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4 Easy Salads with Low Moisture Buffalo Mozzarella Cheese

Updated: Jul 8, 2021

Buffalo Mozzarella Cheese salad

Reboot your days with these salads that are delicious and nutritious. No matter which one you prefer and select, make sure to always use low moisture Buffalo Mozzarella cheese in it to boost all the flavors. These recipes are perfect for serving as side dishes or enjoy them as full meals on their own.

1. Mango tartare with Buffalo Mozzarella Cheese and Pine Nuts

Mango tartare, Buffalo Mozzarella cheese, Pine Nuts

If you want to impress a guest with a delicious dish, then this fruity mango tartare with buffalo mozzarella cheese and pine nuts is for you.

Time: 10 mins

For: 4 people


For the mango mozzarella tartare

2 avocados

3 tbsp lemon juice

300 g Annabella Buffalo Mozzarella

1 mango

4 leaves romaine lettuce

3 tbsp pine nuts

1 red chili pepper

For the dressing

3 tbsp orange juice

1 tsp agave syrup

1 tbsp cold-pressed flaxseed oil

1 dash salt

1 dash white pepper

For garnishing

3 ½ oz mung beans, mature seeds, sprouted, raw


For the dressing

  1. Mix the agave syrup, the orange juice, and the oil, season with salt and white pepper.

For the mango mozzarella tartare

  1. Cut the avocados in half, remove the core, and the flesh from the skin.

  2. Cut the avocados into small cubes, then mix with 2 tablespoons lemon juice.

  3. Peel the mango and cut it into small cubes. Mix with 1 tablespoon lemon juice.

  4. Cut the Annabella Buffalo Mozzarella cheese.

  5. Chop the lettuce leaves. Toast the pine nuts in a hot pan until golden brown, remove, and let cool.

Tip: You can replace the romaine lettuce with any kind of lettuce that’s in season, for example, radicchio.

  1. Cut the chili peppers into thin rings, and remove the seeds.

  2. Toss all of the ingredients with half of the dressing to make a salad. Place one ring mold (diameter 7 cm) on each plate and fill with the tartare.

  3. Gently press the contents of the tartare.

  4. Garnish with mung beans and drizzle the rest of the dressing over the tartare.

2. Caprese Salad with Buffalo Mozzarella Cheese & Pesto Chicken

Caprese Salad, Buffalo Mozzarella, Pesto Chicken

If you need a speedy salad, say no more, this Caprese Salad with Buffalo Mozzarella Cheese and Pesto Chicken is as healthy as delicious. Try it!

Time: 10 mins

For: 2 people


1 ciabatta roll

15 ml balsamic vinegar sachet

10g basil

45g classic basil nut pesto

125g Annabella Buffalo Mozzarella

250g diced chicken breast

125g cherry tomatoes

50g rocket

Olive oil




  1. Preheat the oven to 220°C / 425°F.

  2. Tear the ciabatta into bite-sized pieces and drizzle it with olive oil. Put in a tray.

  3. Put the tray into the oven for 6-7 min or until golden and crispy.

  4. Heat a pan with a drizzle of olive oil over high heat. Add the diced chicken breast with the pesto and cook.

Delicious tips: Please make sure you cook your chicken thoroughly (no pink meat!)

For the Balsamic vinaigrette

  1. Add the balsamic vinegar to a separate bowl with 3 tbsp olive oil.

  2. Season with salt and pepper.

For the Caprese salad

  1. Chop the cherry tomatoes in half.

  2. Wash the rocket, then pat it dry with kitchen paper and add to a large bowl along with the cherry tomatoes.

  3. Cut the Anabella mozzarella into small pieces.

  4. Strip the basil leaves from their stalks.

  5. Add the mozzarella and basil leaves to the tomatoes and rocket and mix it all.

  6. Serve the Caprese salad topped with the pesto chicken and the crispy ciabatta croutons. Pour over the balsamic vinaigrette.

3. Grilled Asparagus with Buffalo Mozzarella, parma ham salad, and green vegetables

Grilled Asparagus, Buffalo Mozzarella cheese, parma ham salad, green vegetables

Are you looking for something elegant, quick, and delicious for a special occasion? This salad with asparagus with buffalo Mozzarella is the perfect way to show how much you love that special one.

Time: 25 min

For: 4 people


300g Annabella Buffalo Mozzarella

2 small soft leaf lettuces

8 parma ham slices

10 radishes, finely sliced

3-6 asparagus, per people

Crusty bread to serve

Extra-virgin olive oil for drizzling

For the dressing

Grated zest 1 lemon

Juice of ½ lemon

1 tbsp clear honey

½ tsp wholegrain mustard

50ml extra-virgin olive oil


For the dressing

  1. Whisk the lemon zest and half the juice with the honey, mustard, and a pinch each of salt and pepper.

  2. Drizzle in the olive oil, whisking continuously. Taste and season.

For the salad

  1. Saute the asparagus with extra-virgin olive oil until lightly browned and tender. Add salt and pepper.

  2. Tear the leaves off the lettuces and arrange them on a large serving platter.

  3. Cut the buffalo mozzarella cheese into cubes and arrange it over the lettuce.

  4. Top with the asparagus and the parma ham and scatter over the radish slices. Drizzle over two-thirds of the dressing then serves the salad with crusty bread.

4. Summer Buffalo Mozzarella Salad

Buffalo Mozzarella Salad

Add something new to your plate. Fresh fruits, sweet almonds, buffalo mozzarella cheese, and a honey vinaigrette make the perfect combination for this summer salad.

Time: 15 mins

For: 6 people


1 nectarine sliced

1 plum sliced

5 ounces mixed greens

1-2 peaches sliced

300 g Annabella Buffalo Mozzarella

1/2 cup almonds chopped in half

2 tsp Sugar

For the Honey Vinaigrette

3 tsp white wine vinegar

1/3 cup olive oil

2 tsp honey

1/2 - 1 tsp salt


For the Honey Vinagrette

  1. Heat a pan over medium heat. Add almonds and sugar and let the sugar melt and dissolve over almonds, stirring often. Once coated, remove from the heat and place on waxed paper, and spread out the almonds.

  2. In a small bowl, mix olive oil, honey, vinegar, and salt to taste.

For the salad

  1. In a bowl, place peaches, nectarine, greens, plum, buffalo mozzarella cheese, and almonds.

  2. Serve with honey vinaigrette.

Do you want to continue cooking with our water buffalo mozzarella cheese? Try these yummy recipes with buffalo mozzarella.

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