Chef Yoshimi Hidaka, owner of Ristorante Acquapazza, presents two easy-to-make mozzarella salads using Meiji Hokkaido Tokachi Fresh Mozzarella: a classic Caprese and a unique Seaweed Mayo Mozzarella. Feel free to customize and enjoy!
Ingredients
Main Ingredients (2 servings)
- Fresh Mozzarella
- Tomatoes
- Basil
- Seaweed Paste
- Roasted Seaweed
Seasonings
- Lemon Juice
- Tomato Juice
- Olive Oil
- Pepper
- Mayonnaise
Steps
- Thoroughly drain the water from the Fresh Mozzarella.
- Tear the Fresh Mozzarella into bite-sized pieces.
- In a bowl, mix Lemon Juice, a little Tomato Juice, and Olive Oil to make the dressing.
- Add the torn Fresh Mozzarella and Basil to the dressing and gently toss.
- Season with Pepper, and add more Olive Oil if needed. (Key Tip!) Tearing the mozzarella instead of cutting it changes the texture, making this Caprese easy to enjoy at home.
- Lightly squeeze the water from the Fresh Mozzarella.
- Tear the Fresh Mozzarella into slightly smaller pieces than for the Caprese.
- Combine the torn Fresh Mozzarella with Seaweed Paste and Mayonnaise.
- Serve in a dish. (Key Tip!) Wrapping it in roasted seaweed makes it a perfect snack or accompaniment to rice.
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