Salad with mozzarella, arugula and cherry tomatoes

Classic Italian cuisine on your table. This salad represents the very essence of Italy. Slightly sweet cherry tomatoes, colorful fresh herbs and mozzarella balls under a tart-sweet golden dressing. The red, white and green flag of Italy under the scorching southern sun. If desired, you can add 1 tsp to the dressing. balsamic vinegar or additionally pour the prepared balsamic sauce over the salad, and also add freshly squeezed lemon juice.

Main
Recipe groups
Salad with mozzarella, arugula and cherry tomatoes

Ingredients and how to cook

ingredients for 3 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	181 kcal
Belkov:	10 g
Zhirov:	10 g
Carbohydrates:	7 g
Used:	37 / 37 / 26
N 43 / C 0 / B 57

Production time: 30 min

Step-by-step production

Step 1:

Prepare the ingredients. To make a salad with mozzarella, arugula and cherry tomatoes, we will need: cherry tomatoes, mozzarella for salad balls, regular hard cheese (preferably Parmesan), fresh arugula and you can take some other salad mix, dark ground pepper and salt.

Step 2:

Wash the arugula, place in a sieve and dry thoroughly. I added a little bit of Tuscan salad consistency to the arugula.

Step 3:

Wash the cherry tomatoes, dry them and cut them in half.

Step 4:

Remove the mozzarella from the brine and shake off the remaining water. If the mozzarella balls are large, it is better to cut them into halves or quarters. Small balls can be thrown whole.

Step 5:

Refueling. To make the dressing we need: olive oil and watery honey.

Step 6:

Mix honey with olive oil and whisk thoroughly until smooth.

Step 7:

Place arugula on a serving plate.

Step 8:

Place cherry tomato halves and mozzarella balls on top. Drizzle honey-olive dressing over salad. Salt and sprinkle with freshly ground pepper.

Step 9:

Add a few more arugula sprigs on top. Sprinkle the salad with grated cheese. Bon appetit!

It is better to take the mozzarella specifically that is in brine, but you can also exchange it for the one that is created for pizza and other baked goods. It will need to be cut into small cubes or grated on a large grater.

Salad with arugula, cherry tomatoes and mozzarella

p, blockquote 1,0,1,0,0 –>

Summer is the right time for light, refreshing and low-calorie dishes. For a while we forget about meat salads with mayonnaise, such as “Olivier”, “Obzhorka”, “Men’s whim”, etc. Now we are mastering an ordinary recipe - preparing a vitamin salad with arugula, cherry tomatoes and mozzarella.

p, blockquote 2,0,0,0,0 –>

So, let’s get in shape for the beach season and enjoy a vegetable dish. Don't hesitate - it will be very tasty! And we also advise all lovers of healthy eating to prepare arugula salad with shrimp.

p, blockquote 3,1,0,0,0 –>

Ingredients for 2 servings:

p, blockquote 4,0,0,0,0 –>

arugula - 1 bunch (about 70 g);
cherry tomatoes - 7-8 pcs.;
mozzarella cheese - 100 g;
olive oil - 2 tbsp. spoons;
balsamic vinegar - ½ tbsp. spoons.

Salad with arugula, cherry tomatoes and mozzarella recipe

How to make a salad with arugula and cherry tomatoes

p, blockquote 5,0,0,1,0 –>

p, blockquote 6,0,0,0,0 –>

We extract the mozzarella from the whey. Let the water drain, then cut the white cheese into small cubes.
After removing the stalks, divide the clean and dry cherry tomatoes in half.
Wash the arugula and place in a colander. When the greens are dry, transfer them to a salad bowl/bowl. We don’t skimp on greenery, in this case it must be the main size of our dish! Add cherry halves and white cheese cubes to the arugula.
In a separate bowl, prepare a simple dressing: mix balsamic vinegar with oil. If desired, add a pinch of freshly ground pepper. It is possible to do without vinegar, seasoning the dish only with oil or a mixture of oil and lemon juice.
Toss the salad with arugula, cherry tomatoes and mozzarella with a light dressing. Mix thoroughly and season with salt as needed. Distribute the mixture of ingredients among plates and serve immediately.

Recipe: Salad with arugula, mozzarella and pine nuts - a wonderful and necessary salad.

This salad is from Italian cuisine.
It’s somewhat similar to a salad of young mozzarella with tomatoes and basil. This salad is delicious, light, but nutritious. The main thing is to take the right products. It will appeal to those who care about their diet and figure.
But this catchy salad is also suitable for a formal table. It is prepared very simply and quickly.

I love arugula in this salad, but now for this salad I took a mix of arugula, chard and corn. The herbs are very healthy and the salad comes out brighter.

No need to wash or cut, just put in a bowl. If you come across large leaves, tear them off with your hands.

Remove young mozzarella from brine.

Cut into large slices and then into half-slices.
TIP: For salads, you should not finely chop the food, as the food, especially vegetables, give off juice and the salad loses its appearance.

Add to salad mix.

Then cut the tomatoes into large half-slices.

Simply remove the pine nuts from the bag.

It is very important to add the necessary spices. I use dried oregano and basil.

I don't make salad dressing separately. I usually add everything according to taste and by eye, and I’m not mistaken. I always pour olive oil and balmic vinegar on top.

You can mix the ingredients separately.
These are basil, oregano, salt, pepper, olive oil and balsamic vinegar. Drizzle dressing over salad. All is ready.
Serving the salad is great in an iron bowl. In the one where everything was added. Bon appetit!

Salad with arugula and pine nuts

On the eve of the holidays, almost all housewives begin to think about what salads to prepare for the holiday table. With all this, almost everyone is worried not only about the taste of the cool snack, but about the speed of its production. Vitamin salad with arugula has all the necessary properties, which is also very necessary, tasty and takes almost 10 minutes to prepare. It is worth noting that this salad with arugula and pine nuts has a beautiful appearance that can decorate any table.

About the dish

This cool appetizer with arugula, pine nuts, mozzarella and cherry tomatoes is a true representative of Italian cuisine. Despite its simplicity, it is very filling and quite high in calories. This is justified by the fact that the recipe uses olive oil, pine nuts and cheese.

In fact, this combination of ingredients matches one of the recipes for Italian pesto sauce. But in this version of the cool appetizer, its presence is not required, because the recipe is very light and comes down to preparing only a watery dressing based on olive oil, lemon juice and mustard.

Making Tips

When making a salad with arugula, the main task is to introduce only new ingredients, because not only the appearance of the cool appetizer, but also the taste depends on their condition. Arugula must be very fresh, not limp and without any traces of dryness. Tomatoes also need to be taken as fresh as possible so that they are elastic and without damage. Otherwise, they will release juice, which will spoil the whole taste.

It is better to eat small shrimps, because they are added to the salad whole. They are previously boiled in salted water and cleaned.

Cutting arugula is no better. If the greens are very large, you can tear them with your hands - this will release more juice and flavor.

During cutting, the ingredients should be laid out alternately, and then mix everything well. The dressing must be poured just before serving. When serving, stir the salad with arugula, cherry tomatoes, mozzarella and pine nuts so that the sauce does not drain to the bottom.

Salad with arugula and pine nuts is very simple and can be prepared according to the following recipe.