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Salad with mozzarella, arugula and cherry tomatoes

Salad with Mozzarella, Arugula, and Cherry Tomatoes

A classic of Italian cuisine on your table. This salad is the very essence of Italy. Slightly sweet cherry tomatoes, bright fresh greens, and mozzarella balls under a tangy-sweet golden dressing — the red-white-green flag of Italy under the scorching southern sun. If you like, you can add 1 tsp of balsamic vinegar to the dressing, or drizzle the salad with ready-made balsamic glaze, and add freshly squeezed lemon juice as well.

Maria

Recipe author

Salad with mozzarella, arugula and cherry tomatoes

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Composition / ingredients

Servings:

Cherry tomatoes

150

Mozzarella (balls)

100

Arugula

Hard cheese

Ground black pepper

Salt

Olive oil

Honey

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 9 g

Fats 38 % 12 g

Carbohydrates 34 % 11 g

188 kcal

GI: 18 / 0 / 82

Cooking method

Cooking time: 30 min

Step 1:

Get the ingredients ready. To make this salad with mozzarella, arugula, and cherry tomatoes, you'll need: cherry tomatoes, mozzarella balls for salad, regular hard cheese (parmesan is best), fresh arugula (and you can add another salad mix), ground black pepper, and salt.
Step 2:

Rinse the arugula, drain it in a sieve, and dry it thoroughly. I added a little Tuscan salad mix to the arugula.
Step 3:

Wash the cherry tomatoes, dry them, and cut them in half.
Step 4:

Take the mozzarella out of the brine and shake off the excess liquid. If the mozzarella balls are large, it's better to cut them into halves or quarters. Small balls can be left whole.
Step 5:

The dressing. To make it, you'll need: olive oil and runny honey.
Step 6:

Mix the honey with the olive oil and whisk thoroughly until smooth.
Step 7:

Arrange the arugula on a serving plate.
Step 8:

Arrange the cherry tomato halves and mozzarella balls on top. Drizzle the salad with the honey-olive dressing. Season with salt and sprinkle with freshly ground pepper.
Step 9:

Add a few more arugula leaves on top. Sprinkle the salad with grated cheese. Enjoy!

It's best to use mozzarella packed in brine, but you can also substitute the kind meant for pizza and other baking — you'll just need to cut it into small cubes or grate it on a coarse grater. It's also better to use freshly ground pepper, straight from the mill — it makes the salad more aromatic and gives it light, spicy notes. Different cheeses pair with different wines. For example, a semi-dry white wine with a mild, fresh taste and a slight tartness from Lombardy or the Veneto goes well with a mozzarella cheese plate, as well as salads containing this type of cheese — Lugana San Benedetto, for instance. And the more aged it is, the better.