Salads with mozzarella: simple recipes. How to make a delicious mozzarella salad?

We are accustomed to setting the holiday table in the old fashioned way with hearty salads with mayonnaise and other high-calorie foods, although the fashion for such things has long passed. Minimalism is popular now, not only in the domestic sphere of our lives, but also in cooking. It's time to switch to small portions of foods that are healthy for the human body. We suggest you start changing your diet by preparing salads with a very unusual but healthy mozzarella cheese. In this article we will present you the best recipes with photos of mozzarella salads.

What are the benefits of salads with mozzarella for human health?

In every supermarket you can buy mozzarella - an Italian cheese made from cow and buffalo milk. Until now, no one knows the recipe for making this cheese in the classic version. Many chefs try to reproduce something similar to mozzarella based on their own taste sensations, but in fact they only get a variation.

Real Italian cheese can be bought either in Italy or in stores that sell this product. There is no shortage of mozzarella; the cheese is widely available, so it is used in the preparation of various dishes. The fact is that mozzarella is a soft cheese that melts easily, so you can cook anything from it.

Mozzarella is a healthy food product because it contains many useful substances that quickly penetrate the blood plasma and trigger metabolic processes in all cells of internal organs. The cheese was found to contain:

• niacin and calcium
• riboflavin and iodine
• thiamine and amino acids
• biotin and molybdenum
• vitamins A, D, E, B5 and B6, which promote better absorption of calcium by the body
• magnesium and sodium
• gland
• omega-3 and omega-6

Mozzarella is a fairly high-calorie product. 100 g contains 216 calories. Therefore, it is not recommended to eat this cheese in large doses, otherwise it will negatively affect your figure. It is enough to eat 3 balls a day to ensure protection against the following diseases:

• rheumatism
• breast and colon cancer
• osteoporosis
• hypertension
• gout
• PMS
• migraine
• blood and bone problems

Mozzarella is usually sold in the form of small balls (each ball is 28 g) in special bags containing brine. But it is perfectly acceptable to use other types of mozzarella. We will look at exactly how mozzarella is used in different salad recipes.

What are the benefits of Mozzarella?

Cheese, when consumed in moderation, has a beneficial effect on the body. It improves metabolism and promotes the accumulation of calcium in bones. The product contains a lot of valuable vitamin E and other antioxidants that prevent destruction and premature wear at the cellular level of tissues and organs.

Other elements necessary for humans are also present in Mozzarella. We are talking about zinc, phosphorus, potassium.

Moreover, unlike many other cheeses, ours does not have excessive calorie content (240 kcal per 100 g), so its regular use does not create any special problems for people who tend to gain excess weight.

Mozzarella is good for diabetes. The thing is that it contains biotin, which helps reduce sugar levels.

Salad recipe with mozzarella and cherry tomatoes

One of the most common mozzarella salads is made with cherry tomatoes. The dish looks very neat and, at the same time, appetizing, while it has a refined taste.

To prepare this salad, you need to do the following:

1. Cut 200 g mozzarella into pieces. In this case, it is not necessary to choose a type of cheese that comes in balls.
2. Wash 200 g of cherry tomatoes and cut each fruit in half.
3. Boil 200 g of shrimp. It doesn’t matter what they are - you can choose the smallest ones, which are sold already peeled, or you can buy the royal ones.
4. Take 2 avocados and peel them. You need to cut the flesh of the fruit in exactly the same way as you cut the mozzarella.
5. Prepare the sauce: mix 4 tbsp. olive oil and freshly squeezed juice of 1 lemon. Salt, pepper and other spices are added at your own discretion.
6. Mix all the prepared ingredients in one bowl, pour the dressing over the salad and serve it to the table, after placing hand-torn lettuce leaves on the bottom of the plate.
7. Basil leaves can be used as a garnish for a dish.

Salad recipe with mozzarella and sun-dried or baked tomatoes

Fans of spicy salads will appreciate the recipe, which uses dried or baked fruits instead of fresh tomatoes. This salad is very simple and easy to prepare.

Below we will provide you with step-by-step instructions on what you need to do to make the dish taste amazing:

1. Take 1 large tomato, cut it into half rings. Brush each tomato slice with olive oil and place on a baking sheet.
2. Place cherry tomatoes on a baking sheet next to the regular tomato pieces. You will need 10-12 of them.
3. Pour the sauce over the tomatoes on the baking sheet. It is very easy to prepare: mix 1/4 tbsp. olive oil with 1 tbsp. balsamic vinegar, juice squeezed from 2 cloves of garlic, 2 tbsp. sugar and salt to taste.
4. Preheat the oven to 170°C and bake the tomatoes for 40 minutes.
5. While the tomatoes are cooking, cut 200 g of mozzarella into slices and chop the basil and parsley (use 20 g of each type of herb).
6. Remove the tomatoes from the oven, form a salad - lay out the cheese and tomatoes in layers, sprinkle with herbs on top.

Salad recipe with arugula and mozzarella

Literally in 10 minutes. you can prepare a dietary version of the salad with mozzarella and arugula. All you need for this is fresh vegetables, herbs, cheese and some spices.

We present you a simple recipe for this salad:

1. Take 4 tomatoes. Wash them and cut them into slices. Cut 500 g of mozzarella in exactly the same way.
2. Prepare the sauce: grind 1 bunch of basil in a blender, mix the resulting slurry with 2 tbsp. balsamic vinegar, 30 ml olive oil and salt to taste.
3. The resulting sauce should be poured over the tomatoes and mozzarella.
4. Whole leaves of arugula are placed on top of the vegetables.

Original version with mozzarella and figs

The original version of the salad is with mozzarella and figs. The dish turns out juicy, with a pleasant sweet and sour, slightly spicy taste. Only fresh figs are suitable for cooking; dry fruits cannot be used for this dish.

• 150 gr. figs;
• 150 gr. raisin grape variety;
• 30 gr. pine nuts;
• 75 gr. arugula;
• 125 gr. mozzarella;
• 2 teaspoons Dijon mustard;
• 4 tablespoons olive oil;
• 1 pinch of ground black pepper;
• 1 tablespoon lemon juice.

Toast the peeled pine nuts in a dry frying pan until lightly browned. Place the arugula on a platter or in serving bowls. Cut the mozzarella into large cubes and place on top of the lettuce leaves.

Then lay out the grapes. If it is small raisins, then lay out the whole berries. If there are only large-fruited grapes, then cut the berries in half and remove the seeds.

Prepare the filling in a small bowl. Mix Dijon mustard with oil and lemon juice. Pepper the sauce. Pour the sauce over the salad, but do not stir. To ensure that the filling is evenly distributed, simply gently lift the food with a fork.

Top with sliced ​​figs and sprinkle with toasted pine nuts. Serve the salad immediately; it cannot be stored.

Italian salad with mozzarella

In Italian restaurants, people most often order caprese mozzarella salad as an appetizer - this is a simple combination of products similar to what we described in the recipe above. Only for this salad the sauce is prepared in a special way.

So, how to prepare Caprese salad:

1. First of all, prepare the sauce: pour 2 tbsp into the pan. balsamic vinegar and put it on fire. The vinegar should be simmered until it thickens very well. This will take 20 minutes after it boils.
2. Remove the vinegar from the heat and let it cool.
3. While the sauce is cooling, prepare the other ingredients:

• cut 3 large tomatoes into rings
• cut 360 g of mozzarella in exactly the same way

1. Place the food on the salad bowl so that the tomatoes and cheese alternate in 2 rows. Place 2 basil leaves between each slice of cheese and tomato.
2. Top the salad with olive oil and balsamic vinegar.

Homemade mozzarella recipe

We will need:

• Milk - 5 l;
• Citric acid – 1/2 tbsp;
• Rennet – 1/4 tsp;
• Thermophilic sourdough (branded sourdough ProCyr “For mozzarella”, Uglich-MSTt, Uglich-TNV or Uglich-TP). Calculate the application rate using a starter calculator.
• 5 liter saucepan (either enamel or stainless steel; aluminum is not suitable!);
• Form for Adyghe cheese or Large Cylinder form;
• Milk thermometer.
• Calcium chloride (if you pasteurize milk).

Mozzarella preparation technology:

First activate the starter. To do this, pour the contents of the sachet into 100 ml of warm water (30°C) and leave for half an hour.

Next, dilute the citric acid powder in a glass of water and mix thoroughly.

Regardless of whether you pasteurized the milk or not, cool it to 14˚C. Gradually add the diluted acid to the milk, stirring gently. If the acid is normal and the milk is fresh, then nothing should curdle, the milk will only noticeably thicken, you will feel it with a slotted spoon.

While stirring the milk, slowly heat it to 32⁰C.

Pour the activated starter (remember that it should have stood for 30 minutes) into the milk, then smoothly mix the entire volume of milk with a slotted spoon.

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Dilute the rennet in 30 ml of warm (25-32°C) water. Add the resulting enzyme solution to the pan with milk and mix thoroughly.

If you have pasteurized milk, it is advisable to add calcium chloride. This will help the formation of a denser and more even clot. For 5 liters you need to add 1/8 teaspoon of solution (or half a measuring spoon No. 1).

Cover the pan with a lid and leave the milk until a curd forms from the milk (the milk will look like jelly). This may take 20-45 minutes.

Attention! During the formation of a curd, the milk must not be stirred! You can only carefully “poke” it with the tip of a knife to check the thickening.

As soon as a clot has formed, check it for a clean break (clean separation). To do this, cut the clot with a knife to a depth of 5-7 centimeters. If there is nothing left on the knife after this, everything is in order! If there is any left, we wait some more. Look how it looks in the picture (picture enlarges when clicked)

If everything is fine with a clean break, break the clot with a slotted spoon and slowly heat it to 40⁰C, stirring continuously. During the stirring process, you will see that the curd has separated into two fractions - translucent whey and cheese grain. Knead for 10 minutes. During the kneading process, the grain will become denser and release excess moisture. What the grain looks like is shown in the picture.

Place the finished grain in a colander and leave for 1 hour to drain the whey. What remains in the colander is the so-called “cheese dough”. It's almost cheese :) Just a little more patience!

After an hour, turn the dough over and let it press in the opposite direction, gaining even more acidity.

Cut the ripened cheese into strips, place in a bowl and fill with hot (85⁰C) water. Before our eyes, the cheese dough begins to melt and stretch. You can see in the picture that I can stretch it more than 2-3 times. We stretch the cheese dough with our hands and fold it several times, getting a kind of puff pastry.

Important point! The cheese dough will be hot! If you are afraid of burning your hands, you can wear double gloves - fabric on the bottom, rubber on top.

Tear the mozzarella balls from the dough and roll them into ice-cold brine (1 tablespoon of salt per 1 liter of water, brine temperature - 10°C). We leave the cheese to salt for half an hour, then remove it.

That's it, your mozzarella is ready!

You can cut it into slices, place it on a plate with chopped tomatoes and basil, and serve. Even sophisticated gourmets will appreciate this wonderful summer meal!

Shrimp and mozzarella salad recipe

We described a variation of a delicious salad with mozzarella and shrimp in the very first recipe for a dish with cherry tomatoes. The recipe below is somewhat similar, but this salad brings out more of the Mediterranean flavors of the cheese and shrimp, and the tomatoes only complement that flavor.

How to prepare this salad:

1. Boil 200 g of shrimp. It's better to use small shrimp so you don't have to cut them. This way the dish will look much more attractive and appetizing.
2. Cut 200 g of mozzarella into slices and cut the same number of cherry tomatoes in half.
3. Peel 2 avacados and cut their flesh into slices.
4. Mix all the above ingredients in one bowl, and then pour it over the sauce made from:

• juice of half a lime
• 1 tbsp. capers
• 5 tbsp olive oil
• salt and black pepper to taste

1. Place green salad leaves on the bottom of the presentation plate and garnish the dish with basil leaves.

Light salad with arugula

An easy-to-prepare and light salad of arugula, cherry tomatoes and mozzarella is a great appetizer that will fit into almost any menu.

• 15 pcs. cherry tomatoes;
• 300 gr. mozzarella;
• 100 gr. arugula;
• 3 tablespoons olive oil;
• 2 tablespoons balsamic vinegar.

Cut the mozzarella into cubes, cut the cherry tomatoes into halves, add the washed arugula leaves and mix. Drizzle with balsamic vinegar and olive oil. If desired, you can add freshly ground black pepper. Serve immediately after preparation.

Greek salad with mozzarella

Typically, Greek salad is prepared with feta cheese, but the dish has a no less rich and pleasant taste if you use Italian cheese instead of traditional cheese.

We present to you the recipe for a delicious Greek salad:

1. Take 3 large cucumbers. Wash them and cut them into cubes.
2. In the same way, you need to chop 6 medium tomatoes and 2 bell peppers.
3. Chop 1 onion into half rings. If it is very bitter, then pour boiling water over it.
4. Peel 25 olives and press them with a knife so that they acquire a slightly flattened shape.
5. Chop a bunch of any greens that you are used to eating.
6. Cut 250 g mozzarella into cubes.
7. Squeeze the juice from half a lemon.
8. Mix all the ingredients in one container, pour lemon juice over the salad, and also add:

• 2 tbsp. olive oil
• salt and pepper to taste
• dried oregano (literally a pinch)

Greek salad with mozzarella and cucumbers

The classic version of Greek salad is prepared with tomatoes, feta cheese and cucumbers. But if you replace feta with mozzarella, you get a new, original taste.

• 250 gr. mozzarella;
• 5-6 tomatoes;
• 2-3 cucumbers;
• 1-2 pods of sweet pepper (for beauty it is better to choose yellow fruits);
• 1 onion (preferably purple);
• 20-25 pitted olives;
• 0.5 lemon;
• olive oil to taste;
• fresh herbs, salt, pepper, dry oregano - to taste.

We wash the vegetables well, cut out the stems of tomatoes, and cut off the ends of cucumbers. Cut the tomatoes into slices, cucumbers into thick halves of circles. We also cut the seeded pepper into fairly large pieces. Chop the onion into halves of rings.

Advice! If regular onions are used instead of purple ones, then after cutting they must be scalded with boiling water. You can pre-marinate the onions in a solution of vinegar and sugar.

Cut the olives into thick rings. Finely chop the greens. Cut the mozzarella into large cubes. Mix vegetables, herbs and cheese.

Squeeze the juice from the lemon. Salt the salad, sprinkle with coarsely ground black pepper and dry oregano, sprinkle with lemon juice and pour over olive oil.

Mozzarella and chicken salad recipe

A salad with mozzarella turns out to be very satisfying if you add boiled chicken fillet as an additional ingredient. The dish turns out juicy, tender and very tasty, because the cheese melting in your mouth perfectly complements the taste of tender chicken.

How to prepare this salad:

1. Boil 1 chicken breast and 15 quail eggs.
2. Buy croutons from a white loaf or prepare them yourself in this way:

• cut the loaf into small pieces
• preheat oven to 250°C
• Sprinkle the bread slices with vegetable oil and place them in the oven for 5 minutes.

1. Cut the boiled eggs in half, and tear the chicken fillet into fibers with your hands.
2. Cut 200 g mozzarella into pieces.
3. Mix all the ingredients in a salad bowl, adding the contents of one can of canned corn.
4. Season the salad with low-fat mayonnaise and serve.

Mozzarella and Avocado Salad Recipe

Those watching their figure will find this simple recipe for salad with mozzarella and avocado useful. There is nothing meaty or fatty in it - only vegetables and Italian cheese.

How to prepare this salad:

1. Take 2 avocados. Remove the seeds from them, peel the fruits, and then cut the pulp into pieces.
2. In exactly the same way, chop 2 large tomatoes and 200 g of mozzarella. If you prefer cherry tomatoes, use them.
3. Mix all the ingredients in one container and then add the following spices to the salad:

• salt and pepper to taste
• a pinch of dried basil
• 2 tbsp. olive oil

Tomato salad with mozzarella and avocado

This Tomato Avocado Mozzarella Dish is an easy summer salad that uses just a few ingredients and comes together in minutes. This is a fresh, colorful, summer salad that everyone will love.

Ingredients:

• Cherry tomatoes - 2 cups
• Fresh Mozzarella – 300 g
• Avocado – 1 pc.
• Basil leaves - 15 pcs.
• Olive oil - 2 tablespoons
• Balsamic vinegar - 1 tablespoon
• Honey - 1 tsp.
• Garlic, chopped - 1 teaspoon
• Spices

Preparation:

Cut the cherry tomatoes in half and add to a large bowl.

Cut the avocado into cubes about the same size as the cherry tomatoes and add to the bowl.

Add the mozzarella pieces to the bowl with the tomatoes and avocado.

Roughly chop the basil leaves and add to the bowl.

Whisk together dressing ingredients.

Pour the dressing over the cherry tomatoes, mozzarella and avocado in a bowl and toss gently to combine.

Use slightly (but not completely) firm avocados. If you use a very soft avocado, it will simply become mushy in the salad.

Strawberry and mozzarella salad recipe

Strawberries and mozzarella taste perfectly combined. If you are a gourmet or like to eat light snacks, then you will love the salad recipe that we present to you below:

1. Wash 150 g of strawberries. It is advisable that all the berries are the same size, so the salad will look more attractive. Cut the strawberries into equal slices.
2. Leave 4 berries whole. Place them in a blender and puree until smooth. We will use strawberry pulp as a sauce.
3. Cut 150 g of mozzarella into the same slices as the strawberries.
4. Place 70 g of hand-torn arugula on the bottom of a presentation plate.
5. Place mixed strawberries and cheese on top of the greens.
6. Mix strawberry sauce with:

• 1 tbsp. olive oil
• same amount of balsamic vinegar
• salt and pepper to taste

1. Pour the sauce over the salad and serve it to the table.

What does cheese taste like?

The product tastes quite neutral. After cooking, it is kept in brine only for a short time, and then taken out and transferred to a kind of marinade consisting of whey and a number of other ingredients.

Real Mozzarella is made exclusively from buffalo milk. For coagulation, rennet is used, extracted from the stomachs of young calves.

Thanks to a specific technology that involves long-term heating and a number of other procedures, the cheese acquires a characteristic fibrous quality, which allows it to be given not only a spherical shape, but also, for example, to be braided.

It is difficult to find classic Mozzarella anywhere other than Italy. In other countries, as a rule, cow's milk or, less commonly, goat's milk is used as a raw material, so the taste is somewhat different.

Vegetable salad recipe with mozzarella

If it is not possible to purchase some exotic ingredient for mozzarella salad, you can use the simplest vegetables. With Italian cheese, simple cucumbers and tomatoes will sparkle with new colors. And if you season them with unusual spices, you will get an incredibly delicious salad that will please everyone in your household.

How to prepare vegetable salad with mozzarella:

1. First prepare the green salad leaves. You need to tear 1 bunch with your hands.
2. Cut 2 tomatoes and cucumber into equal cubes. Grind 100 g of Italian cheese in exactly the same way.
3. Prepare salad dressing. Mix 3 tbsp. olive oil with 1 tbsp. liquid honey, the same amount of sesame seeds, 1 tsp. lemon juice, mustard and herbs de Provence to taste.
4. Pour the sauce over the salad and serve the dish.

Vegetable salad with crab sticks

The salad turns out to be nourishing and beautiful, in addition, it is very original and tasty.

• 240 gr. (1 package) crab sticks;
• 4 cucumbers;
• 2 tomatoes;
• 2 sweet peppers;
• 1 salad (purple) onion;
• 3 eggs;
• 100 gr. pitted olives;
• 100 gr. mozzarella;
• 1 large bunch of fresh herbs;
• 100-150 gr. mayonnaise.

Boil the eggs hard in advance and cool them. Transfer the crab sticks from the freezer to the refrigerator in advance so that they have time to thaw.

Advice! Instead of mayonnaise, you can use yogurt sauce; to prepare it you need to mix natural yogurt, mustard, and lemon juice. You can add dry basil and oregano.

Wash and peel the vegetables. Cut the cucumbers in half lengthwise, then crosswise into semicircles 0.5 cm thick. Cut the tomatoes into cubes, sweet peppers into squares. Finely chop the salad onion. Mix all the vegetables.

Cut the crab sticks into circles about 0.3-0.5 cm thick. Add to the vegetables. We also send diced cheese and olives cut in half there. Finely chop the greens. Mix everything and season with mayonnaise or yogurt sauce. This salad should be prepared and dressed immediately before serving and should not be stored.

Pasta salad with mozzarella

Mozzarella salad can be prepared as an independent full-fledged dish, rather than an appetizer. Below we will present you a recipe that uses pasta as the main ingredient. This recipe is not suitable for overweight people.

What you need to do to prepare this salad:

1. First, prepare the sauce for the future salad. Grind 1 tbsp in a blender. capers, mixing them with 1 clove of garlic, 2 tbsp. wine vinegar, 6 tbsp. olive oil and 100 g dried tomatoes.
2. Boil 500 g of any pasta. It should not be completely cooked, but be a little hard. Mix the finished pasta with the sauce.
3. Once the paste has cooled, add:

• 1 tbsp. hard mozzarella cheese (grate it on a coarse grater)
• basil leaves
• 1/2 tbsp. pitted olives
• fresh tomato cut into small slices

1. Mix all ingredients and then serve.

What is cheese good for?

Mozzarella differs from other cheeses in that it does not require a long ripening process. In Italy itself, the most popular product is called “Giornatta”. The peculiarity is that it is prepared on the day of use.

What do you eat cheese with? On the Apennine Peninsula it was widely used. In fact, Mozzarella is put into literally everything, with the exception of desserts. For example, it is impossible to imagine the much-loved “Calzone” without it. Cheese is also used in the famous Caprese and is the main ingredient for Margherita pizza.

Mozzarella goes perfectly with fresh tomatoes and basil. And it’s best to wash it down with good Chianti.

Salad with mango and mozzarella

Juicy and sweet mangoes can be used not only in the process of making desserts. For example, you can add it to a mozzarella salad. The result is a dish whose taste you will never forget.

How to prepare such an unusual salad:

1. Peel 1 mango and cut the pulp into cubes.
2. Cut 100 g of mozzarella in exactly the same way.
3. Cut half the leek into half rings.
4. Grind a small piece of chili pepper very finely. We need it to spice up the salad. If it's too spicy for you, you can omit this ingredient.
5. Cut 2 medium-sized tomatoes into cubes, like other products.
6. Let's move on to preparing the sauce. Mix into a homogeneous mixture:

• 3 tbsp. olive oil
• 2 tbsp. lemon juice
• 1 tbsp. soy sauce
• salt and pepper to taste

1. Mix all the ingredients and season them with the resulting sauce.

Green salad with tomatoes and mozzarella

A light and delicious vitamin salad with cheese can be prepared in a few minutes.

Products for salad:

• Mozzarella cheese - 150 g;
• Mix of lettuce leaves – 150 g;
• Cherry tomatoes – 3-5 pcs.;
• Olive oil – 2 tbsp. l.;
• Dill - several sprigs;
• Pepper and salt - to taste.

Let's start cooking:

Lettuce and tomatoes need to be washed and allowed to dry. We tear the lettuce leaves with our hands. Cut the tomatoes into quarters. Greens need to be chopped on a cutting board.

Remove the cheese from the brine and cut into thin slices. Mix all the products in a salad bowl, season with olive oil, salt and pepper to taste.

Serve immediately after preparation. Bon appetit!

Tuna and mozzarella salad recipe

Salad with tuna and mozzarella is a storehouse of vitamins and beneficial microelements for the human body. It is prepared quickly, but the ingredients for it are quite expensive. If this is a minor issue for you, then we share the recipe (the number of ingredients is indicated for 1 person):

1. Take 4 leaves of green lettuce and tear it carefully with your hands
2. Dice 1 large tomato and 100 g mozzarella
3. Fry 4 pieces of tuna in a frying pan; by the way, you can also use canned fish
4. Take 6 pcs. olives, remove the pits and add to the salad
5. Prepare the sauce: mix lemon juice with salt and pepper to taste, you can also add herbs

Salad recipe with mussels, pine nuts and mozzarella

If you want to immerse yourself in the world of Italy and enjoy the taste of Mediterranean cuisine, then prepare a salad with mussels, pine nuts and mozzarella for a romantic dinner. It will go great with white wine.

How to prepare this salad (the number of ingredients is indicated for 2 persons):

1. Fry 100 g of mussels and 50 g of squid rings in a frying pan.
2. Cut 100 g mozzarella and 8 cherry tomatoes into rings.
3. Prepare salad dressing. Mix:

• 10 ml soy sauce
• 10 ml olive oil
• Provencal herbs

1. Pour the sauce over the salad and top it with 50 g of pine nuts and arugula. You will need 100 g of this greenery.
2. At the end, pepper and salt the dish at your own discretion.

Salad recipe with champignons and mozzarella

In the summer heat, when you don’t want to eat anything fatty or too filling, you can prepare yourself a very light and healthy salad with mozzarella and champignons:

1. Take 100 g of chicken breast, cut it into slices and fry in olive oil until fully cooked. It is advisable to ensure that the meat acquires a beautiful golden crust.
2. Separately, cut 6 champignons into strips and fry them in olive oil. You can use the same one in which the breast was fried.
3. Cut 2 tomatoes and 2 cucumbers into rings.
4. Combine all the ingredients in one salad bowl, season them with lemon juice, pepper and salt to taste. For beauty, add a few arugula leaves.

Salad recipe with crayfish tails and mozzarella

The most dietary version of salad with mozzarella is prepared in just a few minutes. You don’t need to add anything to it except cheese, cucumbers, herbs and crayfish necks.

What and in what order should you do to prepare a light version of salad with mozzarella:

1. Take 1 bunch of lettuce leaves and tear them with your hands so that you get uniform and neat pieces
2. Peel 2 medium-sized cucumbers and cut the flesh into strips
3. Boil 20 crayfish necks, peel them and place them on top of the cucumbers
4. Cut 100 g of Italian cheese into rings; in this case, you can use hard mozzarella to grate it
5. Season the salad with mayonnaise to your taste, salt and pepper

Prepare healthy and delicious meals with mozzarella for your family at least several times a week. This way you can strengthen the immunity of your loved ones and take care of their overall health. We hope that our salad recipes will not go unnoticed by you.