Roasted Tomato Arugula And Mozzarella Salad Food

ARUGULA AND TOMATO SALAD

Steps:

• Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
• Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

ARUGULA, MOZZARELLA, ROASTED RED PEPPER AND MINT SALAD

Steps:

• Whisk the olive oil, mayo, vinegar, Dijon, shallot, lemon juice and some salt and pepper together in a small bowl.
• Turn a gas burner on medium-high and cook the whole red pepper directly on the flame, turning occasionally, until charred all over, about 10 minutes. Put the pepper in a small bowl and cover with plastic wrap or a dish towel. Let stand for 15 minutes to steam, then use the back of a paring knife to remove the skin from the pepper. Remove the stem and seeds, then cut the pepper into thin strips.
• Toss the arugula and mint together in a wide shallow bowl or platter, then arrange the mozzarella and peppers on top. Drizzle with the vinaigrette and serve.

ROASTED TOMATO AND ARUGULA SALAD

Steps:

• Preheat oven to 250°F. Line large rimmed baking sheet with foil.
• In large bowl, stir together olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip tomato halves into oil, shake off excess, and arrange on baking sheet, cut sides down. Roast until skins are wrinkled and beginning to brown, about 2 hours. (Tomatoes can be roasted ahead and refrigerated, covered, up to 2 days. Bring to room temperature before using.)
• In large bowl, whisk together remaining 1/2 cup olive oil, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add arugula and tomatoes and toss to coat.

PASTA, ARUGULA, AND MOZZARELLA SALAD

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
• Meanwhile, in a large bowl, whisk together lemon zest, lemon juice, and olive oil; season with salt and pepper. Add pasta, arugula, basil, capers, mozzarella, and red-pepper flakes. Toss to combine and season with salt and pepper.

TOMATO AND FRESH MOZZARELLA SALAD WITH ARUGULA & PEPPERS

Steps:

• Whisk balsamic vinegar, olive oil and dried basil together in small bowl.
• Arrange alternating slices of tomato, cheese and bell pepper slices on platter.
• Scatter chopped arugula over tomatoes.
• Drizzle olive oil mixture over salad and season with salt and pepper.

ARUGULA, CRISPY MOZZARELLA CHEESE, TOMATO SALAD

Steps:

• To make the balsamic dressing, place the olive oil, vinegar and sugar in a bowl and stir to combine. Set aside.
• Place the flour and breadcrumbs on separate plates. Press the Mozzarella cheese slices into the flour, dip in the egg and press into the breadcrumbs. Heat the oil in a large non-stick frying pan over high heat. Cook the cheese for 1-2 minutes each side or until golden and crispy. Divide the cheese, tomatoes, and arugula between plates and drizzle over the balsamic dressing.