Grape Tomato Mozzarella Salad Recipes

GRAPE TOMATO MOZZARELLA SALAD

Grape Tomato Mozzarella Salad image

Linda Haas created this fuss-free recipe after tasting something similar on a cruise. It makes a speedy and summery, light bite at home in Tenmile, Oregon. LINDA'S TIP: "To make it even lighter, use a fat-free Italian dressing."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1/2 large sweet onion, thinly sliced
1 medium cucumber, sliced
2 cups grape tomatoes
1/2 cup loosely packed fresh basil leaves, sliced
4 ounces fresh mozzarella cheese, sliced
1/3 cup fat-free Italian salad dressing

Steps:

Arrange the onion, cucumber, tomatoes, basil and mozzarella on salad plates. Drizzle with dressing. Serve immediately.

Nutrition Facts : Calories 85 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 224mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

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

Ingredients

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

PAN-SAUTéED GRAPE TOMATOES WITH MOZZARELLA

Pan-Sautéed Grape Tomatoes with Mozzarella image

Serve this flavorful side dish made with tomatoes and mozzarella - ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 pints (4 cups) grape tomatoes
1 large shallot, finely chopped
2 tablespoons dry white wine
1 tablespoon chopped fresh thyme leaves
1 teaspoon coarse (kosher or sea) salt
1/2 teaspoon freshly ground pepper
1 tablespoon butter
1 container (8 oz) fresh mozzarella cheese in whey, drained, cubed
Fresh thyme sprigs and additional freshly ground pepper, if desired

Steps:

In 12-inch skillet, heat oil over medium-high heat. Cook tomatoes and shallot in oil 4 minutes, stirring frequently, until tomatoes begin to burst and skins are blistered. Gently press half of tomatoes with back of spoon to release juices.
Stir in wine, chopped thyme, salt and 1/2 teaspoon pepper, scraping bottom of pan to loosen browned bits. Add butter; simmer 5 minutes.
In serving dish, toss mozzarella with warm tomatoes. Garnish with thyme sprigs and additional pepper.

Nutrition Facts : Calories 256, Carbohydrate 7 g, Fat 2 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 542 mg

BALSAMIC MARINATED TOMATO AND MOZZARELLA SALAD

Balsamic Marinated Tomato and Mozzarella Salad image

A perfectly simple salad marinated in a combination of olive oil and balsamic vinegar and kicked up with onion, garlic and basil. The longer it sits, the better it gets. Also great served over pasta.

Provided by Marie

Categories Cheese

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon salt
black pepper
1 clove minced garlic
3 tablespoons chopped fresh basil
1/4 cup onion, chopped
1 1/2 cups mozzarella cheese, cubes
1 pint grape tomatoes or 1 pint cherry tomatoes, halved

Steps:

Mix together first five ingredients for dressing and toss in cheese and tomatoes.
Chill until ready to serve.

PENNE WITH GRAPE TOMATOES AND MOZZARELLA

Penne with Grape Tomatoes and Mozzarella image

Adding chickpeas to the pasta makes this meal heartier and healthier; using thyme instead of more predictable basil perks up the whole dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 20m

Number Of Ingredients 8

Ingredients

12 ounces ridged or plain penne
Coarse salt and ground pepper
1 can (15 ounces) chickpeas, rinsed and drained
1 pint grape or cherry tomatoes, halved
1/2 pint (8 ounces) bocconcini (small fresh mozzarella balls), halved, or 8 ounces fresh mozzarella, cubed
2 tablespoons fresh thyme leaves, plus more for garnish
2 tablespoons olive oil
1 tablespoon white-wine vinegar

Steps:

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add chickpeas to pot; immediately drain pasta mixture, and return to pot.
Add tomatoes, bocconcini, thyme, oil, and vinegar to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats penne (you may not need all the water). Season with salt and pepper; toss to combine. Serve, garnished with additional thyme.

Nutrition Facts : Calories 634 g, Fat 21 g, Fiber 6 g, Protein 29 g

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