Fresh Mozzarella Season

Posted: 6/14/2013

With warm weather come cravings for Fresh Mozzarella. Luckily, we have a lot of options: perline, ovoline, bocconcini, ciliegine, medallions and marinated plus the logs and balls. Here are some ideas for picnics and grill outs:

Marinated Herbed Tomato Salad


  • 6 ripe tomatoes cut in wedges
  • 3 sweet peppers, sliced (combination green, red, yellow)
  • 1 sweet Spanish onion, sliced (white or red)
  • 1 cup pitted black olives, drained
  • 2-8oz containers Crave Brothers Farmstead Classics Fresh Mozzarella Cheese-Ciliegine


  • ⅔ cup vegetable oil
  • ¼ cup red wine vinegar
  • ¼ cup fresh parsley or cilantro, snipped
  • ¼ cup green onions with tops, snipped
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. sugar
  • ½ tsp. dried basil (1 tbsp. fresh basil if available)
  • ½ tsp. dried marjoram 


Slice vegetables into glass serving bowl. Add olives and cheese. Combine dressing ingredients in screw top jar and shake well. Pour dressing over vegetables. Cover and refrigerate for 3-4 hours.

Fresh Mozzarella, Strawberries, and Mint Salad


  • ½ cup extra virgin olive oil
  • ¼  cup fresh mint leaves
  • ½ pint strawberries, cleaned and sliced. Divided
  • 3 tbsp. sugar
  • 1-8oz container Crave Brothers Farmstead Classics Fresh Mozzarella-ovoline, sliced 1/4 inch thick2
  • tsp. balsamic vinegar, divided


In a blender, combine olive oil and mint.  Process until smooth.  In a small bowl, combine starberries and sugar, set aside.

To plate and serve:

On 4 small plates, place mozzarella slices, overlapping the slices.  Divide strawberries between the 4 plates, arranging them over the fresh mozzarella.  Drizzle 1 1/2 tablespoons mint mixture and 1/2 teaspoon balsamic vinegar over each plate.  Serve immediately.

Fresh Mozzarella Pasta Salad


  • 1 cup uncooked penne or bow tie pasta
  • ½ pkg. Crave Brothers Farmstead Classics-Fresh Mozzarella, cut into cubes
  • 2 fresh tomatoes, cut into bite size pieces
  • ¼ cup fresh basil, chopped
  • 1/3 cup balsamic vinaigrette
  • Salt to taste                                                                                                                                                                                                


Fill a large pot with slightly salted water and bring to a rolling boil over high heat.  Stir in the pasta and return to a boil.  Cook the pasta uncovered, stirring occasionally until cooked through, but still firm to the bite.  Drain well and let cool.  In a salad bowl mix the cooled pasta, mozzarella cubes, chopped tomatoes, chopped basil and salt.  Gently stir in the vinaigrette.

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