Salad with mozzarella, arugula and cherry tomatoes

Classic 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 tart-sweet golden dressing. The red-white-green flag of Italy under the scorching southern sun. If desired, you can add 1 tsp of balsamic vinegar to the dressing or additionally pour the salad with ready-made balsamic sauce, as well as add freshly squeezed lemon juice.

Maria

Recipe author

Salad with mozzarella, arugula and cherry tomatoes

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Composition / ingredients

Servings:

Cherry tomatoes

150

Mozzarella (in the form of balls)

100

Arugula

Hard cheese

Ground black pepper

to taste

Salt

to taste

Refueling:

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

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare the ingredients. To prepare a salad with mozzarella, arugula and cherry tomatoes, we will need: cherry tomatoes, mozzarella for salads in balls, ordinary hard cheese (parmesan is better), fresh arugula and you can take some more salad mix, ground black pepper and salt.
Step 2:
Rinse the arugula, put it on a sieve and dry thoroughly. I added some Tuscan salad mix to the arugula.
Step 3:
Wash cherry tomatoes, dry and cut in half.
Step 4:
Remove the mozzarella from the brine and shake off the remaining liquid. If the mozzarella balls are large, it is better to cut them into halves or quarters. Small balls can be left intact.
Step 5:
Refueling. To prepare the dressing, we will need: olive oil and liquid honey.
Step 6:
Mix honey with olive oil and beat thoroughly until smooth.
Step 7:
Put arugula on a serving plate.
Step 8:
Spread the cherry tomato halves and mozzarella balls on top. Sprinkle the salad with honey-olive dressing. Add salt and sprinkle with freshly ground pepper.
Step 9:
Add a few more arugula twigs on top. Sprinkle the salad with grated cheese. Bon appetit!

It is better to take the mozzarella that is in the brine, but you can also replace it with the one that is intended for pizza and other pastries. It will need to be cut into small cubes or grated on a coarse grater.

Pepper is also better to use freshly ground, straight from the mill - with it, the salad will turn out more fragrant and acquire light spicy notes.

Different cheeses are suitable for different wines. For example, a semi-dry white wine with a mild fresh taste and a slight sourness from Lombardy or Veneto will suit a cheese plate made of mozzarella, as well as salads containing this type of cheese. For example, Lugana San Benedetto. And the more seasoned it is, the better.