Mozzarella Salad - General Cooking Principles
Mozzarella - a great cheese that is produced in Italy at home. Most often cow milk is used for mozzarella, although some hereditary masters believe that buffalo milk is the tastiest of mozzarella, which is fatter and more protein-rich.
It is believed that this mozzarella can be purchased exclusively in Italy. Cheese produced in other countries is not considered mozzarella. However, this “rule” is very conditional, and those who tried mozzarella in their historic homeland note that they do not notice a grand difference in taste with domestic mozzarella.
Mozzarella - fresh cheese with a delicate flavor, the structure can be attributed to soft cheeses. The peculiarity of this cheese is that it melts even at low temperatures, which is why Italians use mozzarella for making pizza.
Mozzarella Salads - Preparing Food and Dishes
The first thing you need to pay attention to when buying mozzarella is the freshness of the product. Mozzarella is stored for several days if it is kept in brine, otherwise the cheese will quickly deteriorate. Recently, many owners of small farms have learned how to make mozzarella on their own, because the recipe for its preparation is not very complicated. Is this cheese suitable for mozzarella salads? Yes, you can buy homemade mozzarella on the market, it doesn’t taste like store mozzarella.
When choosing a dish for spreading salad, pay attention primarily to the wide flat dishes made of ceramics or porcelain. In addition, before cooking, prepare 4-5 bowls or deep plates for the components of the salad with mozzarella, since the ingredients are mixed at the very end of the process.
Mozzarella Salad Recipes:
Recipe 1: Mozzarella Salad
The most famous mozzarella salad is Caprese. It is prepared very simply, there are only two main ingredients, and a fresh and light taste at the outlet is guaranteed.
Ingredients Required:
- Mozzarella 200 grams
- Red tomatoes 3 pieces
- Fresh basil
- Olives or pitted olives
- Olive oil, salt
- Balsamic vinegar.
Preparation Method:
Wash tomatoes thoroughly, pour boiling water over them and peel them off. Cut into thin round slices.
Cut mozzarella heads in either large cubes or thin round slices.
Fresh basil wash under running water and tear hands on the leaves.
Cut the olives (olives) in half.
Put the salad, after mixing the ingredients, season the salad with mozzarella olive oil, vinegar and salt to your taste.
Recipe 2: Salad with mozzarella and pasta
Salad with mozzarella and pasta is widespread in Catalonia, and especially loved by the locals for the satiety. This is not surprising - pasta is a high-calorie product that contains carbohydrates and, in combination with cheese and bacon, can saturate for several hours. For a salad with mozzarella and pasta, choose pasta in the form of spirals or shells. Please note that the paste was made from durum wheat.
Ingredients Required:
- Pasta from durum wheat 200 grams (dry)
- Bacon fat 200 grams
- Mozzarella cheese 200 grams
- Cherry Tomatoes red 8-10 pieces
- Basil
- Sunflower oil for frying
- 2-3 teeth of garlic
- Olive oil for refilling
- Salt or soy sauce.
Preparation Method:
Boil the paste until ready in salted water.
Heat the pan, grease with oil. Peel the garlic, chop with a knife, wash the cherry tomatoes and cut into quarters.
Put the garlic in the pan first, fry it for 2-3 minutes, then add the tomatoes to it.
Cut mozzarella into small-sized cubes, bacon into thin strips.
Basil well wash and tear your hands.
Mix the ingredients - pasta, cheese and bacon, add garlic with tomatoes and basil. Season with a little olive oil, salt. Instead of salt, you can add a little soy sauce.
Recipe 3: Salad with mozzarella and parmesan
Another “Italian” salad, which is adored by the inhabitants of the sunny country. The combination of two varieties of cheese - soft and hard, juicy vegetables can not not like it, so feel free to cook this dish on hot summer days. Ingredients Required:
- Mozzarella 200 grams
- Cherry tomatoes 8-10 pieces
- Parmesan 150 grams
- Bulgarian pepper (better to take yellow)
- Olives without stones 100 grams
- For dressing - olive oil, soy sauce, pine nut (50 grams), fresh parsley.
Preparation Method:
Wash tomatoes and peppers well, remove seeds and tails from pepper. Cut the cherry in halves or quarters, and pepper into strips.
Cut mozzarella cheese into small cubes, and grate parmesan on a medium grater.
Olives for this salad can be used whole, and you can cut each in half
Prepare a gas station separately. To do this, finely chop the parsley and pine nut (best with a blender). Mix with butter and half a tablespoon of soy sauce.
Mix the cheese with vegetables, add the dressing and mix again.
Recipe 4: Salad with mozzarella and corn
Very tasty and, of course, a beautiful salad with mozzarella and corn. Due to the bright colors of the ingredients, the dish turns out to be very colorful and adequately decorate any holiday table.
Ingredients Required:
- Mozzarella cheese 200 grams
- Pink tomatoes 3 pieces
- • Low-fat ham 200 grams
- Canned corn 1 can
- Black pitted olives
- For dressing - low-fat sour cream, parsley, fresh salt.
Preparation Method:
Pink tomatoes and peppers are well washed under running water, cut the tails of vegetables with a knife, remove the seeds from the pepper. Cut vegetables into large cubes or slices.
Cut mozzarella cheese with a sharp knife into large cubes.
Ham cut into thin strips.
Open a jar of canned corn, drain the liquid.
Cut the olives in halves. Fresh greens - parsley, wash and cut with a knife as small as possible.
Mix the ingredients, add to them a low-fat sour cream, greens, pour to taste.
Recipe 5: Salad with Mozzarella and Persimmon
Prepare a completely extraordinary salad with mozzarella and persimmon! This dish can be considered the main one, although the use of fruit in the recipe gives rise to thoughts about the dessert.
What kind of persimmon to choose for salad? The first rule is that this fruit does not cause astringent sensations. The second thing to pay attention to is that the persimmon is not overripe, otherwise the salad with mozzarella will lose its external attractiveness and also not be so tasty. Ingredients Required:
- Mozzarella 200 grams
- Persimmon 2-3 medium size
- Pomegranate 1 piece
- Parsley fresh
- Cedar nut 100 grams
- For dressing - lemon juice, granulated sugar.
Preparation Method:
Wash the persimmon, cut the fruit into slices, removing pre-bones and tails.
Peel the pomegranate and remove the grains.
Cut mozzarella cheese into cubes.
Wash the parsley and cut it in small pieces.
Mix fruits, cheese and nuts, add greens and sprinkle the salad with lemon juice. If you want to eat mozzarella and persimmon salad as a dessert, then add sugar to taste.
Mozzarella Salad - secrets and tips from the best chefs
If you purchased mozzarella cheese, but do not intend to use it immediately, then you need to make a brine to store the cheese, otherwise it will spoil. The easiest way to make brine is to mix salt with drinking mineral water.
Mozzarella salad tastes better if you add a handful of nuts to the ingredients. The best option - pine nuts.
Salad with mozzarella is best olive oil. Sunflower oil unpurified has a sharp peculiar odor, purified - not useful and generally devoid of all sorts of characteristics.
Ideal - olive oil, with a delicate aroma of olives. It will emphasize the tenderness of cheese in a salad and will make the dish not only tasty, but also useful.
Mozzarella is perfectly combined with tomatoes, and therefore in all salads you can use this win-win combination, regardless of what other ingredients the dish consists of.
Use mozzarella for hot salads - it melts at low temperatures and makes the taste of the dish more original.
