaporation of balsamic vinegar. To do this, pour 2 cups of vinegar into a small enamel saucepan and boil it on low heat for 10-15 minutes until the consistency of the glaze, which evenly covers the spoon. Let the glaze cool down.
Next thing is small: we cut tomatoes and cheese with circles, remove the leaves of my basil and dry it. Spread the ingredients on a flat dish overlapping each other. On top, lettuce salad with olive oil, season with pepper and salt and water with balsamic glaze.
Salad with mozzarella cheese and cherry tomatoes
Ingredients:
For salad:
- fresh asparagus - 1 kg;
- mozzarella cheese - 500 g;
- cherry tomatoes - 2 handfuls;
- red onions - 1 pc .;
- fresh basil.
For refueling:
- olive oil - 1/4 of a century;
- Balsamic vinegar - 2 tbsp. spoons;
- garlic - 1 clove;
- salt, pepper - to taste;
- Dijon mustard - 1/2 tsp;
- lemon juice - 2 tbsp. spoons.
Preparation
In the saucepan, bring the water to a boil, add salt to it and throw the asparagus . Cook the asparagus for 3 minutes, then immediately put it into ice water to preserve its crisp texture. For the convenience of eating sprouts can be cut into 2-3 parts.
Thin rings cut red onions. Tomatoes cut in half or quarters, and cheese cut into cubes. Leaves of my basil and dried. Mix the ingredients in a salad bowl.
In a small bowl, beat the butter, vinegar, mustard and lemon juice until smooth. Add salt, pepper and garlic pasted through the press. We fill the salad.
Salad with mozzarella cheese and aubergines
Ingredients:
- eggplant - 1 piece;
- fresh mozzarella cheese - 200 g;
- tomatoes - 2 pieces;
- salt, pepper - to taste;
- basil leaves;
- olive oil - 4 tbsp. spoons;
- Balsamic vinegar - 2 tbsp. spoons.
Preparation
Eggplant cut into rings and grease with olive oil on both sides. Fry the pieces of the vegetable on a grill or frying pan until fully cooked. If the eggplant is bitter, do not forget to pre-soak it in salted water for about 30 minutes.
Tomatoes and cheese cut into circles, equal in thickness to pieces of eggplant. Basil soup with olive oil, add to the dressing balsamic vinegar and salt with pepper. We lay all the ingredients on top of each other with a turret and pour basil dressing.
Salad Recipe with Mozzarella and Peach
Ingredients:
- olive oil - 20 ml;
- Balsamic vinegar - 20 ml;
- salt, pepper - to taste;
- peaches - 2 pieces;
- lettuce rocket - 1 handful;
- peppermint leaves - 1/2 beam;
- mozzarella - 2 balls;
- ham prosciutto - 4 slices.
Preparation
Let's start with the preparation of a simple dressing: beat the emulsion of oil and vinegar and add salt to it with pepper to taste.
Peppers blancher for 10 seconds in boiling water, after which we leave to cool and peel. We remove the stone, and cut the flesh into slices. Salad and mint mix and fill with dressing. Spread the greens on a flat dish, from above distribute pieces of cheese, a few peaches and strips of ham. Serve the salad immediately after cooking.