5 recipes for fresh and ultra-gourmet salads to enjoy mozzarella on sunny days

Mozzarella finds its place in many everyday recipes, to slide into a gratin, spread on toast, melt on pizzas or sublimate a salad. Needless to say, this Italian pasta filata cheese has everything to make us happy. At the same time creamy, fresh and uneven (not forgetting the slight acidity that awakens the taste buds) the latter exists. cow milk or buffalo milk. If we recognize her mostly from her beautiful white dress and round silhouette, mozzarella can also be served smoked or even in the form of balls or braids. A true symbol of Italian gastronomy, now known and appreciated all over the world. Mozzarella is also the most consumed cheese in the world!

How to choose the right mozzarella?

It is known that in order to prepare good recipes and feast on the plate, you first need good ingredients. And cheese is no exception! Choose a quality product that is adapted to the recipe and, above all, without additives.

To sublimate salads and satisfy the appetite of cheese lovers, we prefer mozzarella di bufala Campana, which will bring more flavor and character to the preparations. It is enough to determine the location in order not to make a mistake “AOP” (or Italian “DOP”) pasta on the packaging. You can also recognize a good mozzarella by sight: it should be bathed in whey and remain soft when cut. Buffalo milk also has many benefits: it is rich in minerals, calcium, fat (but good fat because it is low in cholesterol) and a source of protein. What to prepare delicious full and balanced recipes for the summer.

Buffalo or cow’s milk mozzarella, what’s the difference?

• Buffalo Mozzarella: made from buffalo milk, known for the taste and character of fresh milk. In this category, a distinction is made between mozzarella di bufala and mozzarella di bufala Campana. For the latter, the milk must be collected and processed in southern Italy. Mozzarella di bufala Campana benefits from the PDO (Protected Designation of Origin), which guarantees an authentic, quality and rich tasting product. As mentioned above, it is perfect to taste cold or to garnish salads, for example.
• Mozzarella fior di latte: it is made from cow’s milk, which has a less noticeable taste than buffalo’s milk. Its texture is firmer and often more rubbery. It is therefore ideal for hot preparations and baking, such as gratins, lasagna or croques and panini. But be careful, its quality can be different because it can also be made from milk powder. Not all cheeses are created equal.

Our ideas for gourmet salads to taste mozzarella

Every year in the summer, we are delighted to find our beautifully smelling salads. If mozzarella is enough on its own and pleases us with an endless caprese salad (tomato/mozzarella/olive oil/basil), it can easily be combined with various raw vegetables, meats or legumes. Don’t be afraid to change the flavors and revisit your favorite recipes, like a delicious summer tabbouleh with mozzarella. Why not for sweet/savory fans try accompanying mozzarella with peaches, figs, cantaloupe, or even seasonal fruits like strawberries and raspberries? Freshness guaranteed!

When it comes to seasoning, opt for a drizzle of balsamic vinegar or olive oil. You can also add fresh herbs like basil or mint if you like. It’s the turn of the pepper mill and it’s ready! Avoid salting the mozzarella so that it retains its juice . Put aside dressings and sauces that can permanently mask the taste of products.

Mozzarella, basil, melon and tomato summer salad

Italian artichoke and mozzarella salad

Pasta, peas, mozzarella and corn salad

Pasta salad with pesto and mozzarella

Mozzarella salad with blueberries, raspberries and basil

Also Read:- Mozzarella tomatoes: our tip for an ultra-tasty recipe
– What to do with mozzarella?
–Chicken with pesto and mozzarella: this recipe will be filled with everyday chicken fillet