Cold Tomato Cheese Salad Recipes

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FRESH TOMATO & MOZZARELLA SALAD



Fresh Tomato & Mozzarella Salad image

Make and share this Fresh Tomato & Mozzarella Salad recipe from Food.com.

Provided by CandyTX

Categories     Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 medium tomatoes
1/2 lb fresh mozzarella cheese (if all you can find is the tub, make sure to pat it real dry)
1/2 cup torn basil leaves
3 tablespoons olive oil
4 teaspoons balsamic vinegar
kosher salt or sea salt, to taste

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.

TOMATO SALAD WITH CHEESE CRISPS



Tomato Salad with Cheese Crisps image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 thick slices Italian bread, cut into cubes
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tablespoon dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons white wine vinegar
2 pounds mixed heirloom tomatoes, cut into chunks
1 bunch scallions, sliced
2 tablespoons chopped fresh dill
3/4 cup grated gruyere cheese
1 tablespoon all-purpose flour

Steps:

  • Peheat the oven to 400 degrees F. Toss the bread with 2 tablespoons olive oil on a baking sheet and season with salt and pepper. Bake until golden, about 8 minutes. Let cool slightly.
  • Whisk the mustard, lemon juice and vinegar in a large bowl and season with salt and pepper. Slowly whisk in the remaining 2 tablespoons olive oil. Add the tomatoes, scallions and dill and season with salt and pepper. Add the bread
  • cubes and toss to coat. Set aside while you make the crisps.
  • Toss the cheese with the flour and pepper to taste in a bowl. Arrange the mixture in 4 mounds on the baking sheet and flatten slightly. Bake until golden, about 10 minutes. Cool slightly, then remove with a spatula to a rack and let cool. Serve with the tomato salad.

TOMATO AND FRESH MOZZARELLA PASTA SALAD



Tomato and Fresh Mozzarella Pasta Salad image

Turn a classic caprese salad into a filling meal with fusilli and a white wine vinaigrette.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons white wine vinegar
1 small shallot, minced
8 ounces dried fusilli
2 cups halved grape tomatoes
2 cups diced fresh mozzarella
1 cup torn fresh basil leaves

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.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

CORN TOMATO SALAD



Corn Tomato Salad image

This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals.

Provided by SMITH8CLAN

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 8

6 ears corn, husked and cleaned
1 red bell pepper, seeded and diced
½ red onion, diced
1 medium tomato, diced
⅓ cup extra virgin olive oil
⅓ cup balsamic vinegar
1 tablespoon minced garlic
ground black pepper to taste

Steps:

  • Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
  • In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.

Nutrition Facts : Calories 160.6 calories, Carbohydrate 17 g, Fat 10.2 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 14.6 mg, Sugar 5 g

CHEESE AND TOMATO SALAD



Cheese and Tomato Salad image

Provided by Jacques Pepin

Categories     easy, quick, salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds ripe tomatoes (regular or plum)
1 cucumber (about 1/2 pound), peeled, cut in half lengthwise, seeded, and cut into 1/2-inch cubes (about 1 1/2 cups)
1 to 2 onions (about 8 ounces total), peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1/2 pound mozzarella cheese, cut into sticks about 1/2 inch thick by 1 1/2 inches long
1/2 cup shredded basil
1/4 cup chopped chives or parsley
1 teaspoon freshly ground black pepper
1 teaspoon salt
1/2 jalapeno pepper (optional), seeded and chopped fine (about 1 teaspoon)
3 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil

Steps:

  • Cut tomatoes in half crosswise and gently squeeze out seeds. Cut seeded tomatoes into 1-inch pieces. Place chopped onion in a sieve and wash under cold water to remove some of the sulfuric acid compound, which tends to make the onions discolor and is strong-smelling and irritating to the eyes. Drain thoroughly.
  • In a bowl, combine all the ingredients, stirring well. Serve immediately or cover and refrigerate until needed. An hour or so before serving, remove from the refrigerator so the salad is cool, not cold, when eaten. Serve with a crunchy French bread.

Nutrition Facts : @context http, Calories 323, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 28 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 603 milligrams, Sugar 6 grams

COLD TOMATO & CHEESE SALAD



Cold Tomato & Cheese Salad image

Recipe originally from MasterCook. Quick and easy. Can't ask for better than that! Hope you enjoy it.

Provided by Darkhunter

Categories     < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

6 large tomatoes, diced (about 4 lbs)
1/2 cup feta cheese, crumbled
1/2 cup olive oil
1/2 tablespoon red wine vinegar
1/2 tablespoon fresh basil leaf, chopped
1/2 teaspoon black pepper
1/2 teaspoon sea salt
1/2 teaspoon minced garlic
1 tablespoon chopped scallion

Steps:

  • Combine ingredients in a large bowl.
  • Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 169.5, Fat 15.8, SaturatedFat 3.3, Cholesterol 8.3, Sodium 257.3, Carbohydrate 5.9, Fiber 1.7, Sugar 4, Protein 2.6

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