Tomato Cucumber Stack W Fresh Mozzarella Food

TOMATO CUCUMBER MOZZARELLA SALAD RECIPE

Steps:

• To make the dressing: Place balsamic vinegar, fresh lemon juice, minced garlic, salt and pepper in a small bowl. Give it a whisk. While still whisking, slowly add in the extra-virgin olive oil and continue whisking until fully incorporated and smooth. Set it aside.
• To assemble the salad: Place cucumber slices, tomatoes, and mozzarella cheese in a bowl. Drizzle the dressing over the salad. Give it a toss.
• Garnish with fresh basil or Italian parsley.
• Taste for seasoning and add in some more salt and crushed black pepper, if necessary. Serve.

SLICED HEIRLOOM TOMATO STACK WITH MOZZARELLA CHEESE

Steps:

• Cut the bottom of the tomatoes enough so that they will stand. Slice the tomatoes into 1/2-inch thick slices (about 2 or 3), leaving the stem on top.
• Season the slices with salt and pepper, to taste.
• For each tomato, top the bottom slice with some of the cheese. Repeat with the remaining slices, and build the tomato to its original form, finishing with the top. Top with a drizzle of olive oil, if desired.

TOMATO-CUCUMBER MOZZARELLA SALAD

Steps:

• In a large bowl, combine tomatoes, cucumber, green pepper, onions, olives, parsley and basil. In a small bowl, whisk oil, vinegars, sugar, salt, oregano and pepper. Pour over salad; toss to coat. Cover and refrigerate for at least 15 minutes. Just before serving, toss in cheese. Serve with a slotted spoon.

TOMATO CUCUMBER SALAD WITH MOZZARELLA

Steps:

• In a large resealable plastic bag, combine the tomatoes, cucumber and cheese. Add dressing; seal bag and turn to coat. Refrigerate for at least 15 minutes. Serve with a slotted spoon.

GRILLED CUCUMBERS WITH TOMATO-CARDAMOM DRESSING AND MOZZARELLA

Steps:

• Start with the dressing: Add the tomatoes, oil, garlic, miso, bay leaves, cardamom shells and seeds, paprika and a heaping ¼ teaspoon salt to a large (lidded) sauté pan. Place over medium-high heat, give everything a good stir and leave it, uncovered, until it starts to bubble gently.
• Once bubbling, turn the heat down to medium-low, cover with the lid and cook gently for 15 minutes, stirring once, until the tomatoes have burst and start to release their juices. Turn down the heat if necessary; you want the garlic to soften without taking on color, and you want the tomatoes to not completely disintegrate. Stir in the lime juice and set aside.
• Heat a grill pan over high, and ventilate your kitchen well.
• Halve the cucumbers lengthwise then use a small spoon to scrape out and discard the seeds. Slice each halved cucumber lengthwise into 2 equal pieces, then transfer the cucumber quarters to a bowl and toss with the oil, ½ teaspoon salt and a good grind of pepper. When the grill pan is very hot, grill them in batches, cut sides down, for 2 to 3 minutes, then flip them over and grill for 1 to 2 minutes more. You want nice grill marks and for the cucumbers to soften but still retain a bite. (You don't want any floppy cucumbers.) As they're ready, immediately transfer to the tomato pan, stirring to coat in the dressing.
• Once they're all grilled, stir the cilantro into the pan and transfer the mixture to a large serving platter with a lip. Sprinkle on the torn mozzarella, along with a good pinch of salt, and tuck the cheese under the cucumbers in places. You can serve this dish hot or at room temperature.

TOMATO-CUCUMBER STACK W/ FRESH MOZZARELLA

Steps:

• Combine vinegar and oil in small bowl; whisk in garlic, sugar and red pepper flakes.
• Arrange in individual stacks, or together on a serving platter, as follows: Cucumber, tomato, onion, mozzarella.
• Repeat layers as necessary.
• Scatter basil leaves liberally.
• Drizzle vinaigrette; best if flavors are left to marinate for one hour.