Wisconsin Fresh Mozzarella Tomato And Basil Salad Food

FRESH MOZZARELLA-TOMATO-BASIL SALAD

Steps:

• Cut mozzarella into 12 slices.
• Slice tomatoes; sprinkle evenly with salt.
• Alternate cheese and tomato slices on a platter.
• Drizzle with olive oil.
• Cover and chill 4 hours.
• Sprinkle with fresh ground pepper and basil before serving.

MOZZARELLA, TOMATO, AND BASIL SALAD

Steps:

• Arrange tomatoes, mozzarella, and basil leaves in an alternating pattern on a large serving platter. Sprinkle with salt and pepper; drizzle with oil.

WISCONSIN FRESH MOZZARELLA, TOMATO AND BASIL SALAD

Steps:

• In a small bowl whisk together the dressing ingredients.
• Cut tomatoes in 1/4th inch thick slices. Drain mozzarella from water and cut in 1/4th inch thick slices.
• Arrange tomatoes and mozzarella slices on platter. Drizzle with salad dressing. Sprinkle fresh chopped basil over top.
• Garnish with basil leaves and let stand 10 minutes to blend flavors.
• Serve with toasted baguette if desired.

TOMATO, MOZZARELLA, AND BASIL SALAD

Steps:

• Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.

TOMATO AND FRESH MOZZARELLA SALAD WITH BASIL

Steps:

• Take the skin off the tomatoes - a huge difference. If the skin is tough to come off, I cut the skin slightly and pour hot water over them and keep the tomatoes covered for a couple of minutes.
• Slice or cut the tomatoes in as big pieces as you like them.
• Cut the mozarella into small cubes (1/4 inch).
• Mix the tomatoes, mozarella, basill and season it with salt and pepper.
• Drizzle with olive oil.

MOZZARELLA TOMATO AND BASIL SALAD

Steps:

• Slice cheese as thin as possible.
• Slice tomato.
• On a large platter arrange alternate slices of cheese and tomatoes.
• Sprinkle with basil.
• Combine vinegar salt pepper and olive oil and drizzle over tomatoes and cheese.
• Let marinate at room temperature for up to 1 hour before serving.

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.

MOZZARELLA, TOMATO AND BASIL SALAD

Steps:

• Slice tomatoes and mozzarella cheese same thickness.
• Arrange the tomatoes, mozzarella, and basil alternating in a circle around a decorative serving dish.
• Drizzle with olive oil (and balsamic vinegar if desired).
• Serve with salt and pepper to individual taste.

FRESH MOZZARELLA, TOMATO, AND BASIL COUSCOUS SALAD

Steps:

• In a large bowl combine the tomato, mozzarella, shallots, olive oil, lemon juice, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes.
• In a saucepan bring the water to a boil and gradually stir in the couscous; remove from the stove, cover, and set aside for 5 minutes.
• With a fork, fluff the couscous then let cool.
• Add the cooled couscous and chopped basil to the tomato mixture in the bowl and toss.
• Garnish with whole basil leaves and serve.
• Note: part-skim mozzarella cheese can be substituted.

FRESH MOZZARELLA AND TOMATO SALAD

Steps:

• In a large bowl, combine the tomatoes, cheese, basil, parsley and mint; set aside., In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving., Just before serving, stir in avocados. Serve with a slotted spoon.