What seasoning tomatoes with mozzarella. Tomatoes with mozzarella cheese. In the course of work, such products are used

Mozzarella is a very tasty soft cheese that came to us from the south of Italy, where it is used to make pizza, lasagna, pasta, as well as numerous salads and classic Italian appetizers.

The most famous dish with mozzarella is caprese. The appetizer consists of cheese, basil leaves and fresh tomatoes seasoned with olive oil. In addition, it is mozzarella that is used in the manufacture of classic Italian pizza.

Mozzarella cheese is sold in the form of irregularly shaped balls, and this delicious soft cheese must be stored in brine. More recently, mozzarella could not be exported, as the shelf life of the product was very short. But modern technology has given this delicious cheese to residents of various countries. And yet, the storage of mozzarella must be treated very carefully.

Salad with mozzarella can be very different, warm and cold appetizers are prepared with this cheese, it goes well with meat, mushrooms, various vegetables, as well as fruits and berries. Therefore, you can prepare a hearty and tasty mozzarella salad, which will become the main course, or you can build a light vegetable snack or a sweet fruit dessert. Either way, it will be delicious!

Mozzarella is a very healthy product. It contains a large amount of protein, a wide range of vitamins, trace elements, several minerals and antioxidants. Mozzarella cheese helps to strengthen the immune system, it is used as a dietary product, and also as a prevention of bone and joint diseases, and even cancer.

Mozzarella cheese goes well with basil and tomatoes, seafood and meat, poultry and mushrooms. This cheese in Italy is used not only in salads and pizza, but also for making soups, baked various products with it. But now we will talk about salads for every day and for a holiday - tasty, healthy and very original!

How to cook mozzarella salad - 16 varieties

Caprese salad is one of the traditional Italian salads, very tasty and original. It includes ripe juicy tomatoes, mozzarella cheese, as well as pine nuts and sesame seeds. This salad will decorate any festive table and give your guests the pleasure of real Italian cuisine.

For this salad you will need:

Mozzarella - 1 medium-sized ball;
Tomatoes - 2 pcs.;
Parsley, basil - 1 bunch each.
Pine nuts - 100 g;
Sesame seeds - to taste;
Olive oil;
Pepper, salt - to taste.

How to prepare salad:

Tomatoes should be cut into slices. We also cut the cheese into large enough pieces so that it does not “get lost” against the background of tomatoes. Now spread on a dish, alternating, cheese and tomatoes. Spread parsley and basil leaves on top, sprinkle everything with sesame seeds and pine nuts. Drizzle olive oil on top and season with salt and pepper to taste.

That's it, Carprise salad is ready, you can serve it on the table!

In the video you can see how this simple but very tasty salad is prepared:

Salad garnished with pomegranate seeds is very beautiful. And if it also contains an orange and at the same time mozzarella cheese - this is really original, healthy and very, very tasty!

For the salad you will need:

Mozzarella cheese - 1 ball;
Arugula - a bunch;
Orange (sweet, large) - 1 pc.;
Pomegranate grain - 2 tbsp. l.;
Olive oil - 2 tbsp. L.;
Salt, black pepper - to taste.

Let's start cooking:

The first step is to prepare the arugula. It is soaked in cold water for about 30 minutes to remove the bitterness. During this time, we cut the mozzarella into circles, peel and disassemble the orange into slices, remove white films and seeds from it.

Now put arugula on a plate, on top - pieces of cheese and orange, pour olive oil, salt, pepper. Sprinkle pomegranate seeds on top of the salad for beauty and serve immediately. Bon appetit!

For one serving of salad you will need:

Mozzarella - 50 g;
Tomato - 1 pc. ;
Cucumber - 1 pc.;
Mix of different salads - 50 g;
Sunflower seeds - 1 tbsp. l.;
Pumpkin seeds - 1 tbsp. l.;
Onions (preferably Crimean) - 4 rings.

For refueling you need to take:

Olive oil - 3 tbsp. l.;
Black balsamic vinegar - 1 tbsp. l. ;
Honey and salt.

Let's start preparing the salad:

We tear the lettuce leaves into pieces with our hands, cut the cucumber into large half rings. The tomato also needs to be cut into large slices. Bulgarian pepper - medium-sized cubes, and cut the onion into rings. Sunflower and pumpkin seeds need to be fried (or buy already fried), peeled.

For the sauce, mix olive oil, salt, balsamic vinegar and honey. Mix well with a fork or blender (shaker, mixer - whatever).

Put the vegetables and greens on a plate and mix, pour over the salad with sauce, mix again. Put on a plate, next - pieces of mozzarella. Salad ready!

Chili Mozzarella Salad by Jamie Oliver

This is the author's recipe from the famous chef Jamie Oliver. As always, his appetizers and salads are perfection, simple, but incomparably delicious! Try and you combine an unusual set of products according to the recipe from this famous chef.

To prepare a snack you will need:

Red and green chili peppers, 2-3 each;
Mozzarella - 2 balls (it is better to take the Buffalo variety);
Basil green and purple, parsley;
Olive oil - 6-7 tbsp. l.;
Vinegar - 3 tbsp. l.;
Ground pepper, salt.

Let's start cooking with Jamie Oliver:

Jamie is sure that chili can give the dish a truly fantastic taste! Let's evaluate the result together.

To begin with, we take 2-3 green and red chili peppers, pierce them and put them on a gas burner. If you are cooking on an open window in a country house, you can also use the grill.

We wait until the peppercorns are a little charred, and we place them, as Jamie says, in the "aquarium", i.e. a bowl that needs to be covered with a film or wrapped in a plastic bag so that the peppers “sweat”.

Get chilled mozzarella cheese. Jamie prefers to use the "buffalo" variety, which is made from buffalo milk, from his point of view, this cheese is tastier than cow's milk. But you can use another. Cheese cut or tear into pieces.

We return to the chili pepper, it has already “sweated” enough. From it you need to carefully remove the skin. This is done with a knife, like with a potato in uniform, only a little more careful. The remaining pulp will be sweet and fragrant. It is also very important to rid the chili of seeds - they are the hottest thing in this pepper, and therefore peel it especially carefully.

Throw the pepper into a bowl. Now let's move on to making the marinade.

Drizzle peppers with olive oil. We add vinegar there (3 tablespoons), the variety of vinegar can be any - balsamic or from wine (white or red). Add salt and lemon zest.

Now put chili and greens on each piece of cheese. Pour sauce over cheese and herbs. We decorate the dish and you can serve it on the table!

See the video for more details:

Ingredients for 4 servings of salad:

Arugula - 1 bunch;
Strawberries - 200 g;
Cherry tomatoes - 150 g;
Mozzarella mini - 100 g;
Olive oil - 2 tbsp. l.;
Balsamic vinegar - 3 tbsp. l.

Let's start preparing the salad:

Wash tomatoes, arugula and strawberries and let dry. Cut tomatoes, mozzarella into cubes. Roughly also we cut and strawberries. Add arugula, salt, pour olive oil and vinegar. Let the salad rest for 10 minutes and serve.

The combination of mozzarella cheese with a mix of different salads and cherry tomatoes is considered a classic of Italian cuisine. In this salad, these products are served with Pesto sauce.

Pesto sauce is a dark green traditional Italian sauce with basil flavor. Genoa is considered its homeland. Pesto is prepared by mixing pine nuts, basil, garlic and parmesan cheese with olive oil.

With such a delicious sauce, the salad will be great!

Ingredients needed for the salad:

Cherry tomatoes - 300 g;
Baku tomatoes - 2-3 pcs.;
A mixture of different varieties of salads - 1 bunch;
Mozzarella cheese - 1 ball;
Leek - 2-3 pcs.;
Olive oil and balsamic vinegar.

For the pesto sauce:

Basil green - 1 bunch;
Pine nuts - 100 g;
Garlic - 2-3 cloves;
Parmesan cheese - 50 g;
Olive oil - 3-4 tbsp. l.

Let's start preparing the salad:

First, you need to make the sauce, for which, in a mortar, crush the pine nuts with basil leaves, garlic, olive oil and parmesan until smooth.

Slice the tomatoes however you like. Leek - in circles, and simply tear the mozzarella with your hands into pieces. Put lettuce leaves in a bowl, add all other products. Dress the salad with dressing, balsamic vinegar and olive oil.

For more information on how to make such a salad, see the video:

Salad Ingredients:

Chicken breast - 1 pc.;
Romano salad - 200 g;
Red onion - half a head;
Avocado - 1 pc.;
Olive oil - 150 ml;
Lemon - half;
Dried tomatoes - 3 pcs.;
Basil leaves - 6 pcs.;
Mozzarella - 150 g;
Bacon - 50 g;
Almonds - 40 g;
Pepper, salt - to taste.

Let's start cooking:

You need to make beautiful feathers from bacon, which will require 2 baking sheets, one of which fits into the other. We cover the larger baking sheet with parchment, put the bacon in it, and cover everything with the second baking sheet, pressing down the bacon from above. This "sandwich" must be put in the oven, heated to 200 degrees, for about 10 - 15 minutes. The result is straight, firm bacon croutons.

Cut the onion as small as possible. Rinse the romaine lettuce and chop coarsely. We take out the tomatoes from the jar, let the oil drain and cut each piece into 5 parts.

Remove the pit from the avocado, peel it and cut it in half. Next, cut each half into thin slices. Sprinkle avocado with lemon juice. Roast the almonds in the oven until golden brown.

We make sauce. To do this, mix olive oil (100 g) with balsamic vinegar.

We cut the chicken breast so that 12 pieces are obtained from one fillet. Heat the olive oil in a frying pan and fry the chicken in it for 5 minutes. Add chopped onion to the pan and, stirring, bring it to a state of caramelized (dried golden hue).

Mozzarella is a very delicate cheese with a slightly fresh, mild taste. It is very rich in protein and calcium, and in combination with avocado and cherry tomatoes, it is just great for a festive table, and as a delicious Italian salad for every day.

By the way, avocados contain a lot of useful vitamin E, potassium and glutathione, which is a powerful antioxidant.

Such a salad will be not only very tasty, but also beneficial for the health of any person. And it's very easy to prepare and doesn't take long at all.

For the salad you will need:

Cherry tomatoes - 10 pcs.;
Mozzarella - 150 g;
Avocado - 1 pc.;
Arugula (salad) - 100 g;
Olive oil - 2-3 tbsp. l.;
Salt - to taste.

Let's start cooking:

In cherry tomatoes, remove the stalk, cut them in half and put them on a dish, previously lined with arugula. Peel the avocado and remove the pit. Cut into large pieces and add to the arugula and tomatoes.

Salad needs to be salted, peppered, add pieces of mozzarella to the dish. Drizzle everything with olive oil and mix. Salad ready!

See the video for more details:

For 4 servings of salad you will need:

Mozzarella - 125 g;
Canned champignons - 1 can;
Cherry tomatoes - 3 pcs.;
Lemon juice - 1 tsp;
Pink pepper and salt to taste.

Let's start cooking:

Tomatoes need to be cut into 2 parts each, laid on oiled paper and baked in the oven for 40 minutes at a temperature of 180 degrees.

We cut the cheese into cubes. Drain the brine from the mushrooms and add them to the mozzarella. Mix olive oil with lemon juice and salt.

We take out the tomatoes from the oven, cool, carefully remove from the paper and add to other products. At the same time, we try not to turn the products into “porridge”.

Any salad with Mozzarella is original and unbeaten. Gourmets note that such snacks “smell” with 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.

Ingredients:

cheese - 1 large ball (130 - 150 g);
sea salt with herbs;
tomatoes - 1 large pink;
fresh green basil - 3 sprigs;
balsamic vinegar - 1 teaspoon.

Cooking:

Washed and dried vegetables cut into thin slices.
Also chop up a ball of cheese.
Lay out the resulting pieces of food in overlapping rows, alternating Mozzarella and tomatoes.
Sprinkle the ingredients with sea salt and herbs on top. Top with chopped basil.

Drizzle the prepared tomato and mozzarella salad with the oil and vinegar mixture.

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:

Cut clean dry cherry tomatoes without stalks in half.
Rinse greens thoroughly, shake off excess liquid from it. You can leave the arugula whole or tear it with your hands.
Mix greens and halves of tomatoes.
Cut the cheese into cubes and add to the rest of the products.
Combine oil and vinegar separately. Salt.

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

With shrimps

Ingredients:

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

Cooking:

Seafood immediately cook until cooked. Clean and chill.
Cut mozzarella into small pieces. Tomatoes - large slices.
Roughly chop the pulp of the peeled avocado without a stone. Mix with cheese, vegetables, shrimp.
Add capers, torn lettuce leaves and chopped basil to a bowl.
Season everything with a mixture of 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 into 4 parts.

Greek salad with mozzarella

Ingredients:

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

Cooking:

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

Pour the prepared "Greek" salad with fragrant sauce. Serve it well chilled. Such an appetizer should not be prepared in advance or for the future, it is good only fresh.

How to make with 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 teaspoon;
vegetable oil - 2 dessert spoons;
garlic - optional;
salt and spices.

Cooking:

Dry the washed chicken meat, rub with spices and salt.
Fry the fillet in hot oil on all sides until golden brown and fully cooked.
Tear lettuce leaves and pour into a bowl. Add tomato slices on top.
Sprinkle the lettuce base with large half rings of purple onion.
Add cheese and chicken cut into large slices.
For the sauce, mix oil, mustard, salt, mashed garlic. You can add soy sauce to taste.

Drizzle salad with prepared spicy dressing.

Quick snack with avocado

Ingredients:

ripe large avocado - 1 pc.;
ripe fleshy tomatoes - 3 - 4 pcs.;
Mozzarella - 200 - 250 g;
olive oil - 3 dessert spoons;
dry basil - a couple of small pinches;
salt and pepper if desired.

Cooking:

Wash, dry and peel the avocado thoroughly. Carefully remove the skin from it with a very sharp knife, cut out the stone, and cut the remaining pulp into medium-sized cubes. If the salad is not kneaded immediately, then the resulting pieces should be sprinkled with lime / lemon juice - so they retain their pleasant color and do not darken.
Cheese cut into cubes of the same size with fruit. Connect them.
Wash and dry the tomatoes. They go well with the discussed salad and cherry tomatoes. The latter can not be cut or chopped into halves. Be sure to chop large tomatoes.
Mix all the ingredients in a common salad bowl. Top with dry basil. You can replace it with other greens to your liking.
Drizzle with good quality olive oil. Salt and pepper.
Thoroughly mix the ingredients of the snack. Leave it to brew and soak in the aromas.

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:

Wash cherry. Cut each fruit into 2-4 pieces.
Divide lettuce mix into leaves. Rinse each well, shake off excess liquid, dry.
Cut cheese balls in half. You can make the pieces smaller or even leave them whole - to taste.
Drain excess oil from sun-dried tomatoes. Cut the vegetables into thin strips.
For the sauce, mix balsamic vinegar and olive oil in the desired proportions. You can add lime juice to taste. Salt and sprinkle with pepper. Mix all ingredients well.
On a large dish, first pour the salad mix, torn into large pieces by hand. Top with slices of fresh and sun-dried tomatoes. Distribute the mozzarella.
Pour everything with the resulting dressing.

Sprinkle the finished salad with peeled pine nuts.

With basil and mustard dressing

Ingredients:

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

Cooking:

It’s worth starting with a dressing - mix wine red vinegar, mustard. Add the bulk ingredients indicated in the recipe, adjusting their amount to your liking.
Pour everything with olive oil, adding it gradually and in small portions. Mix well.
Cut the cheese and both types of tomatoes into small pieces.
Sprinkle everything with fresh chopped basil.
Pour dressing over.

Mix well the resulting salad and serve.

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

Many people love a simple tomato salad with basil and mozzarella, but not everyone knows that it has a beautiful Italian name - caprese. This appetizer is very simple, light and tasty. Real Italians use caprese as an aperitif before another classic dish - pasta. The salad has a minimum number of ingredients, but there is a huge variety of different dressings. Before preparing this snack, it is first recommended to choose the right products.

Product selection

Basically, all Italian chefs use their national tomato variety - Iarge vine-ripened. It is believed that it is ideal for this dish. This variety is somewhat similar to our usual cherry tomatoes (they grow in clusters on the same branch), but Iarge vine-ripened is slightly larger in size. Of course, finding such a variety of tomato in our country is quite problematic.

Local chefs often use ordinary oblong-shaped tomatoes that resemble plums. They are the most optimal for tomato salad with mozzarella and basil. There is another more expensive type of this vegetable - chumak. It has a bright red color, the core is not white, a magnificent smell, which is not inherent in every variety.

As for the basil, there are no specific requirements for the plant. The main thing is that it be fresh, ideally - only from the garden. It is also advisable to take basil with small leaves, it is they who give caprese an unforgettable aroma that attracts so much.

The classic recipe for tomatoes with mozzarella and basil calls for buffalo cheese. However, even in Italy itself, you can hardly find caprese from such a product, so everyone uses ordinary mozzarella made from cow's milk.

There are no specific requirements regarding cheese balls, because the taste does not change from their size. Larger layers of mozzarella will simply be more convenient to cut, and the appearance of the dish itself will turn out to be more attractive. And of course, you should choose only the freshest cheese, then it has an unsurpassed taste and aroma.

Ingredients

To prepare one plate of such a dish, you will need to take:

tomatoes - 250 g;
mozzarella cheese - 150 g;
fresh basil - 1-2 sprigs;
olive oil;
salt pepper;
balsamic vinegar (optional)
capers (optional)

Food preparation

First of all, you should prepare the products for work. Wash the tomatoes thoroughly and cut out the stem. Please note that the stalk must be cut carefully in a circle so that the main part of the vegetable is not damaged, since in this case beautiful cutting is necessary. Fresh basil should be washed and put on a damp paper towel (the plant is better preserved this way).

Cutting and laying out ingredients

When the products are ready, we start cutting. Tomatoes must be cut into beautiful rings 0.7-0.9 cm thick. In this case, this procedure should be performed only with a sharp knife, because otherwise the tomato slices may have an ugly appearance.

Mozzarella should be cut depending on the shape of the cheese, but according to the classic recipe, the pieces should match the thickness and diameter of the tomatoes. If tomatoes with basil and mozzarella are prepared for the house, then it is still not so important what shape the mozzarella will have.

After the vegetables are cut, carefully place them on a plate. First we spread the tomato right at the edge of the plate, then a piece of mozzarella is placed on the vegetable. Next is the tomato. And so on - until the edges of the plate are completely circled in these two ingredients. What caprese should look like can be seen in the next photo. Tomatoes with mozzarella and basil have exactly this appearance, almost all restaurants in the world serve this dish in this way.

Dressing the salad

The next step is refueling. These foods on a plate should be sprinkled with a little salt and pepper, if desired, you can add oregano and drizzle with olive oil. After that, carefully spread the basil leaves all over the plate, and you can pour a little balsamic vinegar over everything. These spices are classic spices that have been used in Italy for many centuries. But if you want to experiment a little, you can also prepare an alternative dressing for a salad of tomatoes with basil and mozzarella.

Making the sauce does not take much time and effort, the main condition is the presence of a blender. So, in one bowl you should throw 10-15 leaves of basil, thyme, olive oil and quite a bit of rosemary. The whole mixture should be killed in a blender, and then it must be filtered through a fine sieve so that the solid parts of the basil do not come across in the dish. Thanks to this simple dressing, caprese gets a new life and acquires a completely different taste, unusual for many people. Therefore, if a person wants something new, then it is definitely recommended to try this gas station.

Tomatoes with mozzarella cheese and basil

The combination of tomatoes or cherry tomatoes with Mozzarella cheese is called Caprese in Italy. This is a classic of Italian cuisine. Usually served as a cold appetizer or salad to whet your appetite before a meal.

In order to make the dish as close to the original as possible, it is better to use fresh Mozzarella cheese made from buffalo milk (choose one with the shortest shelf life). Mozzarella cheese can also be replaced with a Russian analogue - Health cheese or feta cheese, but in this case the taste will lose a little. In addition, it is better to use cherry tomatoes or any other variety of sweet tomatoes in the recipe, be sure to choose the most ripe ones!

So for Caprese salad we will need:

Cherry tomatoes
mozzarella cheese balls
fresh basil
olive oil
balsamic vinegar (optional)
salt, ground pepper

Rinse tomatoes and basil in cool water. Cut the tomatoes into slices., Cherry tomatoes - into halves. Cut mozzarella balls lengthwise, as thick as tomatoes.

Put a slice of cheese, on top - a slice of tomato.

Then, a basil leaf. If the basil leaves are too large, tear them in half. Drizzle lightly with olive oil, sprinkle with salt, ground black pepper and add a few drops of balsamic vinegar.

Bon appetit!

Campania - the most beautiful region of southern Italy, is famous not only for the magnificent nature and beauty of the Gulf of Naples, the panorama of Vesuvius, the antiquities of the city of Pompeii. But also a bright, generous cuisine that gave the world very popular dishes: pizza, amazing coffee, the famous tomatoes of the Corbarino and San Morzano varieties, tender young Mozzarella cheese.

Salad "Caprese"

Chilled Italian Caprese salad is simply indispensable on a hot summer afternoon; it looks spectacular on the table, symbolizing the colors of the national flag of the native country.

First, wash and dry the herbs. Cut the tomatoes into rings, lightly salt them. Mozzarella should be cut into thin discs, about 5 mm thick.

Put tomatoes, cheese and greens on a serving plate, alternating tomato rings, mozzarella disks and green basil leaves.

Mix balsamic vinegar with olive oil, sprinkle the resulting dressing over the salad.

Caprese is served chilled.

"Romano"

The popular variety of crispy leaf lettuce Romano has a pronounced nutty flavor that is not lost in the composition with other leafy or head salads. Roman lettuce is one of the ancient varieties of garden lettuce, an excellent base for a classic summer snack.

Let's start with the products (for 2 servings):

120 g romaine lettuce;
30 g vegetable oil (mustard, olive, corn);
200 g cherry tomatoes;
220 g mozzarella cheese;
40 g red wine vinegar;
220 g crab meat.

Cooking time - 15 minutes, calorie content of the dish - 210 kcal.

Rinse and pat dry lettuce leaves. We cut crab meat into thin, but rather large plates.

Crab sticks look less impressive in a salad, but if you bought sticks from you, cut them obliquely, they will look very appetizing. Cut the mozzarella into thin half-moons. Lettuce leaves can be simply torn with your hands.

Add mozzarella and crab. In a ceramic bowl, mix the oil with wine vinegar and spices, dress the salad with dressing.

Dried tomatoes with cheese and basil

Sun-dried tomatoes are a very tasty Italian preparation, which is added to cold appetizers, pizza, soups. The tradition of drying ripe tomatoes in the sun has been around since ancient Rome.

Nero's favorite is the leek, and is now popular in Italy. Due to the healing properties, high content of calcium, magnesium, iron, essential oils and vitamins. Interestingly, most of the ascorbic acid is found in the white part. Well, basil is a real pantry of vitamins and pheromones.

This recipe combines delicate leeks (pearl onions), tart basil, spicy tomatoes and tender cheese in an interesting way. You will need the following products (for 2 servings):

150 g of green or red basil;
220 g mozzarella - mini in brine;
220 g sun-dried tomatoes in oil;
4 quail eggs;
1 hot pepper light;
1 large bell pepper;
1 stalk of leek;
70 g of cold-pressed olive oil;
25 g of sea salt.

Cooking time - 20 minutes, calorie content of the dish - 225 kcal.

First we set the quail eggs to boil, they will be ready 5 minutes after boiling. We clean, wash vegetables and herbs, remove excess moisture with a towel. As soon as the eggs are ready, drain the hot water, pour the eggs with cold water, leave to cool.

Bulgarian pepper cut into 4 parts, finely chopped with thin long chips. We cut the hot pepper very finely (without seeds), chop the white part of the leek into thin rings. We take out the sun-dried tomatoes from the oil, remove excess fat with a napkin, cut into slices.

We clean the quail eggs from the shell and cut into halves. We cut off the leaves of the basil, remove the hard branches (if desired, they can be added to the broth). We cut the mozzarella into cubes, the tomatoes into small slices. Place all ingredients in layers in a bowl.

In a ceramic bowl, mix olive oil, hot pepper and salt. Mix well and dress the salad.

Mozzarella salad with tomatoes and olives

An elegant juicy salad of sunny yellow tomatoes with olives and young cheese will decorate the autumn table. Its secret is an interesting sweet sauce that sets off the sharpness of salted olives. Prepare the following foods (for 2 servings):

100 g green olives (pitted);
100 g black olives (pitted);
100 g thyme or thyme;
25 g black pepper;
20 g sea salt;
320 g mozzarella cheese (or bocconcini);
200 g yellow tomatoes (2 pcs.);
70 g olive oil;
70 g Dijon mustard;
25 g honey;
70 g. pine nuts.

Cooking time - 15 minutes, calorie content of the dish - 224 kcal.

Wash tomatoes and thyme greens, dry with a towel. Cut the olives in half, you get nice "barrels". In a separate bowl, whisk together the olive oil, Dijon mustard, ground black pepper, honey, and sea salt. Add chopped olives and mix the sauce well.

Tear the thyme leaves off the tough twigs with your hands. Separately, cut ripe yellow tomatoes and young cheese into large cubes. Dress the salad with dressing. Sprinkle the salad generously with pine nuts and garnish with spicy thyme leaves.

A few culinary secrets will make your appetizers very appetizing:

a purchased bouquet of lettuce should be soaked for 10 minutes in cold water with a few ice balls before use;
it is better to stir sauces with a wooden spoon or a culinary spatula, their aroma will open brighter;
lettuce leaves are better to tear with your hands, or cut with a ceramic knife; contact with metal destroys vitamins.

Bon appetit!

What seasoning tomatoes with mozzarella. Tomatoes with mozzarella cheese. In the course of work, such products are used

How to cook mozzarella salad - 16 varieties

Chili Mozzarella Salad by Jamie Oliver

Ingredients:

Cooking:

With arugula and cherry tomatoes

Ingredients:

Cooking:

With shrimps

Ingredients:

Cooking:

Greek salad with mozzarella

Ingredients:

Cooking:

How to make with chicken

Ingredients:

Cooking:

Quick snack with avocado

Ingredients:

Cooking:

Cooking:

With basil and mustard dressing

Ingredients:

Cooking:

Product selection

Ingredients

Food preparation

Cutting and laying out ingredients

Dressing the salad

"Romano"

Dried tomatoes with cheese and basil

Mozzarella salad with tomatoes and olives

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