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Greek salad with mozzarella

Author
Cookinero 21 Mar 2025
9220
Greek salad with mozzarella

Greek salad with mozzarella is one of the varieties of the famous Greek salad, which will serve as an excellent option for a festive table, as well as a light dinner or lunch. The combination of fresh vegetables with light mozzarella cheese, olives, olive oil and herbs will please even the most inveterate critics. Mozzarella began to be used as an alternative because it is much more difficult to buy Feta in Russia. Mozzarella is a popular product among Russians. However, this option has become popular with many and is very often a decoration of festive tables of a large number of people.

How to cook Greek salad with mozzarella

Step 1

Greek salad with mozzarella

Cut the cucumber into random pieces 5-7 mm thick.

Step 2

Greek salad with mozzarella

Cut the bell pepper into large 1 cm cubes.

Step 3

Greek salad with mozzarella

Remove the stems from the tomatoes and cut the tomatoes into even slices 1–1.5 cm in size.

Step 4

Greek salad with mozzarella

Cut the onion into thin rings 2 mm thick.

Step 5

Greek salad with mozzarella

Cut the mozzarella into 2-3 mm slices.

Step 6

Greek salad with mozzarella

In a deep bowl, mix vegetables, mozzarella, olives. Season with olive oil, salt, pepper and spices to taste. Mix well.

Step 7

Greek salad with mozzarella

The Greek salad is ready. Place the salad on portioned plates, garnishing with a leaf of fresh basil.

Greek salad with mozzarella - FAQ About Ingredients, Baking Time and Storage

Yes, you can use feta cheese for a more traditional Greek flavor, or try goat cheese for a tangy twist. Just ensure the cheese is firm enough to hold its shape when mixed.
This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. Note that the vegetables may release water over time.
Yes! This salad is naturally low in carbs. For even fewer carbs, reduce the amount of tomatoes and onions or omit them entirely.
Absolutely! Grilled chicken, shrimp, or chickpeas are great high-protein additions that pair well with the flavors.
Prep the vegetables and cheese separately, then combine them with the dressing just before serving to maintain crispness.
Freezing is not recommended as the vegetables will become limp and watery upon thawing. It's best enjoyed fresh or refrigerated for a short time.
Serve it in a hollowed-out cucumber boat, on toasted pita bread, or alongside grilled meats for a Mediterranean-inspired meal.
Simply double or triple the ingredients, but mix in batches to avoid crushing the veggies. Serve in a large decorative bowl for a stunning presentation.

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