Fresh Mozzarella And Tomato Recipes

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TOMATO MOZZARELLA SALAD



Tomato Mozzarella Salad image

Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil. A perfect salad alternative, especially in summer when you can get tomatoes and basil from the garden.

Provided by JOANN HAN

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 7

3 large tomatoes, sliced
8 ounces mozzarella cheese, sliced
¼ cup olive oil
¼ cup balsamic vinegar
¼ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup minced fresh basil

Steps:

  • Place tomato slices, alternating with mozzarella slices, on a large serving platter.
  • Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. Drizzle over tomatoes and mozzarella; sprinkle with basil.

Nutrition Facts : Calories 199 calories, Carbohydrate 6.2 g, Cholesterol 24.2 mg, Fat 15.2 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 5.1 g, Sodium 338.3 mg, Sugar 4.3 g

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.

FRESH MOZZARELLA AND TOMATO



Fresh Mozzarella and Tomato image

Looking for a quick appetizer idea? Then check out this cheese and fresh tomatoes recipe that requires no cooking at all and is ready in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 4

Number Of Ingredients 6

4 medium tomatoes, cut into 1/4-inch slices
8 oz fresh mozzarella cheese, cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic or red wine vinegar
2 tablespoons chopped fresh basil leaves
Freshly ground pepper

Steps:

  • On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
  • Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.

Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 0 g

FRESH MOZZARELLA AND TOMATOES



Fresh Mozzarella and Tomatoes image

Enjoy this easy refrigerated cheese and tomato salad - perfect side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 8

Number Of Ingredients 10

4 medium tomatoes, cut into 1/4-inch slices
1/4 cup olive or canola oil
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
3 tablespoons red wine vinegar
1 tablespoon water
1/8 teaspoon salt
3 drops red pepper sauce
2 large cloves garlic, finely chopped
8 ounces fresh mozzarella cheese, sliced
Salad greens, if desired

Steps:

  • Place tomatoes in glass or plastic dish. Shake remaining ingredients except cheese and salad greens in tightly covered container; pour over tomatoes.
  • Cover and refrigerate, turning tomatoes occasionally, at least 3 hours to blend flavors. Layer tomatoes alternately with cheese on salad greens.

Nutrition Facts : Calories 150, Carbohydrate 4 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg

STEWED TOMATO AND FRESH MOZZARELLA SALAD



Stewed Tomato and Fresh Mozzarella Salad image

Provided by Damaris Phillips

Categories     appetizer

Time 1h40m

Yield 4 servings

Number Of Ingredients 11

10 Roma tomatoes
1 red bell pepper, julienned
1 tablespoon honey
1 teaspoon Italian seasoning
1 pound fresh mozzarella, cut into 3/4-inch cubes
1/4 cup olive oil
1 tablespoon lemon zest
Juice of 1 lemon
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper
7 fresh basil leaves, chiffonade, for garnish

Steps:

  • Peel the tomatoes by first scoring them on the bottom with an "x" and then submerging them in boiling water for 15 seconds. Immediately plunge the tomatoes into a bowl of ice water. The skins will peel right off.
  • Quarter the tomatoes, then cut out the cores and remove the seeds. Add the tomatoes to a heavy medium pot, along with the red peppers, honey and Italian seasoning. Stir and cook over medium heat until the flavors have combined and the peppers and tomatoes have softened, about 10 minutes. Remove from the heat and allow to cool to room temperature¿the mixture can be frozen at this at this stage.
  • While the tomatoes cool, marinate the mozzarella. In a medium bowl, combine the mozzarella, olive oil, lemon zest and lemon juice.
  • When the tomato mixture is completely cooled, strain off and discard the excess juice, and then add the mixture to the marinated mozzarella. Season with salt and pepper to taste. Allow to marinate in the refrigerator for 1 hour. Garnish with basil before serving.

FRESH MOZZARELLA WITH RED AND YELLOW TOMATOES AND BASIL VINAIGRETTE



Fresh Mozzarella with Red and Yellow Tomatoes and Basil Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 pound fresh mozzarella, sliced into 1/4-inch thick slices
2 ripe red tomatoes, sliced into 1/4-inch thick slices
2 ripe yellow tomatoes, sliced into 1/4-inch thick slices
Basil Vinaigrette, recipe follows
Fresh basil leaves, torn
Salt and freshly ground pepper
1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tablespoon honey
Salt and freshly ground pepper
1/2 cup olive oil

Steps:

  • Arrange the cheese and tomatoes on a platter and drizzle with the vinaigrette, to taste, and garnish with basil leaves.;
  • Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

FRESH MOZZARELLA AND TOMATO SALAD



Fresh Mozzarella and Tomato Salad image

A splash of lemon and hint of refreshing mint brighten up the medley of red tomatoes, creamy mozzarella and ripe avocados in this colorful, sensational salad. -Lynn Scully, Rancho Santa Fe, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 10

6 plum tomatoes, chopped
2 cartons (8 ounces each) fresh mozzarella cheese pearls, drained
1/3 cup minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons minced fresh mint
1/4 cup lemon juice
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
2 medium ripe avocados, peeled and chopped

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.

Nutrition Facts : Calories 305 calories, Fat 26g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 309mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 4g fiber), Protein 11g protein.

TOMATOES STUFFED WITH FRESH MOZZARELLA AND BASIL



Tomatoes Stuffed with Fresh Mozzarella and Basil image

Provided by Colin Cowie

Categories     Blender     Cheese     Herb     Tomato     No-Cook     Mozzarella     Basil     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

Vinaigrette
1 cup (packed) fresh basil leaves (from 1 large bunch)
1/2 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Sherry wine vinegar
1 tablespoon Dijon mustard
Salad
6 medium tomatoes with stems still attached
2 7-ounce balls fresh water-packed mozzarella cheese, drained, cut into 1/4-inch cubes
1 1/2 tablespoons coarsely chopped fresh basil
6 fresh basil leaves

Steps:

  • For vinaigrette:
  • Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)
  • For salad:
  • Cut small skin-deep X on end opposite stem of each tomato. Drop tomatoes into saucepan of boiling water; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Starting at X, peel skin off tomatoes. Cut 1/3 to 1/2 inch off end opposite stem of each tomato. Using small spoon, scoop out insides of tomatoes, leaving shells intact. Mix cubed mozzarella cheese and chopped basil in medium bowl. Divide cheese mixture among tomato shells, packing gently. (Can be made 2 hours ahead. Cover tomatoes and chill. Bring to room temperature before continuing.)
  • Invert 1 filled tomato on each plate. Pour vinaigrette into 6 shot glasses. Place 1 shot glass next to each tomato. Garnish each tomato with basil leaf.

MARINATED MOZZARELLA & TOMATO APPETIZERS



Marinated Mozzarella & Tomato Appetizers image

Inspired by a dish I had at a restaurant, this simply sensational combination should marinate for at least three hours-the longer the better. -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 16 servings.

Number Of Ingredients 9

1/2 cup Italian salad dressing
2 tablespoons minced fresh basil
2 tablespoons minced fresh chives
1/2 teaspoon coarsely ground pepper
2 cartons (8 ounces each) miniature fresh mozzarella cheese balls, drained
2 cups cherry tomatoes
12 slices French bread baguette (1/2 inch thick), cut into quarters
2 teaspoons olive oil
1/8 teaspoon salt

Steps:

  • Preheat oven to 450°. Combine salad dressing, basil, chives and pepper. Add cheese and tomatoes; toss to coat. Refrigerate, covered, at least 3 hours to let flavors blend., Meanwhile, toss baguette pieces with oil and salt; arrange on a baking sheet. Bake until toasted, 4-5 minutes. Cool completely. Just before serving, add toasted bread to cheese mixture; toss to combine. If desired, thread tomatoes, cheese and bread on skewers for serving.

Nutrition Facts : Calories 119 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 171mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein.

FRESH MOZZARELLA AND TOMATO SANDWICHES



Fresh Mozzarella and Tomato Sandwiches image

If you've got some fresh mozzarella and a beautiful ripe tomato, you've just got to make these sandwiches! Get out the ciabatta rolls and let's do this.

Provided by My Food and Family

Categories     Meal Recipes

Time 10m

Yield 4 servings

Number Of Ingredients 6

4 ciabatta sandwich rolls
1/4 lb. fresh mozzarella cheese, cut into 4 slices
1 jar (12 oz.) roasted yellow peppers, drained
1 large tomato, cut into 4 slices
1 cup baby arugula, divided
1/2 cup KRAFT Balsamic Vinaigrette Dressing

Steps:

  • Cover bottom half of each roll with 1 cheese slice.
  • Top with peppers, tomatoes and arugula. Drizzle with dressing.
  • Cover with tops of rolls.

Nutrition Facts : Calories 460, Fat 21 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g

FRESH TOMATO AND MOZZARELLA ON TOAST



Fresh Tomato and Mozzarella on Toast image

I really love simple fresh meals. The combination of flavors in this dish is so delicious! Its so yummy and so easy to do you'll want to make it all the time! Its great as a meal, snack or side dish.

Provided by Jenna

Categories     Cheese

Time 20m

Yield 6-8 pieces, 1 serving(s)

Number Of Ingredients 8

1/2 French baguette, sliced
2 medium tomatoes, sliced
1 1/2 cups shredded mozzarella cheese
italian seasoning
olive oil
balsamic vinegar
salt
pepper

Steps:

  • To prepare, slice tomatoes and french bread.
  • Toast the slices of french bread in the toaster.
  • Place the toasted french bread pieces on aluminum foil or baking pan.
  • Put one layer of tomato slices on each piece of french bread (usually 1 1/2 to 2 tomato slices for each piece of toast).
  • Sprinkle mozzarella cheese on top of each piece.
  • Bake in toaster oven until cheese is melted.
  • Take out of oven and drizzle a small amount of olive oil and balsamic vinegar on top.
  • Sprinkle Italian seasoning and salt and pepper to taste, on top.
  • Enjoy!

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