TOMATO MOZZARELLA SALAD
Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil. A perfect salad alternative, especially in summer when you can get tomatoes and basil from the garden.
Provided by JOANN HAN
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Place tomato slices, alternating with mozzarella slices, on a large serving platter.
- Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. Drizzle over tomatoes and mozzarella; sprinkle with basil.
Nutrition Facts : Calories 199 calories, Carbohydrate 6.2 g, Cholesterol 24.2 mg, Fat 15.2 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 5.1 g, Sodium 338.3 mg, Sugar 4.3 g
FRESH TOMATO & MOZZARELLA SALAD
Make and share this Fresh Tomato & Mozzarella Salad recipe from Food.com.
Provided by CandyTX
Categories Cheese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut up the tomatoes and mozzarella into large cubes.
- Add basil leaves and drizzle w/ vinegar and olive oil.
- Stir lightly.
- Sprinkle with a little salt.
- Chill at least one hour.
- Store in refrigerator.
STEAKHOUSE TOMATO SALAD WITH BLUE CHEESE
Add a pop of color and flavor to your table with a refreshing recipe for Steakhouse Tomato Salad with blue cheese crumbles and fresh chives.
Provided by Kelly Senyei
Time 10m
Number Of Ingredients 4
Steps:
- In a large bowl, toss together the tomatoes and blue cheese crumbles with the olive oil and a pinch of salt and pepper.
- Top the salad with the chives and serve.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 221 kcal, Carbohydrate 10 g, Protein 9 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 496 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
TOMATO FETA SALAD
Steps:
- Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.
TOMATO AND RICOTTA SALAD
From the LA Times, this salad is a taste of summer. Tomatoes from the garden or the farm market and ricotta you make yourself--yum! The directions look long--but it's really simple and you can take a shortcut and buy your ricotta, but do try making your own--it's really luscious. Prep time does not include time to cool the homemade ricotta. Note: If you have 'ordinary' balsamico, you can simmer it over medium low heat, uncovered, for a few minutes and thicken it slightly--it will taste much richer.
Provided by Chef Kate
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the ricotta:.
- In a heavy saucepan, warm the milk, buttermilk and nutmeg over high heat; stir the mixture frequently until it reaches 120 degrees (warm to the touch), about 2 to 3 minutes.
- Now stir occasionally; the milk will begin to separate; when it reaches 175 degrees to 180 degrees, about 1 to 2 minutes, gently scrape the bottom of the saucepan; the curds will rise to the top; cook at 180 degrees for 1 minute.
- Line a strainer or colander with cheesecloth and place it over a bowl or pot large enough to catch the liquid from the cheese and pour the contents of the saucepan into the strainer.
- Gently stir in the Parmesan and salt while the mixture is still hot.
- Gather up the corners of the cheesecloth and tie it up with string and let it drain for 15 minutes.
- Once the ricotta is at room temperature, transfer it to an airtight container and store it in the refrigerator until ready to use (makes 1 cup).
- For the croutons:.
- Heat the oven to 350 degrees.
- Tear the baguette into chunks, toss lightly with the olive oil and season with salt and pepper.
- Bake for 10 minutes until golden (makes 2 cups).
- For the assembly of the salad:.
- Cut the tomatoes (which you have NOT refrigerated)into different shapes and sizes.
- Season with salt and pepper to taste; drizzle the tomatoes with the olive oil; and arrange on serving plates.
- Drizzle the tomatoes with the aged balsamic vinegar.
- Scatter the croutons and torn basil atop the tomatoes.
- Top each salad with two quenelles of ricotta cheese (use two tablespoons to form the cheese into ovals, each about a tablespoon of cheese).
Nutrition Facts : Calories 327.2, Fat 16.5, SaturatedFat 5.1, Cholesterol 19.4, Sodium 476.2, Carbohydrate 34.4, Fiber 3.9, Sugar 16.6, Protein 12.1
TOMATO, BASIL AND FETA PASTA SALAD
Tomato Pasta Salad with pasta, tomatoes, bell peppers, feta cheese, fresh basil and garlic. It is a 20 minute crowd pleaser.
Provided by Olena Osipov
Categories Salad
Time 20m
Number Of Ingredients 9
Steps:
- In a large salad bowl, add ingredients as you are preparing them in the above listed order: tomatoes, bell peppers, basil, feta cheese, garlic, olive oil and pepper.
- Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm. Drain.
- Add cooked pasta directly from the pot to salad bowl. This will allow hot pasta to melt feta cheese a bit and help flavours marry each other. A bit of pasta water transferring with pasta is fine.
- Add a pinch of salt and gently stir pasta salad just enough to combine. Serve warm or cold.
Nutrition Facts : ServingSize 1 cup, Calories 315 kcal, Sugar 7 g, Sodium 222 mg, Fat 9 g, SaturatedFat 3 g, Carbohydrate 46 g, Fiber 7 g, Protein 11 g, Cholesterol 17 mg
CHEESE AND TOMATO SALAD
Provided by Jacques Pepin
Categories easy, quick, salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cut tomatoes in half crosswise and gently squeeze out seeds. Cut seeded tomatoes into 1-inch pieces. Place chopped onion in a sieve and wash under cold water to remove some of the sulfuric acid compound, which tends to make the onions discolor and is strong-smelling and irritating to the eyes. Drain thoroughly.
- In a bowl, combine all the ingredients, stirring well. Serve immediately or cover and refrigerate until needed. An hour or so before serving, remove from the refrigerator so the salad is cool, not cold, when eaten. Serve with a crunchy French bread.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 28 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 603 milligrams, Sugar 6 grams
CHERRY TOMATO AND CHEESE SALAD
Use up those garden cherry tomatoes! This is best eaten within 24 hours of making. Measure the cherry tomatoes after cutting in in half. You can always use the full-fat variety of sour cream and mayo if you don't mind the extra fat.
Provided by Parsley
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place cut cherry tomatoes, onions (or scallions), and cubed cheese in a large bowl.
- In a seperate bowl, whisk together the sour cream, mayo, vinegar, sugar, tarragon, garlic powder, pepper and salt; blend well.
- Pour the dressing over the salad and gently toss to coat.
- Serve chilled.
Nutrition Facts : Calories 285.9, Fat 21.2, SaturatedFat 10.9, Cholesterol 55.8, Sodium 398.7, Carbohydrate 12.1, Fiber 2.2, Sugar 6.8, Protein 12.8
TOMATO SALAD WITH GOAT CHEESE
Recipe from French Women Don't Get Fat. This is a really refreshing and surprisingly filling recipe which is perfect for the summer. I served it with fresh mussels in a white wine sauce and a crusty bread. Bon Apetit!
Provided by KellyMac6
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cover each plate with a layer of mesclun or mixed greens. Place sliced tomatoes on top. Salt generously.
- Mix the dressing ingredients into an emulsion.
- Crumble the goat cheese onto the tomato slices.
- Season with salt and pepper to taste.
- Pour dressing on top lightly and add the chopped parsley or basil.
PEACH AND TOMATO SALAD WITH SWEET SOUTHERN DRESSING, PECANS AND FARMER'S CHEESE
Steps:
- Put the oil, vinegar, honey, mustard, celery salt and salt and pepper to taste in a mason jar and shake well to combine.
- Put the small tomatoes, peaches, large tomatoes, red onions and watercress in a bowl and toss together. Drizzle the vinaigrette down the side of the bowl and gently fold together to combine. Add the cheese and pecans and toss again.
BLUE CHEESE AND TOMATO SALAD
Provided by Claire Robinson
Time 1h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.
- To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!
BLUE CHEESE AND TOMATO SALAD
My husband and I love blue cheese dressing and I modeled this salad on a Blue Cheese and Tomato Salad that we were once served in a resturant. We love it! You can also use bottled Chunky Blue Cheese Salad Dressing, but this homemade dressing is better!
Provided by Helping Hands
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together blue cheese, sour cream, and vinegar until well blended.
- Add more vinegar, as needed, until desired consistency.
- Add pepper to taste.
- Tear lettuce or pour pre-washed, pre-torn lettuce into a salad bowl Add red onion rings, cherry tomatos, and cucumber slices Add garlic salt and pepper to taste Add Blue Cheese Dressing and toss well.
Nutrition Facts : Calories 234.4, Fat 17.5, SaturatedFat 11, Cholesterol 40.2, Sodium 435.4, Carbohydrate 12, Fiber 2.6, Sugar 5.3, Protein 9.6
AVOCADO-TOMATO SALAD WITH BACON AND BLUE CHEESE
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-size pieces.
- Pit and peel the avocado; cut into 1/2-inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.
- Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)
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