Fresh Mozzarella And Tomato Salad Food

FRESH TOMATO & MOZZARELLA SALAD

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.

FRESH MOZZARELLA TOMATO SALAD

Steps:

• Alternate tomato and cheese slices on a platter. Drizzle with oil; sprinkle with the basil, salt and pepper. Serve immediately.

FRESH MOZZARELLA AND TOMATO SALAD

Steps:

• In a large bowl, combine the tomatoes, cheese, basil, parsley and mint; set aside., In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving., Just before serving, stir in avocados. Serve with a slotted spoon.

FRESH CORN AND TOMATO SALAD

Steps:

• Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
• Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

STEWED TOMATO AND FRESH MOZZARELLA SALAD

Steps:

• Peel the tomatoes by first scoring them on the bottom with an "x" and then submerging them in boiling water for 15 seconds. Immediately plunge the tomatoes into a bowl of ice water. The skins will peel right off.
• Quarter the tomatoes, then cut out the cores and remove the seeds. Add the tomatoes to a heavy medium pot, along with the red peppers, honey and Italian seasoning. Stir and cook over medium heat until the flavors have combined and the peppers and tomatoes have softened, about 10 minutes. Remove from the heat and allow to cool to room temperature¿the mixture can be frozen at this at this stage.
• While the tomatoes cool, marinate the mozzarella. In a medium bowl, combine the mozzarella, olive oil, lemon zest and lemon juice.
• When the tomato mixture is completely cooled, strain off and discard the excess juice, and then add the mixture to the marinated mozzarella. Season with salt and pepper to taste. Allow to marinate in the refrigerator for 1 hour. Garnish with basil before serving.

TOMATO AND FRESH MOZZARELLA PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the tomatoes, mozzarella and basil to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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TOMATO, MOZZARELLA, AND BASIL SALAD

Steps:

• Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.

PAULA'S MOZZARELLA AND TOMATO SALAD

Steps:

• Arrange the tomato and mozzarella slices on a platter or individual salad plates, overlapping the slices and fanning them out like a deck of cards.
• Sprinkle with the salt and pepper.
• Drizzle with the oil.
• Garnish with the basil: Cut it into very thin slices or tear into bits and sprinkle on top or leave the leaves whole and tuck them here and there between the mozzarella and tomato slices. Serve immediately.

TOMATO MOZZARELLA SALAD

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.

FRESH MOZZARELLA-TOMATO-BASIL SALAD

Steps:

• Cut mozzarella into 12 slices.
• Slice tomatoes; sprinkle evenly with salt.
• Alternate cheese and tomato slices on a platter.
• Drizzle with olive oil.
• Cover and chill 4 hours.
• Sprinkle with fresh ground pepper and basil before serving.

HEIRLOOM TOMATO AND MOZZARELLA SALAD

Steps:

• In a wooden salad bowl toss all ingredients together.
• Season with salt and pepper according to taste.
• Serve immediately.

HEIRLOOM TOMATO SALAD WITH MOZZARELLA AND BASIL

Steps:

• Combine balsamic vinegar and basil in a bowl. Pour in olive oil slowly while whisking constantly.
• Place tomatoes and mozzarella in a bowl. Pour vinaigrette over the top. Season with salt and pepper and toss together.

HOT TOMATO AND MOZZARELLA SALAD

Steps:

• Arrange the sliced tomatoes and mozzarella in circles in four individual shallow flameproof dishes.
• Sprinkle the chopped red onion and sun-dried tomatoes on top.
• Preheat the broiler to high.
• Whisk together the olive oil, vinegar, mustard, chopped herbs, and seasoning.
• Pour over the salads.
• Place the salads under the hot broiler for 4-5 minutes, until the mozzarella starts to melt.
• Sprinkle pepper over the salads, and serve immediately, garnished with fresh herb sprigs.

TOMATO & MOZZARELLA SALAD WITH TOMATO DRESSING

Steps:

• Put the tomatoes in a bowl with the shallots and season with a large pinch of salt. Leave for 10 mins for the tomatoes to release their juices.
• Lift the tomatoes and shallots out of the bowl using a slotted spoon, and reserve the juices. Arrange the tomatoes over two plates, then sprinkle over the shallots.
• Whisk the olive oil, Tabasco and vinegar into the reserved tomato juices to make a dressing. Drizzle over the tomatoes and shallots, then scatter with the shredded basil and crushed crostini. Put one half of the mozzarella in the centre of each plate, and season with freshly ground black pepper. Top with the extra basil leaves, and serve.

FRESH MOZZARELLA-TOMATO PASTA SALAD

Steps:

• Mix dressing mix, oil and vinegar in large bowl until well blended.
• Add remaining ingredients; toss lightly.

FRESH MOZZARELLA AND TOMATO SALAD

Steps:

• Place tomatoes in glass or plastic dish.
• Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes.
• Cover and refrigerate, turning occasionally, at least 3 hours to blend flavors. Layer tomatoes alternately with cheese on salad greens.

OWEN'S MOZZARELLA AND TOMATO SALAD

Steps:

• Chop tomatoes in half, then slice finely; arrange on four plates. Trickle a tablespoon of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese. Cover with plastic wrap, and refrigerate for 30 minutes before serving.

COLORFUL TOMATO 'N' MOZZARELLA SALAD

Steps:

• Arrange spinach on a platter; top with tomato and cheese slices. Sprinkle with basil, salt and pepper. Drizzle with vinegar and oil. Let stand for 15 minutes before serving.

FRESH MOZZARELLA AND TOMATO SALAD WITH SHERRY VINAIGRETTE

Steps:

• Drain the peppers and, in a bowl, mix with 1/4 cup olive oil.
• Add a pinch of salt and briefly grill.
• Put back in bowl, add another 1/4 cup olive oil, garlic, thyme and chopped parsley. Mix well and keep warm.
• Combine sherry, the remaing oil and dijon mustard. Season to taste with salt and pepper. Whisk slightly and store in refrigerator.
• Arrange peppers around plate. Alternate mozzarella and tomatoes on top of peppers.
• In bowl, mix lettuce, parsley, scallions and olives and dress with all but 1/2 cup of the vinaigrette. Make a mountain in the center on each plate. Spoon vinaigrette on top of mozzarella and tomatoes. Sprinkle walnuts on top of lettuce.

MOZZARELLA TOMATO SALAD

Steps:

• In a small bowl, combine the cheese, tomatoes and onion. In another small bowl, combine the remaining ingredients. Drizzle over salad; toss to coat. Let stand at least 15 minutes. Stir just before serving.

TOMATO MOZZARELLA SALAD

Steps:

• In a small bowl, combine the vinegar, garlic, salt and pepper. Whisk in oil until well blended. Add remaining ingredients; toss to coat. Cover and refrigerate at least 1 hour, stirring occasionally. Remove with a slotted spoon to a serving dish.

FRESH MOZZARELLA & TOMATO SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Mix Vinegar, mustard, salt and pepper together.
• Add oil and whisk until well blended.
• Spread greens on plate or in bowl.
• Cover with tomato slices.
• Arrange Cheese slices on top of tomatoes.
• Drizzle dressing over salad.
• Sprinkle with fresh basil.