Any salad with Mozzarella is original and unbroken. Gourmets say that such snacks “smell” of Italy, the sea and the sun. The discussed cheese in the salad goes well not only with vegetables, but also with various other additional ingredients.

Italian mozzarella salad

Ingredients:

  • cheese - 1 large ball (130 - 150 g);
  • sea ​​salt with herbs;
  • tomatoes - 1 large pink;
  • fresh green basil - 3 branches;
  • olive oil - 3 dessert spoons;
  • balsamic vinegar - 1 tsp.

Cooking:

  1. Washed and dried vegetables cut into thin slices.
  2. Also chop a ball of cheese.
  3. Put the resulting pieces of food in overlapping rows, alternating Mozzarella and tomatoes.
  4. Sprinkle the ingredients on top with sea salt and herbs. Topped with chopped basil.

Pour the prepared salad with tomatoes and mozzarella mixture of oil and vinegar.

With arugula and cherry tomatoes

Ingredients:

  • fresh arugula - 1 bunch;
  • sweet cherry - 7 - 9 pcs.;
  • olive oil - 2 tbsp. l .;
  • Mozzarella - 100 - 120 g;
  • balsamic vinegar - ½ dessert spoon;
  • sea ​​salt with spices.

Cooking:

  1. Pure dry dry cherry without stalks cut in half.
  2. Rinse the greens thoroughly, shake off excess fluid from it. You can leave the arugula whole or tear with your hands.
  3. Mix greens and halves of tomatoes.
  4. Dice the cheese and add to the rest of the products.
  5. Separately combine oil and vinegar. To salt.

Pour the finished dish with arugula, cherry tomatoes and Mozzarella to the resulting dark dressing.

With shrimps

Ingredients:

  • Mozzarella - 200 - 250 g;
  • ripe meaty tomatoes - 200 - 250 g;
  • small shrimp - 1 full glass;
  • avocado - 2 pcs.;
  • lime - ½ pcs.;
  • green salad leaves - 3 - 4 pcs.;
  • basil (light) - 3 - 4 leaves;
  • capers (crushed) - 1 dessert spoon;
  • vegetable oil with garlic salt - for dressing.

Cooking:

  1. Seafood immediately cook until cooked. To clean and cool.
  2. Cut the mozzarella into small pieces. Tomatoes - in large slices.
  3. Chop the flesh of the peeled avocado without stones. Mix with cheese, vegetables, shrimp.
  4. Add capers, torn lettuce leaves and chopped basil to a common bowl.
  5. Season with lime juice, oil and garlic salt.

For such an appetizer, you can use mozzarella in balls. It will be enough to cut them in half or 4 parts.

Greek mozzarella salad

Ingredients:

  • fresh strong cucumbers - 2 pcs.;
  • Mozzarella - 200 - 250 g;
  • tomatoes (medium-sized) - 6 - 7 pcs.;
  • sweet pepper - 1 pod;
  • blue bow - 1 head;
  • olives - 2 tbsp .;
  • lime - ½ pcs.;
  • olive oil - to taste;
  • salt, dried oregano and pepper.

Cooking:

  1. Wash all vegetables, dry and chop coarsely. Onions can be pre-doused with boiling water if it is very bitter. But it is a fresh vegetable that gives the salad a special juiciness.
  2. Halve the olives and crush them with the flat side of the knife.
  3. Cheese cut into large cubes. Mix all prepared foods in a common bowl.
  4. For dressing, combine lime juice with oil, salt, oregano and pepper.

Pour in the ready-made "Greek" salad with aromatic sauce. Serve it well chilled. This appetizer should not be prepared in advance or for the future, it is good only in fresh form.

How to make chicken

Ingredients:

  • chicken fillet - 1 pc.;
  • lettuce leaves - ½ bunch;
  • tomatoes - 1 pc.;
  • purple onion - half;
  • Mozzarella - 130 - 150 g;
  • olive oil - 5 dessert spoons;
  • sweet mustard - 1 tsp;
  • vegetable oil - 2 dessert spoons;
  • garlic - at will;
  • salt and spices.

Cooking:

  1. Dry the washed chicken, grate with spices and salt.
  2. Fry the fillet in hot oil on all sides until golden and fully cooked.
  3. Tear lettuce leaves and pour into a plate. Add tomato slices on top.
  4. Sprinkle the base of the salad with large half rings of purple onion.
  5. Add cheese and chicken sliced ​​in large slices.
  6. For the sauce, mix the oil, mustard, salt, mashed garlic. To taste, you can supplement it with soy sauce.

Pour the salad with ready-made piquant dressing.

Quick avocado appetizer

Ingredients:

  • ripe large avocado - 1 pc.;
  • ripe meaty tomatoes - 3 - 4 pcs.;
  • Mozzarella - 200 - 250 g;
  • olive oil - 3 dessert spoons;
  • dry basil - a pair of small pinches;
  • salt and optionally pepper.

Cooking:

  1. Wash, dry and peel the avocado thoroughly. Carefully remove the skin from it with a very sharp knife, cut out the bone, and cut the remaining pulp into medium-sized cubes. If the salad is not kneading immediately, then the resulting pieces should be sprinkled with lime / lemon juice - so they will retain their pleasant color and not darken.
  2. Cheese cut into cubes of the same size with fruit. Connect them.
  3. Wash and dry the tomatoes. Go well with the salad in question and the cherry. The latter can not be cut or chopped in half. Large tomatoes must be chopped.
  4. Mix all the ingredients in a common salad bowl. Top with dry basil. You can replace it with other herbs to your liking.
  5. Pour everything with quality olive oil. Salt and pepper.
  6. Thoroughly mix the ingredients of the snack. Leave it to infuse and soak in aromas.

Serve the finished salad to the table well chilled. Top with crispy rye / wheat toast.

Sun-dried tomato and mozzarella salad

Ingredients:

  • mix of fresh lettuce leaves - 1 pack;
  • sun-dried tomatoes - 7 - 8 pcs.;
  • sweet large cherry - 10 - 12 pcs.;
  • Mozzarella in balls - 1 pack (250 - 300 g);
  • peeled pine nuts - 2 handfuls;
  • balsamic vinegar and olive oil - to taste;
  • salt, freshly ground pepper - to taste.

Cooking:

  1. Wash the cherry. Cut each fruit into 2 to 4 parts.
  2. Salad mix to disassemble on leaflets. Rinse each well, shake off excess fluid, and dry.
  3. Cheese balls cut in halves. You can make the pieces smaller or even leave them whole - to taste.
  4. Drain excess oil from sun-dried tomatoes. Cut the vegetables themselves into thin strips.
  5. For the sauce, mix balsamic vinegar and olive oil in the desired proportions. You can add lime juice dressing to your taste. Season with salt and pepper. Mix all the ingredients well.
  6. On a large dish, first pour the salad mix, torn by hand into large pieces. Add slices of fresh and sun-dried tomatoes on top. Distribute mozzarella.
  7. Pour everything in the resulting dressing.

Sprinkle the ready-made salad with peeled pine nuts.

With basil and mustard dressing

Ingredients:

  • finely chopped fresh basil leaves (light) - 1.5 tbsp .;
  • cherry - a pound;
  • large tomatoes - 2 pounds;
  • olive oil - 1.5 tbsp .;
  • red wine vinegar - 3 dessert spoons;
  • Mozzarella - a pound;
  • Dijon mustard - 4 tablespoons;
  • salt, sugar, pepper.

Cooking:

  1. Start with refueling - mix wine red vinegar, mustard. Add the bulk ingredients indicated in the recipe, adjusting their amount to your liking.
  2. Pour olive oil all over, adding it gradually and in small portions. Mix well.
  3. Cut the cheese and both types of tomatoes into small pieces.
  4. Sprinkle everything with fresh chopped basil.
  5. Pour dressing.

Mix well the resulting salad and serve.

To make the appetizers successful, it is very important to choose a delicious Mozzarella for them. Cheese should be as fresh as possible and in no case salted. You can use a product with additives in the form of various spices.

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