A Versatile Delight – Two Ways to Use Mozzarella Cheese

Hello All!

I’m sorry that I have not been on top of posting recipes lately. These last two weeks have been somewhat hectic! Despite all of the chaos, I still have a wonderful set of ideas for you today regarding Mozzarella cheese!

Mozzarella cheese is a soft, hearty cheese that is very spongy and soft. It usually comes in a water-salt solution bath in order to keep it from drying out. I like to go to Trader Joe’s and get it in either the form of small balls, or larger blocks (for slicing).

Today,  I will share with you a great recipe for Corn, Asparagus, and Basil Salad that I found at whatsgabycooking.com. This salad is amazingly delicious, and comprises all of my favorites: delicious vegetables, satisfying Mozzarella cheese, and decadent basil. It’s a deliciously light salad, good for vegetarians and omnivores alike, and lasts really well over the week if you make it ahead of time. I apologize that I don’t have good photos, as I made it at home last weekend!

If you’re going to make this salad somewhere you don’t have a grill, here are a few pointers:

  • consider using a can of corn, and lightly “cooking” it in a skillet to give it a “grilled” feeling. Do not overcook or burn it, however! I recommend 2-3 minutes at most on medium-high heat
  • This recipe is meant for several portions. If you are cooking for just yourself, consider cutting the ingredients in half

Trust me, it is definitely worth making!


My other mozzarella adventure was to make my own caprese salad! This salad is also delicious, and great as a snack or appetizer or for sharing with friends!


  • cherry tomatoes
  • Mozzarella balls
  • basil (4-5 medium leaves)
  • salt, pepper
  • 2 tbspn olive oil
  • 1 clove garlic (optional)
  • 2 tbspn balsamic vinegar (optional)

To make your caprese salad, cut the cherry tomatoes in half (short-ways), and place in a bowl. Cut your mozzarella balls in half and add to the bowl. Wash your basil leaves, and set them on your cutting board. Taking each basil leaf, fold it in half, and then half again, then cut into “shreds” or long, skinny pieces. This will help to spread the basil flavor throughout the salad. Add the basil to the bowl.

Once you have these ingredients, add salt, pepper, and a drizzle of olive oil for taste. I have purposely left out the amount of each ingredient because it allows you to add each ingredient based upon your preferences. For example, I LOVE cheese, so there is a disproportionate ammount of Mozzarella in mine. I can’t help it, I’m pretty sure it’s genetic. Additionally, garlic is optional because it adds a very different feeling to the salad. Raw garlic has a strong kick to it, and if you like garlic (like me), it will add a lot of tang to the salad. If you just want the salad to remain light, and not turn into a bruschetta-esque agglomeration, leave it out. The same goes for balsamic vinegar. But why not be adventurous, right? 🙂

I really love these salads, and encourage those of you who live in college apartments (like me), and want more green in their diets, to try these out!

Bom Apetite!


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