I like the idea of fresh mozzarella and adding them to various salads, pizzas, or other things, but I haven't been able to execute with it well.
I usually buy the fresh mozzarella that is sitting in lightly salted water, I cut it up in to slices (not too thick or thin depending on the use), and "marinate" with some olive oil and salt before coming to room temperature. For some reason though, after this process, the mozzarella is still either flavorless, or tastes of salt. When I have the fresh mozzarella at restaurants, it's absolutely amazing.
For now I've resorted to dried mozzarella which has the flavor I like, but, obviously, without the moistness and freshness of the fresh mozzarella.
I've tried different sources for the mozzarella, from a specialty Italian Deli to Trader Joe's. Any ideas or tips here?