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Salad arugula cherry tomatoes mozzarella. Salad with arugula and mozzarella cheese

Salad arugula cherry tomatoes mozzarella. Salad with arugula and mozzarella cheese

Summer is the right time for light, refreshing and low-calorie meals. For a while, we forget about meat salads with mayonnaise, such as "", "", "", etc. Today we are mastering a simple recipe - we are preparing a vitamin salad with arugula, cherry tomatoes and mozzarella.

Ingredients per 2 servings:

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.

How to make a salad with arugula and cherry tomatoes

We extract the mozzarella from the whey. We allow the liquid to drain, after which we cut the snow-white cheese into small cubes.
After removing the stalks, clean and dry cherry tomatoes are divided in half.
We wash the arugula, put it in a colander. When the greens are dry, transfer them to a salad bowl / bowl. We do not regret the greens, in this case it should make up the main volume of our dish! Add cherry halves and white cheese cubes to arugula.
In a separate bowl, prepare a simple dressing: mix balsamic vinegar with oil. Throw in a pinch of freshly ground pepper if desired. You can do without vinegar, filling the dish with only oil or a mixture of oil and lemon juice.
Pour salad with arugula, cherry tomatoes and mozzarella light dressing. Stir gently, season with salt if necessary. Divide the mix of ingredients between bowls and serve immediately.

Salad with arugula, cherry tomatoes and mozzarella is completely ready! Enjoy your meal!

In summer, we all want something light and fresh. It is at this time of the year that most green salads are prepared, which turn out to be vitamin and simply unusually tasty. Today we propose to prepare a salad with arugula and mozzarella, a dish that will be an excellent lunch, dinner and even decoration holiday table. Bright contrasting ingredients, a minimum number of calories and maximum benefits of ingredients make this salad just a godsend. It is also worth considering the quick preparation and the availability of ingredients.

If you are waiting for guests any minute, then the proposed recipes are just what you need. In just a couple of minutes, you can prepare an appetizing and delicious treat. Take advantage of the time when there is an abundance of greenery in the garden and in the bazaars, because it contains an incredible amount of vitamins. Arugula also attracts many with its taste, so piquant, slightly spicy. Any salad with its use is the best addition to barbecue and other meats. We invite you to familiarize yourself with the best recipes salads in the Italian style, which every novice cook can cook.

Classic salad with arugula and mozzarella

According to this recipe, a chic salad with a harmonious taste is obtained from the minimum number of ingredients.

You need to take:

mozzarella - 200 g
arugula - 100 g
cherry tomatoes - 5-7 pcs.
olive oil - 1 table. a spoon
balsamic vinegar - 1 tsp. a spoon

On top of the spicy arugula lay out the cherry tomato halves and pieces of mozzarella. Dress the salad with a mixture of olive oil and balsamic vinegar. In general, this couple is the perfect sauce for any vegetable salad.

Salad with arugula, basil and mozzarella

This salad is somewhat reminiscent of the classic caprese, but has a more piquant and pronounced taste.

Take:

mozzarella - 150 g
arugula - 0.5 bunch.
basil - 0.5 bunch
tomato - 1 pc.
lemon juice - 10 ml
soy sauce - 1 teaspoon
pepper and salt - to taste
olive or walnut oil - 15 ml
red onion - 0.5 pcs.

We cut the tomatoes and cheese into pieces of approximately the same size, cut the onion into thin half rings. We tear greens with our hands and put them in a transparent salad bowl along with other components. To prepare the dressing, combine soy sauce, lemon juice, olive oil, pepper and salt. If you want to achieve the perfect combination of flavors, then feel free to vary the number of components.

Salad with arugula, mozzarella and pesto

The main highlight of this salad is the dressing, tasty, satisfying and fragrant.

Components:

cherry tomatoes - 100 g
mozzarella in brine - 150 g
arugula - 50 g
pine nuts - 70 g
basil - 0.5 bunch
parmesan - 50 g
olive oil - 2 tbsp. spoons
garlic - 3 cloves
water - to taste

In a blender, beat half the nuts, basil, butter, parmesan, garlic, then add water in small portions to taste. Bring the sauce to the desired consistency. We cut the tomatoes into 2-4 parts, parmesan - into strips, leave the arugula whole. Add nuts to salad and drizzle with pesto.

Salad with seafood, mozzarella and arugula

This exquisite seafood salad is a real delicacy. Its taste will be appreciated by any gourmet.

Components:

mussels and squids - 50 g each
mozzarella - about 7 balls
pine nuts - 2 tbsp. spoons
arugula - 1 bunch.
olive oil and soy sauce - 1 tbsp. spoon
Provence herbs - 5 g
cherry tomatoes - 7-10 pcs.

On a minimum amount of olive oil, fry the mussels and squid rings. This will take no more than 2-3 minutes. Cut mozzarella and cherry tomatoes into slices, add seafood and arugula, sprinkle with nuts. Mix oil with soy sauce and Provence herbs, water the salad. If you do not have such a set of spices, then you can add 1-2 pinches of rosemary, basil and marjoram, or other favorite herbs.

Salad with soft cheese, tomatoes and arugula has been prepared in Italy since ancient times. For dressing, various sauces in olive oil were used. Based on three classic ingredients, it is easy to prepare many light, healthy and tasty salads. All three products are very useful and have a low calorie content, which allows them to be used by people who monitor their health and fitness.

Arugula- a domesticated weed that looks like a dandelion. It has long been used in the cuisine of the Mediterranean countries. The taste of salads with arugula is distinguished by a spicy aroma and a special nutty bitterness, which can be emphasized or smoothed out by adding various sauces. Arugula leaves contain potassium, iron and phosphorus, as well as many vitamins.

Cherry tomatoes less high-calorie than ordinary tomatoes, but they are not inferior to them in terms of the content of vitamins and microelements. Dense small tomatoes are very convenient to use for salads. They hold their shape when cut and release little juice.

Mozzarella- soft young Italian cheese. It has a neutral taste and a specific structure. Large balls are bocconcini, smaller ones are chilenji, very small ones are perlini. Brine balls cannot be heated, so hard varieties in balls and pigtails are used for baking. Mozzarella goes great with fresh herbs and vegetables. Especially rich in B vitamins, phosphorus and calcium. Contains a lot of protein and very little carbohydrates and fat.

Our article presents light and quick salads which are sure to please any gourmet.

Italian salad

Compound:

300 g cherry (12-13 pieces);
50 g of arugula leaves;
300 g of Mozzarella cheese in brine;
40 g Parmesan cheese.

Ingredients of Pesto Sauce:

Rinse the arugula, basil and cherry tomatoes thoroughly. Remove excess moisture with a paper towel.

Cut tomatoes and mozzarella in half. If mozzarella bocconcini is used, then cut into pieces that are slightly less than half a cherry.

All prepared components are placed in a salad bowl and mixed.

To prepare the sauce, you need to grate the parmesan on a grater, leaving a part for sprinkling the salad. Tear or cut the basil greens into pieces and place in a blender. Add parmesan, mashed pine nuts and a clove of garlic. Mix everything, adding oil with lemon juice until the desired consistency is obtained. The sauce is not brought to a pasty state. Drizzle with sauce, shake gently a few times and sprinkle with grated parmesan.

Replace the pesto sauce with a dressing consisting of one tablespoon of oil with the addition of lemon juice and grapefruit. Sprinkle the dish with pine nuts. Calories will decrease, the taste will change slightly, but will not deteriorate.

With arugula, quail eggs and tomatoes

Classic salad with quail eggs and cherry tomatoes will only benefit from the unique aroma of arugula.

Walkthrough:

With tuna and quail eggs

The recipe for a salad with cherry tomatoes, quail eggs and tuna can be varied if you use different dressings.

Refueling No. 1:

yogurt without sugar and additives - 100-120g;
juice of half a lemon;
one garlic clove;
black pepper and salt.

Refueling No. 2:

one spoonful of granular mustard;
a teaspoon of lemon juice;
one and a half tablespoons of olive oil.

Compound:

Wash and dry vegetables and lettuce. Cut lettuce into narrow strips. Cut arugula leaves into pieces. Cut the tomatoes and eggs into halves, and the onion and cucumber into half rings.

Mix all the ingredients, including small mozzarella and canned tuna, season the salad to taste.

If you remove onions from the recipe, and add shrimp instead of tuna, then the taste of the dish will turn out to be completely different. Shrimp salad is best served with dressing number 2.

Shrimp, mozzarella, arugula and cherry very easy to make simple salad. All you have to do is cut, mix and season.

The recipe for a salad with avocado and quail eggs differs little from the recipe for a salad with tuna. Just add avocado instead of onion. The taste of the salad will open up a new facet.

Salads with arugula and quail eggs have a different flavor than salads with just lettuce or romaine. Diversify the menu if you wish. this option is easy to change.

original ideas

With cherry and pineapple

Wash arugula and cherry tomatoes. Separate about three-quarters of the tomatoes and bake them in the oven at 200 degrees. Cool down. Cut the rest of the tomatoes into pieces, mix with sugar, oil, vinegar and add to the baked tomatoes. Salt, add a little ground pepper and mix again.

Arugula leaves are placed in a deep dish. A tomato mixture and a layer of chopped pineapples are placed on it, forming a slide. Cut the cheese into thin slices and lay on top of the slide.

With mango and tomatoes

Wash all vegetables, fruits and berries.

Remove the pit and skin from the mango fruit. Cut the pulp into cubes. Cherry cut into two halves. Mix together tomato and mango halves. Salt and pepper. Mozzarella cut into cubes and strawberries - slices.

Rinse parsley and arugula leaves, dry and tear into pieces. Combine all ingredients and mix. Sprinkle seeds on top and drizzle with oil. Garnish with mint leaves and berries.

New culinary experiences and bon appetit!

Attention, only TODAY!

A salad recipe with arugula, cherry tomatoes and mozzarella is an Italian gift for all cooks. It is prepared in many countries, while the name may be different, but the essence will always remain the same - leafy arugula salad, torn by hand, mixed with cherry tomatoes and mozzarella slices.

Italian salad

Everything about this salad is great. In addition, it is easy to supplement it with various sauces, for example, shading the insipid taste of delicate mozzarella with an oil and vinegar dressing. And if you add chopped chili peppers to it, then the salad will acquire an unusual taste.

Number of products:

20 g of balsamic vinegar + 20 g of wine vinegar + 2 cloves of garlic;
250 g mozzarella in brine;
20 pieces of cherry;
a handful of pine nuts;
40 ml of high-quality olive oil;
package (100 g) arugula;
1 chili pepper (dry);
wheat crackers - at your discretion;
1 pinch of fine sea salt.

Total cooking time: 30 min. Per 100 g: 250 kcal.

How to make a salad with arugula, cherry tomatoes and mozzarella:

Preheat the oven. Cut the bread into medium-sized cubes, mix with nuts, spread on a baking sheet and put in the oven for 10 minutes;
Cut the tomatoes into halves. Coarsely chop the garlic cloves and chop the pepper. Add garlic, chili to the tomatoes, pour wine vinegar and 40 ml of oil, leave to marinate for a few minutes;
Tear the lettuce leaves with your hands, then arrange them on a large plate, drizzle with 20 g of olive oil and half of the balsamic vinegar;
Tear the mozzarella with your hands, place on lettuce leaves, season again with oil and balsamic vinegar;
Put the tomatoes on top, sprinkle with crackers, nuts and serve.

Brazilian salad with sundried tomatoes and mozzarella cheese

There is simple recipes, which are cooked all over the world and they turn out great for everyone. This salad requires mozzarella. good quality, sun-dried tomatoes and arugula.

40 ml white balsamic vinegar;
a ball (100 g) of mozzarella in brine;
8-10 pieces of sun-dried cherry tomatoes;
100 g arugula.

Cooking time will be: 20 min. Calorie content per 100 g: 260 kcal.

Cooking:

Chop mozzarella into slices;
Cut sun-dried tomatoes into strips;
In a salad bowl, mix sun-dried tomatoes, mozzarella slices, arugula leaves;
Serve topped with white vinegar.

Russian version of the salad from Yulia Vysotskaya

Quantity of required products:

1 st. l. wine vinegar;
2 red tomatoes;
2 red bell peppers;
150 g yellow cherry tomatoes;
100 g mozzarella in own brine;
a handful of arugula leaves;
120 ml of olive oil;
basil (leaves only) - a handful.

You will need to prepare: 25 min. Serving of the dish contains: 255 kcal.

Cooking method:

Preheat the oven to 150ºC in advance. Place the cherry tomatoes on a baking sheet, drizzle with oil, season to taste and let sit for 15 minutes. into the oven;
Next, you'll need a grill pan. Put sweet pepper in it for 5 minutes to fry. Then put the vegetable in a clean plastic bag for a few minutes. This simple procedure will help you easily remove the peel from the vegetable;
Remove the seeds from the pepper, coarsely chop the pulp. Cut large tomatoes into thin slices, mozzarella slices. From the tomatoes, cut out the middle part with the seeds;
Prepare the dressing: combine the oil with wine vinegar, salt, pepper, basil leaves;
Arrange the salad on a flat plate in the following order: bell peppers, then tomato slices, mozzarella slices, baked cherry tomatoes, pour dressing, sprinkle with torn arugula leaves.

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Salad "Festive"

If you want to cook a festive salad, then this recipe is exactly what you need. And note that there are no special secrets, if only one: so that the salad does not look like a traditional version, you need to add avocado to it.

You will need:

1 avocado (preferably large)
juice squeezed from 1 lemon;
120 g leaf lettuce (whatever you like);
5 sprigs of arugula;
mozzarella cheese - 120 g small balls;
80 ml olive oil;
add at your discretion - salt, pepper.

Cooking Required: 20 min. Calorie content of 1 serving will be: 240 kcal.

How to cook:

Wash the cherry, dry it on a paper towel. Cut each tomato in half;
Wash the avocado, peel and remove the pit. Chop the pulp into slices, then put them in a bowl, season with lemon juice;
Rinse lettuce leaves and arugula with cool water, dry and tear;
Throw the balls of cheese on a sieve so that all the liquid is glassed;
Put all the prepared ingredients in a large salad bowl, mix;
Beat refined butter with the remaining juice, season with fine salt, black pepper;
Pour the prepared dressing over the salad, after 5 minutes. you can put it on the table.

light salad

Everyone knows about the benefits of arugula and tomatoes - they are rich in vitamins and trace elements. And mozzarella is also useful if it is from natural milk. It is no coincidence that in the homeland of this salad, all women remain slim, although they eat it almost every day.

Quantity of required products:

150 g sweet cherry tomatoes;
100 g leaf lettuce (arugula);
100 g small balls of mozzarella cheese;
5 g of white peppercorns;
add balsamic vinegar - at your discretion.

For refueling you will need:

olive oil - 100 grams;
fresh basil leaves - a handful;
shallow sea salt- added to taste;
ground pepper - 1 g.

You will need to prepare: 30 min. In a light salad: 210 kcal per 100 g.

How to prepare such a salad with arugula, cherry tomatoes and mozzarella:

Have you ever tried to bite off a piece of milk? Do not rush to say that it is simply impossible. The moment we bite into a mozzarella, that's exactly what happens, the Italians assure us. And to buy such cheese, read our tips:

High-quality mozzarella is always snow-white. A yellow tint indicates that the cheese is either spoiled, or a low-quality dairy product was used in the process of its preparation;
At good cheese the taste is neutral, if it is a little sour, then the product is not the first freshness. And even more so mozzarella should not have a bitter taste;
According to the structure, mozzarella should be elastic, if it is too soft, falls apart and looks like cottage cheese, then the storage rules have been violated;
Some liquid comes out when cutting. white color, but there should be no holes and air bubbles on the cut;
Cheese can be of different shapes and sizes. For salads, mozzarella in a briquette and in brine is excellent;
It doesn't matter what package the product will be in, in a transparent bag or a plastic box. If it is damaged, then it is not worth buying at all;
After opening the package, the brine does not need to be poured out. If you do not use up all the cheese, then the remaining part without brine will quickly turn sour and dry;
The insipid tenderness of mozzarella cheese connects all the various products in the salad, so do not add a lot of salt.

In Italy, lettuce salad with arugula, cherry tomatoes and mozzarella is prepared in family cafes, and everyone has their own recipe. In any of them there is a pleasant bitterness of arugula leaf lettuce, the sweetness of tomatoes and the insipid tenderness of mozzarella. But the main focus is still in the gas station. The most suitable option is Italian, when ready meal season with salt, pepper, drizzle with balsamic vinegar and add a little olive oil.