Salad with mozzarella - 35 cooking recipes

Before you start describing why recipes for salad with mozzarella are remarkable, it’s worth clarifying what kind of cheese it is (what if someone doesn’t know yet?)). In its classic form, as it is produced in its homeland, Campania, Italy, mozzarella is a rennet cheese made from cow's milk. There are different varieties of it, differing in the speed of ripening, softness, and amount of salt.

The shape of this cheese is remarkable: it is rolled into balls and stored in brine to keep it fresh longer. The sizes of the balls can also be different, from large to small. In addition to the spherical shape, mozzarella can be braided. Round cheese, in the form of balls, is usually used in salads. If they are small, they can be taken whole, but larger ones should be cut into medallions or plates.

The elasticity of cheese may also differ from variety to variety. Even the same type of cheese from different manufacturers will have a different taste and hardness. However, mozzarella feels great in salads in any form. It classically goes perfectly with fresh and sun-dried tomatoes, herbs, kale, cucumbers, peppers, arugula, sesame seeds, and nuts.

Vegetarians can safely mix a variety of fruits into a salad with this cheese: persimmon, grapes, figs, peach, apple, pear, plum. It also goes well with sausages.

Italians love to prepare salad with mozzarella, cherry tomatoes, basil, garlic, olive oil and spices. It is served with pasta and other main courses. It perfectly saturates and fills the body with vitamins.

Our housewives sometimes make a salad with fried mozzarella; they really like to serve it with chicken or cabbage.