Strawberry Mozzarella Salad combines juicy seasonal berries and mini mozzarella balls lightly marinated in the mix of fresh aromatic herbs, balsamic vinegar, honey, and olive oil. That’s a perfect summer salad!Jump to Recipe
Lilac Season Is Over, But What’s Next?
Hello everyone – I hope you are doing well! We are doing quite fine, thanks for asking. After almost the entire week of unbearably hot and humid weather, we’ve got lots of rain and fresh days and nights. That’s nice (Even though it’s already a bit too much of the rain). On the other hand, Daisy doesn’t like that. Indeed, she’s pissed. But that’s good for her, too – she has not had as much sleep as she’s been having this weekend.
Also, we are going to the lavender farm to pick up some bouquet. That means I must be making some lavender creations! And please don’t forget to make this Rose Petal Jam and Rose Syrup as it’s the season. Why? Because when I start sharing rose-infused ideas, you will probably want to have some on your hands!
In the meantime, between the lilac and rose infused recipes, I want to squeeze a few salads. If you follow this blog for a while, you should know my love for a good salad, often fancy. However, I think this summer you will see mostly simple ideas and flavour combinations which is actually a good thing too.
Strawberry Mozzarella Salad
There’s nothing sophisticated in this Strawberry Mozzarella Salad. Indeed, it features very simple ingredients. Nothing like a lavender dressing or anything suspicious haha.
Mozzarella is a little bit strange cheese, don’t you think so? While it’s great on a pizza or baked pasta, mostly thanks to its beautiful stretchy and melty abilities, it can be easily bland and boring in many dishes like salads. So, it’s important to use as many flavours as possible. Here, for instance, I quickly marinated the mozzarella in the combination of balsamic, olive oil, honey, lemon juice, and fresh herbs such as mint and basic. Thyme, oregano, and rosemary would be also good choices. Definitely, you should go with good quality, aromatic ingredients for the best result. While one hour might not be enough to infuse the mozzarella, it certainly much more flavourful!
As for the strawberries, you can use whatever seasonal fruit or berries you have. Some great substitutions would make raspberries, blackberries, cherries, peaches, nectarines, and plums. Also, you can add a little of prosciutto, if you wish. That’s such an easy, refreshing, and delicious salad!
I hope you like this Strawberry Mozzarella Salad, and you will give it a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Strawberry Mozzarella SaladCourse: Salads, Appetizers
Strawberry Mozzarella Salad combines juicy seasonal berries and mini mozzarella balls lightly marinated in the mix of fresh aromatic herbs, balsamic vinegar, and olive oil. That’s a perfect summer salad!
- Marinated Mozzarella:
1/2 to 2/3 cup mini mozzarella balls, well drained
2 tbsp. extra virgin olive oil
2 tbsp. good balsamic vinegar
1/2 tsp. honey
few drops of lemon juice
a good pinch of salt
2-3 tbsp. of mixed herbs, chopped
~2 cups of green leaves of your choice
~ 1 cup of strawberries, sliced
1/4 cup raspberries
- Marinated Mozzarella:
- Place all ingredients, except the mozzarella, in the container, and whisk 30 seconds to combine. Add the mozzarella and mix to coat. Cover with the lid and let marinate in the refrigerator for about 1 hour, shaking the container every 15-20 minutes to better coat the mozzarella balls.
- Strawberry Mozzarella Salad:
- In the bowl combine the greens and berries. Add in mostly drained mozzarella and if desired, drizzle with a bit of the marinade as the dressing. Enjoy!
- I used the combination of basil and mint; other good choices include oregano, thyme, and rosemary. If using rosemary, take less, about 1 tbsp. of it as it could be more overwhelming.
- You can use infused balsamic vinegars. I used fig-infused for this recipe.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.