Salad with cherry tomatoes and mozzarella cheese

4 servings
10 min

How do you make a salad with mozzarella cheese and cherry tomatoes? Prepare all the necessary ingredients. Instead of arugula, the recipe can use field salad, iceberg or romano lettuce leaves, and spinach. They all go very well with tomatoes and cheese. Rinse the leaflets under running water and dry with paper wipes. If you don't have cherry tomatoes, you can take regular ones.

Drain the brine from the cheese. I used mini balls of mozzarella cheese in the recipe, if you have a large ball, cut it into small cubes. Wash the bell peppers, dry, cut in half, remove the seeds and stalk, cut into strips. Peel the onions from the husks. For the salad, I'd recommend using shallots or white salad, which taste softer and are perfect for vegetable mixes. Rinse tomatoes, greens and lemon in clean water.

Take a large flat dish or salad bowl and lay out the first layer of arugula, put the next layer on top - bell pepper.

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

Cut cherry tomatoes into halves, leave a few tomatoes whole for beauty. Add the cherries to the rest of the salad components.

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

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

Add finely chopped greens to the salad with tomatoes and mozzarella cheese. Dill, parsley or basil are great. I sometimes add garlic to all ingredients, chopped finely by hand, you can use it as you wish. Enjoy your meal!