Sunnys Quick Tomato Peppers And Mozzarella Salad Food

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 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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SUN-DRIED TOMATO & FRESH MOZZARELLA PASTA SALAD

Steps:

• Bring large pot of water to a boil.
• Meanwhile, in a food processor, make dressing: combine all dressing ingredients.
• Process until sun dried tomatoes are coarsely chopped.
• Transfer to small bowl and set aside.
• Add one teaspoon of salt and pasta to boiling water, stirring occasionally to prevent sticking.
• Cook until pasta is tender (about 11 min.) and drain well.
• Transfer to a large serving bowl.
• Add dressing to hot pasta and toss to coat.
• Let cool, stirring occasionally.
• Add tomatoes, mozzarella,basil, Parmesan, and olives.
• Season to taste with salt and pepper.
• Toss to mix and serve at room temperature.

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.