Each cheese tells a story that spans centuries and continents, writes Udai Mathur
From the mildest mozzarella to the boldest blue, cheese has a magical way of transforming a simple salad into something elegant and memorable. Whether it’s the creamy burrata melting into ripe tomatoes, or a crumbly chèvre bringing zing to your greens, each cheese tells a story that spans centuries and continents.
Here’s a curated collection of six cheese-based salads — light, fresh, and bursting with character — that showcase the world’s most beloved curds in all their glory.
Cherry Mozzarella – Caprese Salad
Mozzarella traces its roots to southern Italy, traditionally made from water buffalo milk. The cherry-sized version, bocconcini or ciliegine, brings all the creamy freshness of classic mozzarella in a bite-sized form. It became a global favourite for its delicate texture and mild, milky taste — perfect for the timeless Caprese salad, a tribute to the colours of the Italian flag.
How to use cheese:
Cherry mozzarella balls are soft and mild — perfect to add a creamy texture to Caprese salad.
Ingredients:
- Cherry mozzarella balls – 150 g
- Ripe cherry tomatoes – 200 g
- Fresh basil leaves – 10–12 leaves
- Extra virgin olive oil – 2–3 tbsp
- Balsamic glaze – 1–2 tbsp
- Salt & freshly ground black pepper – to taste
Process:
Wash cherry tomatoes and basil leaves.
Cut cherry tomatoes in half.
Drain mozzarella balls.
In a bowl or platter, arrange tomatoes, mozzarella balls, and basil leaves alternately.
Drizzle with olive oil and balsamic glaze.
Season with salt and pepper.
Serve immediately as a fresh appetiser.
Burrata – Tomato Basil Salad
Burrata, meaning “buttered” in Italian, was first crafted in Puglia in the early 20th century as a clever way to use leftover mozzarella scraps. Its outer shell of mozzarella encases a luscious interior of cream and curds, creating a luxurious contrast of textures. Today, it’s prized worldwide as the jewel of Italian fresh cheeses.
How to use:
Burrata is rich and creamy. Use it as a centrepiece, letting its soft texture mix with the tomatoes and dressing.
Ingredients:
- Burrata cheese – 1 ball (about 125 g)
- Heirloom or ripe tomatoes – 3–4 medium
- Fresh basil leaves – handful
- Extra virgin olive oil – 2 tbsp
- Balsamic reduction – 1 tbsp
- Salt & pepper – to taste
Process:
Slice tomatoes into thick rounds.
Arrange tomato slices on a plate.
Place burrata in the centre.
Scatter basil leaves on top.
Drizzle olive oil and balsamic reduction over.
Season with salt and pepper.
Tear burrata to let cream blend with tomatoes before eating.
Medallion – Goat Milk Feta – Watermelon Feta Salad
Feta, Greece’s iconic cheese, dates back over 6,000 years and was once stored in wooden barrels for months to develop its sharp, briny flavour. The goat’s milk variation, such as these tangy medallions, is milder and creamier than its sheep’s milk cousin — an ideal foil for juicy, sweet watermelon in a refreshing summer salad.
How to use:
Medallion goat feta adds tangy creaminess to balance sweet watermelon.
Ingredients:
- Goat milk feta medallions – 100 g
- Watermelon – 2 cups cubed
- Fresh mint leaves – handful
- Arugula or baby spinach – 2 cups
- Extra virgin olive oil – 1–2 tbsp
- Lemon juice – 1 tbsp
- Salt & pepper – to taste
Process:
Cube watermelon and feta medallions.
Arrange arugula or spinach on a plate.
Add watermelon and feta cubes on top.
Scatter mint leaves.
Drizzle olive oil and lemon juice.
Lightly season with salt and pepper.
Chèvre – Plain Goat Cheese – Goat Cheese Green Salad
Chèvre (pronounced shev) simply means “goat” in French, but it also refers to France’s long tradition of crafting delicate, tangy cheeses from goat’s milk. Soft and spreadable when young, it becomes more complex and crumbly as it ages. Its bright acidity makes it a natural match for crisp greens and nuts.
How to use:
Crumble chèvre for a tangy flavour and creamy texture throughout the salad.
Ingredients:
- Plain goat cheese (chèvre) – 100 g
- Mixed greens – 3 cups
- Cucumber – 1 sliced
- Cherry tomatoes – 1 cup halved
- Red onion – thin slices
- Walnuts – ¼ cup toasted
- Extra virgin olive oil – 2 tbsp
- Lemon juice or balsamic vinegar – 1 tbsp
- Salt & pepper – to taste
Process:
Wash greens and vegetables.
Toss greens, cucumber, tomatoes, and red onion in a bowl.
Crumble chèvre over salad.
Add walnuts.
Drizzle olive oil and lemon juice/balsamic vinegar.
Season with salt and pepper.
Serve fresh.
Halloumi – Mediterranean Salad
Originating in Cyprus, halloumi is a semi-hard cheese celebrated for its high melting point — meaning it can be grilled or fried without losing its shape. Historically made from a mix of goat’s and sheep’s milk, it has been a Mediterranean staple for centuries. Its squeaky bite and savoury flavour pair beautifully with bright, fresh vegetables.
How to use:
Halloumi is best grilled or pan-fried until golden, adding texture and flavour.
Ingredients:
- Halloumi cheese – 200 g
- Mixed salad greens – 3 cups
- Cherry tomatoes – 1 cup halved
- Cucumber – 1 sliced
- Kalamata olives – ½ cup
- Red onion – thin slices
- Extra virgin olive oil – 2 tbsp
- Lemon juice – 1 tbsp
- Oregano – pinch
- Salt & pepper – to taste
Process:
Slice halloumi into 1 cm thick pieces.
Grill or pan-fry until golden.
Arrange greens, tomatoes, cucumber, olives, and onion on a plate.
Place halloumi slices on top.
Drizzle olive oil and lemon juice.
Sprinkle oregano, salt, and pepper.
Serve warm or at room temperature.
Nilah – Blue Cheese – Pear & Walnut Blue Cheese Salad
Blue cheese owes its striking veins to the noble Penicillium mould, a discovery said to have originated by accident in the caves of Roquefort, France. Over centuries, this style evolved into countless regional varieties — from Stilton to Gorgonzola. Nilah, a modern Indian expression of this tradition, brings the same creamy texture and assertive tang, balanced perfectly with fruit and nuts.
How to use:
Crumble blue cheese to give a bold tangy flavour that pairs beautifully with sweet pears and crunchy walnuts.
Ingredients:
- Nilah blue cheese – 100 g
- Ripe pears – 2 sliced
- Mixed greens – 3 cups
- Walnuts – ½ cup toasted
- Honey – 1 tbsp
- Extra virgin olive oil – 2 tbsp
- Balsamic vinegar – 1 tbsp
- Salt & pepper – to taste
Process:
Wash greens and arrange on a platter.
Add pear slices and walnuts.
Crumble blue cheese over salad.
Drizzle honey, olive oil, and balsamic vinegar.
Season with salt and pepper.
Serve immediately.
From the cool freshness of mozzarella to the smoky warmth of grilled halloumi, and the bold, complex depth of blue, each of these salads offers a glimpse into the world’s diverse cheese traditions. Simple to prepare yet sophisticated in flavour, they’re proof that with the right cheese, even a humble salad can feel like a celebration.
