Salad with mozzarella cheese and cherry tomatoes

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for making a salad with mozzarella cheese and cherry tomatoes. Instead of arugula in the recipe, you can use field lettuce, iceberg or romano lettuce leaves, as well as spinach. They all go very well with tomatoes and cheese. Rinse the leaves under running water and dry them with paper napkins.

2. Step 2:

   

   Drain the brine from the cheese. The recipe used mini balls of mozzarella cheese, if you have a large ball, cut it into small cubes. Cut the bell pepper in half, remove the seeds and stalk, peel the onion. Which is the best bow to use? For a salad, I would recommend using shallots or white salad, they taste softer and are ideal for vegetable mixes. Rinse tomatoes, herbs and lemon in clean water.

3. Step 3:

   

   Take a large flat dish or salad bowl and put the first layer of arugula on top, make a layer with Bulgarian pepper, cut into small strips beforehand.

4. Step 4:

   

   Cut the onion in half and each half with feathers. You can cut the onion into thin rings or half rings, as you prefer, add to the salad.

6. Step 5:

   

   Cut cherry tomatoes into halves, leave a few tomatoes intact for beauty. Add cherry to the rest of the ingredients.

7. Step 6:

   

   The finishing touches are left, send the mozzarella to the salad bowl. If you have mini balls of cheese, then a few pieces can be cut in halves in the same way as cherry tomatoes.

8. Step 7:

   

   Salt the salad to taste, sprinkle with ground pepper if desired. I usually use allspice and red sweet pepper. Pour olive oil on top and add the juice of a freshly squeezed lemon if desired (you can use lime instead of lemon).

9. Step 8:

   

   Add finely chopped greens to the salad. Dill, parsley or basil are perfect. I sometimes add garlic chopped finely by hand to all the ingredients, you can also use it if you wish.