ROASTED TOMATO CAPRESE SALAD
Steps:
- Preheat the oven to 275 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
- Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.
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.
Nutrition Facts : Calories 226 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 28 milligrams, Sodium 158 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 12 grams, Sugar 2 grams
GRILLED TOMATO SALAD WITH MOZZARELLA AND UNAGI SAUCE
Steps:
- In a small saucepan, combine the soy sauce with the mirin, sugar and soju; bring to a boil. Simmer over moderate heat, stirring, until reduced to 1/4 cup, about 12 minutes. Let cool completely, then whisk in the mayonnaise and lime juice and season with salt. Light a grill or preheat a grill pan. Brush the green tomatoes with oil and season with salt. Grill over high heat, turning once, until lightly charred, 4 minutes. Transfer to a plate to cool, then cut into quarters. In a perforated grill pan, toss the whole grape tomatoes with the 1 tablespoon of oil and season with salt. Grill over high heat, tossing occasionally, until lightly charred, about 2 minutes. Let cool slightly. On a platter, toss the mozzarella with all of the tomatoes. Drizzle 1/2 cup of the unagi sauce over the salad and scatter the basil and mint on top. Serve, passing the remaining sauce at the table. MAKE AHEAD The unagi sauce can be refrigerated for up to 3 days. Bring to room temperature before serving.
COLORFUL TOMATO 'N' MOZZARELLA SALAD
This is my twist on the popular tomato-mozzarella salad. Since the rest of the salad is so light, you can splurge with the fresh mozzarella! -Tari Ambler, Shorewood, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Arrange spinach on a platter; top with tomato and cheese slices. Sprinkle with basil, salt and pepper. Drizzle with vinegar and oil. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 132 calories, Fat 9g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 218mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
GRILLED TOMATOES
Perfect, easy, and yummy!
Provided by Lynne2478
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 16
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
- Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.
Nutrition Facts : Calories 21.3 calories, Carbohydrate 3 g, Fat 1 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 149.1 mg, Sugar 1.9 g
PENNE, TOMATO, AND MOZZARELLA SALAD
Garden fresh basil and summer sweet cherry tomatoes make this pasta salad a warm season favorite. Takes only a few minutes to put together, a quick summertime meal.
Provided by MARBALET
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
- Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.
Nutrition Facts : Calories 404.8 calories, Carbohydrate 47.5 g, Cholesterol 21 mg, Fat 17.2 g, Fiber 3.8 g, Protein 17.5 g, SaturatedFat 5.2 g, Sodium 337.2 mg, Sugar 3.2 g
GRILLED SMOKED-MOZZARELLA SALAD WITH BALSAMIC VINAIGRETTE RECIPE BY TASTY
Here's what you need: dijon mustard, honey, salt, pepper, oil, balsamic vinaigrette, smoked mozzarella, olive oil, breadcrumb
Provided by Merle O'Neal
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine Dijon mustard, honey, salt, pepper, oil, and balsamic vinaigrette in a small bowl and stir to combine. NOTE: You can also shake the ingredients in a jar with a secure lid.
- Slice the mozzarella into ¼-inch (6 mm) slices and toss them with olive oil in a bowl.
- Press each slice into the breadcrumbs to fully coat the entire surface.
- Lay the slices out on a parchment paper-lined baking sheet and freeze for about 30 to 45 minutes.
- Cook each slice in a pan or grill about 2 minutes each side until breadcrumbs are golden and grill marks appear.
- Transfer each slice onto your salad and top with salad dressing.
- Nutrition Calories: 2424 Fat: 202 grams Carbs: 87 grams Fiber: 4 grams Sugars: 21 grams Protein: 62 grams
- Enjoy!
GRILLED TOMATO SALAD WITH MOZZARELLA AND UNAGI SAUCE
Steps:
- In a small saucepan, combine the soy sauce with the mirin, sugar and soju; bring to a boil. Simmer over moderate heat, stirring, until reduced to 1/4 cup, about 12 minutes. Let cool completely, then whisk in the mayonnaise and lime juice and season with salt. Light a grill or preheat a grill pan. Brush the green tomatoes with oil and season with salt. Grill over high heat, turning once, until lightly charred, 4 minutes. Transfer to a plate to cool, then cut into quarters. In a perforated grill pan, toss the whole grape tomatoes with the 1 tablespoon of oil and season with salt. Grill over high heat, tossing occasionally, until lightly charred, about 2 minutes. Let cool slightly. On a platter, toss the mozzarella with all of the tomatoes. Drizzle 1/2 cup of the unagi sauce over the salad and scatter the basil and mint on top. Serve, passing the remaining sauce at the table. MAKE AHEAD The unagi sauce can be refrigerated for up to 3 days. Bring to room temperature before serving.
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- In a small saucepan, combine the soy sauce with the mirin, sugar and soju; bring to a boil. Simmer over moderate heat, stirring, until reduced to 1/4 cup, about 12 minutes. Let cool completely, then whisk in the mayonnaise and lime juice and season with salt.
- Light a grill or preheat a grill pan. Brush the green tomatoes with oil and season with salt. Grill over high heat, turning once, until lightly charred, 4 minutes. Transfer to a plate to cool, then cut into quarters.
- In a perforated grill pan, toss the whole grape tomatoes with the 1 tablespoon of oil and season with salt. Grill over high heat, tossing occasionally, until lightly charred, about 2 minutes. Let cool slightly.
- On a platter, toss the mozzarella with all of the tomatoes. Drizzle 1/2 cup of the unagi sauce over the salad and scatter the basil and mint on top. Serve, passing the remaining sauce at the table.
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