Three Simple Summer Recipes with Mozzarella

Mozzarella di Bufala Campana is a true institution of the summer table. Among the most beloved specialties of Campania, it is a perfect, versatile, and nutritionally complete single dish, traditionally paired with seasonal vegetables, especially fresh tomatoes, for a chef-approved appetizer.
In hot weather, the best recipe must be quick: no long cooking times or complex, hard-to-digest dishes, because in high temperatures, an already strained body struggles to manage digestion.
It's better to have light, minimally processed dishes that can replenish energy without being heavy, perhaps colorful to indulge the desire for joy and lightheartedness. The formula is for a light meal, for both lunch and dinner, but still delicious and flavorful.
So here are three cold recipes we recommend as an alternative to your usual first course or a boring main course.

Mediterranean Pasta Salad with Mozzarella

Among summer recipes with mozzarella, the most complete is certainly Mediterranean pasta salad. A cold dish, easy to prepare, also convenient for travel needs, to take to the beach or for your picnic table.

Preparation time: 10 minutes 

Difficulty: easy

Servings: 4

INGREDIENTS

• Pasta 30 gr
• Cherry tomatoes 250 g
• Buffalo mozzarella 200 g
• Fresh basil 25 leaves
• Pitted green olives 40 g
• Tuna in oil 200 g
• Extra virgin olive oil, salt and pepper to taste

How to prepare Mediterranean Pasta Salad

1. Boil water for the pasta, choosing a preferred shape, and in the meantime, wash the cherry tomatoes. 
2. After setting aside all the ingredients and cutting them into small pieces, combine them in a bowl and season them to allow the flavors to meld. Add the mozzarella last; by then, cut into cubes, it will release its milk.
3. As soon as the pasta is ready, drain it and quickly rinse it under cold water to cool it down. Then add all the ingredients to a larger bowl. Mix and refrigerate for about half an hour, but if you're in a hurry, you can serve it immediately.

How to store Mediterranean pasta salad and for how long

If stored in an airtight container, this dish can be kept in the fridge for up to a couple of days.

Stuffed Mozzarella Balls

A decorative appetizer for an impressive table? Stuffed mozzarella balls: a very simple recipe to prepare, ideal for summer lunches, to be served as a side dish or as a single dish accompanied by croutons. Beautiful and delicious, they can be filled in different ways to tell the story of Mediterranean cuisine. As a star of the Campanian table, it's best to choose buffalo mozzarella bocconcini for this dish. Alternatively, a half-kilo size can be used, equally impressive but harder to divide without affecting the visual effect.

Preparation time: 10 minutes 

Difficulty: easy

Servings: 6

INGREDIENTS

• Mozzarella balls 6
• Datterino tomatoes 120g 
• Salt to taste
• Olive oil to taste
• Capers to taste
• Oregano

How to prepare Stuffed Mozzarella Balls

1. To prepare this dish, simply cut the mozzarella in half and hollow it out, being careful to remove excess liquid and pulp.
2. Cut the tomatoes into small pieces and season them with oil, salt, capers, and oregano. 
3. Alternatively, you can consider stuffing the bocconcini with broccoli and anchovies or with baked eggplant slices, seasoned with sauce and parmesan. Arrange them in a flower shape on a plate or serve them on a long tray with alternating flavors.

How to store Stuffed Mozzarella Balls

As a fresh product, without preservatives, made from milk, it should be stored in the fridge, covered with cling film, for a maximum of one day.

Mozzarella and Seasonal Vegetable Skewers

Italy is a triumph of biodiversity that, in every season, translates into a variety of vegetables to be prepared in many different ways. A fun idea, even for children, is to alternate eggplants, zucchini, and bell peppers with small buffalo mozzarella balls, known as ciliegine. Let's see how to make them.

Preparation time: 10 minutes 

Difficulty: easy

Servings: 6

INGREDIENTS

• Ciliegine mozzarella 250 gr
• Cherry tomatoes 100 gr
• Eggplants 100 gr
• Zucchini 100 gr
• Bell peppers 100 gr
• Large garlic cloves 2
• Breadcrumbs 100 gr
• Grated Parmesan cheese 100 gr
• Basil leaves to taste
• Oregano to taste

How to prepare Mozzarella skewers

1. Slice the eggplants and zucchini lengthwise, leaving them the right size to roll up and about one centimeter thick. 
2. Clean the bell peppers by removing the core and seeds, then slice them into strips. 
3. Place them in a baking dish on a bed of extra virgin olive oil and toss them in breadcrumbs. 
4. Season with chopped garlic and oregano, and sprinkle with grated Parmesan cheese. 
5. Salt and bake for half an hour until you see the typical golden-brown color.
6. Once cooked, assemble the skewers by alternating the rolled vegetables with the mozzarella balls and basil leaves.
7. Serve at room temperature.