Hot Tomato And Mozzarella Salad Food

TOMATO, MOZZARELLA AND CHERRY SALAD

Steps:

• Make the dressing: Whisk together the olive oil and balsamic with the mustard and 1 tablespoon cool water in a bowl. Set aside.
• Make the salad: Place the tomatoes on a flat surface. Cut the smaller ones in half and the larger ones into slices or wedges. Arrange all the tomatoes and cherries in a single layer, flesh-side up, on a large serving platter or individual plates. Sprinkle them with the sugar.
• "Herb" the mozzarella: Use a pair of scissors to coarsely cut the tarragon, basil and parsley into pieces and toss in a medium bowl with the Parmesan, olive oil and a pinch of salt. The herbs should feel slightly dampened and sticky from the olive oil. If not, add more olive oil by the tablespoon as needed. Press both sides of the mozzarella slices into the herb mix to coat them, then intersperse the cheese pieces amongst the tomatoes on the serving platter or plates.
• Season the dish with salt and spoon all the dressing over the tomatoes and cheese.

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.

PENNE, TOMATO, AND MOZZARELLA SALAD

Steps:

• Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
• Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

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.

WARM TOMATO PASTA SALAD

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
• In a large bowl, toss warm pasta with tomatoes, mozzarella, onion, olive oil, parsley, and garlic. Season with salt and pepper. Serve.

ROASTED TOMATO, MOZZARELLA & ROCKET

Steps:

• Heat oven to 200C/180C fan/gas 6. Lay tomatoes, cut side up, in a roasting tray and drizzle with 1 tbsp olive oil, the balsamic vinegar and thyme. Season and cook for 30 mins.
• Meanwhile, toast bread until golden. Divide between 2 plates and top with the tomatoes. Scatter on mozzarella, basil leaves and rocket. Drizzle with olive oil and serve.

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.

WARM MOZZARELLA SALAD

Steps:

• Preheat oven to 425 degrees F.
• Marinate slices of mozzarella in olive oil 1-2 minutes per side.Mix bread crumbs with ground nuts, grated cheese, parsley and basil. Dredge cheese in breadcrumb mixture. Bake coated cheese at 425 degrees for approx 2-4 minutes. WATCH THE CHEESE. If it looks like it's getting TOO soft, PULL IT. we're not going for fondue here. Toss mixed salad greens with baslamic vinegar and oil and plate. Top dressed greens with mozzarella and then divide the proscuitto, olives and tomatoes among serving plates.

TOMATO AND MOZZARELLA BURGER

Steps:

• Heat oven to 450 degrees.
• Slice a thin piece from the rounded bottom of each tomato, so they sit upright.
• Slice each tomato in half horizontally. Arrange the tomato halves, cut side up on a shallow roasting pan or rimmed baking sheet lined with foil.
• Drizzle with the oil, then sprinkle on the salt and pepper.
• Scatter the garlic over the tomatoes.
• Roast until they're softened and warmed through, approx 15 minutes.
• Mine took longer -- approx 25 minutes. Mean while, cut the mozzarella into 6- 1/2 inch rounds.
• Using a spatula, sandwich each cheese slice between 2 hot tomato halves.
• The heat of tomatoes will melt the cheese slightly.
• Drizzle with the juices collected in the roasting pan and garnish with basil.

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.