Best Crunchy Mozzarella Salad Recipes

TOMATO MOZZARELLA SALAD

Tomato Mozzarella Salad image

Tomato Mozzarella Salad is loaded with ripe juicy tomatoes, buttery fresh mozzarella, and thinly sliced onions and then tossed with a homemade dressing!

Provided by Holly Nilsson

Categories Salad

Time 10m

Number Of Ingredients 13

Ingredients

8 cups romaine lettuce (washed and torn)
1 large tomato (diced)
2 cups cherry or grape tomatoes ( or 2 large ripe tomatoes)
¼ red onion (thinly sliced)
8 ounces fresh mozzarella cheese (diced)
3 tablespoons torn fresh basil leaves (optional)
balsamic glaze for drizzling (optional)
½ cup olive oil
¼ cup balsamic vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
½ teaspoon garlic powder
salt and pepper

Steps:

If using grape or cherry tomatoes, cut them in half. If using larger tomatoes, cut them into bite sized pieces.
Combine all dressing ingredients in a jar. Shake well and set aside.
Place all ingredients in a large salad bowl, shake dressing again if separated and toss with salad.
Drizzle with balsamic glaze if desired. Garnish with fresh basil leaves.

Nutrition Facts : Calories 339 kcal, Carbohydrate 12 g, Protein 15 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 45 mg, Sodium 378 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 16 g, ServingSize 1 serving

CRUNCHY MOZZARELLA SALAD

Crunchy mozzarella salad image

A vegetarian rainbow salad with cucumber strips, semi-dried tomatoes, peppers, cheese and seeds

Provided by Jennifer Irvine

Categories Lunch, Main course

Time 5m

Number Of Ingredients 7

Ingredients

100g lamb's lettuce or baby spinach leaves, or a mixture of both
½ cucumber , cut into ribbons using a vegetable peeler
100g semi-dried tomatoes in oil from a jar (reserve 1 tbsp oil for drizzling)
1 yellow pepper , deseeded and cut into thin strips
125g ball light buffalo mozzarella , cut into slices
2 tsp pumpkin seed
2 tsp balsamic vinegar

Steps:

Put the salad leaves, cucumber, semi-dried tomatoes and pepper in a large bowl and toss together. Divide the salad between 2 serving plates.
Divide the mozzarella equally between the plates, scatter with pumpkin seeds, and drizzle with balsamic vinegar and oil from the tomatoes.

Nutrition Facts : Calories 361 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 0.7 milligram of sodium

FRESH MOZZARELLA PASTA SALAD

Fresh Mozzarella Pasta Salad image

A take on a traditional Caprese, but modified into a light summer pasta salad that goes great with anything off the grill, or just on its own. When I eat it on its own, I sometimes add about a cup of any chunked, cold sausage (I suggest pepperoni or a lighter summer sausage). Any pasta is fine, but I like the orzo's size.

Provided by Meghan

Categories Salad 100+ Pasta Salad Recipes Italian Pasta Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup uncooked orzo pasta
1 ½ cups cubed fresh mozzarella cheese
2 fresh plum tomatoes, seeded and cut into bite-size pieces
¼ cup chopped fresh basil
1 teaspoon crushed red pepper flakes
salt to taste
1 tablespoon olive oil, or as needed

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. Drain well, and let cool.
Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.

Nutrition Facts : Calories 370 calories, Carbohydrate 42.5 g, Cholesterol 35.4 mg, Fat 14.4 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 7.2 g, Sodium 69 mg, Sugar 3.4 g

MOZZARELLA SALAD

Mozzarella Salad image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

16 pieces bocconcini, bite sized mozzarella balls
1 pint multi colored, yellow or red heirloom cherry tomatoes
4 scallions, whites and greens, thinly sliced on an angle
1/2 cup coarsely chopped parsley leaves
1/2 cup thinly sliced basil, 10 to 12 leaves
2 tablespoons red wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

Halve the mozzarella and tomatoes and combine in bowl with scallions and herbs. Dress salad with vinegar, olive oil and season with salt and pepper, to taste.

GRILLED MOZZARELLA SANDWICHES

Grilled Mozzarella Sandwiches image

Turn grilled cheese into an adult dish with creamy buffalo mozzarella and flecks of fresh thyme.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 9

Ingredients

1 pound fresh buffalo mozzarella, cut into 4 equal pieces about 3-inches by 4-inches
8 1/2-inch thick firm white sandwich bread
2 large eggs
1/2 cup heavy cream
1 teaspoon fresh thyme, leaves
1 teaspoon coarse salt
A grating of nutmeg
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter

Steps:

Place the mozzarella on 4 slices of the bread. Cover with the remaining slices to form sandwiches. Trim the crusts off to make perfect 4-inch squares.
In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and nutmeg. Whisk until well blended.
In a 10 to 12-inch nonstick saute pan, heat 2 tablespoons of olive oil over medium-high heat until smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the pan, and cook until golden brown on the first side, about 2 minutes. Flip over and brown on the other side. Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2 sandwiches. Cut in half, and serve immediately.