GRAPE TOMATO MOZZARELLA SALAD
Linda Haas created this fuss-free recipe after tasting something similar on a cruise. It makes a speedy and summery, light bite at home in Tenmile, Oregon. LINDA'S TIP: "To make it even lighter, use a fat-free Italian dressing."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Arrange the onion, cucumber, tomatoes, basil and mozzarella on salad plates. Drizzle with dressing. Serve immediately.
Nutrition Facts : Calories 85 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 224mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
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.
TOMATO AND FRESH MOZZARELLA PASTA SALAD
Turn a classic caprese salad into a filling meal with fusilli and a white wine vinaigrette.
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
- Copyright 2016 Television Food Network, G.P. All rights reserved
CAPRESE SALAD
This light, fresh salad is made with fresh mozzarella, cherry tomatoes, and fresh basil. It is the perfect quick and easy accompaniment to any summer meal.
Provided by Summer Rose
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Toss together the mozzarella, cherry tomatoes, basil, and olive oil in a large bowl. Season with salt and pepper.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 4.9 g, Cholesterol 36.3 mg, Fat 12.6 g, Fiber 0.8 g, Protein 14.4 g, SaturatedFat 6.2 g, Sodium 357.5 mg, Sugar 0.6 g
PAN-SAUTéED GRAPE TOMATOES WITH MOZZARELLA
Serve this flavorful side dish made with tomatoes and mozzarella - ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Cook tomatoes and shallot in oil 4 minutes, stirring frequently, until tomatoes begin to burst and skins are blistered. Gently press half of tomatoes with back of spoon to release juices.
- Stir in wine, chopped thyme, salt and 1/2 teaspoon pepper, scraping bottom of pan to loosen browned bits. Add butter; simmer 5 minutes.
- In serving dish, toss mozzarella with warm tomatoes. Garnish with thyme sprigs and additional pepper.
Nutrition Facts : Calories 256, Carbohydrate 7 g, Fat 2 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 542 mg
BALSAMIC MARINATED TOMATO AND MOZZARELLA SALAD
A perfectly simple salad marinated in a combination of olive oil and balsamic vinegar and kicked up with onion, garlic and basil. The longer it sits, the better it gets. Also great served over pasta.
Provided by Marie
Categories Cheese
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together first five ingredients for dressing and toss in cheese and tomatoes.
- Chill until ready to serve.
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.
TOMATO MOZZARELLA SALAD
"As soon as our cherry tomatoes start ripening, I pull out this recipe in order to make the most of our crop," details Lynn Merendino of Marysville, Pennsylvania. "This is so easy to fix that I prepare it for all our family get-togethers."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 308 calories, Fat 30g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 306mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
HONEYDEW-GRAPE TOMATO SALAD
This is a unique combination of fruit and vegetable items that makes a good side dish to a grilled meal. Make 4 to 48 hours ahead of use, and keep refrigerated until eating.
Provided by S. Fiegen
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 4h30m
Yield 40
Number Of Ingredients 8
Steps:
- Combine the honeydew melon, grape tomatoes, and green bell peppers in a large bowl. Whisk together the vegetable oil, lemon juice, sugar, basil, and pepper in another bowl, and pour over the honeydew mixture. Cover and refrigerate for at least 4 hours, up to 48 hours, before serving, stirring occasionally.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 10.9 g, Fat 5.7 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.8 g, Sodium 19.7 mg, Sugar 8.5 g
PENNE WITH GRAPE TOMATOES AND MOZZARELLA
Adding chickpeas to the pasta makes this meal heartier and healthier; using thyme instead of more predictable basil perks up the whole dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add chickpeas to pot; immediately drain pasta mixture, and return to pot.
- Add tomatoes, bocconcini, thyme, oil, and vinegar to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats penne (you may not need all the water). Season with salt and pepper; toss to combine. Serve, garnished with additional thyme.
Nutrition Facts : Calories 634 g, Fat 21 g, Fiber 6 g, Protein 29 g
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