Marinated Mozzarella Tomato Salad Recipes

MARINATED MOZZARELLA & TOMATO APPETIZERS

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.

BALSAMIC MARINATED TOMATO AND MOZZARELLA SALAD

Steps:

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

MARINATED MOZZARELLA TOMATO SALAD

Steps:

• MARINATE: Combine the olive oil, lemon juice, grated garlic, salt, red pepper flakes in a bowl and stir until mixed. Add 1 -2 torn basil leaves to the mix along with the mozzarella. Cover and allow to sit at room temperature for at least 1 hour and if possible, cover and refrigerate for 24-36 hours.
• TOMATOES: An hour before serving, add the tomatoes to a medium bowl. Remove the mozzarella from the marinade and add to the tomatoes (don't toss out the oil!) Add the torn basil leaves, along with another big pinch of Malden salt and drizzle roughly 2 tablespoons of the oil on top and toss to combine. Allow the salad to marinate for 1 hour before serving. Taste and adjust with additional marinade oil or salt if the salad needs it before serving. Drizzle with homemade balsamic glaze and serve!

BYRDHOUSE MARINATED TOMATOES AND MUSHROOMS

Steps:

• Whisk together the balsamic vinegar, vegetable oil, sugar, salt, and pepper in a bowl; add the tomatoes, mushrooms, onions, and basil; toss until evenly coated. Cover and chill in refrigerator at least 3 hours. Stir before serving.

MARINATED TOMATO SALAD WITH BASIL & MOZZARELLA

Steps:

• Dice tomatoes until you have enough for 6 cups (the amount of tomatoes used will vary depending on the variety of tomato used). You can dice the tomatoes as large or small as you like.
• Place the diced tomatoes in a large serving bowl.

MARINATED MOZZARELLA TOSSED SALAD

Steps:

• In a small bowl, whisk the vinegar, apricot nectar, garlic, salt, basil, oregano, thyme and pepper. Slowly whisk in the oil. Add cheese cubes and toss to coat. Cover and refrigerate for 1 hour., Just before serving, toss the romaine, tomatoes and cheese mixture in a large salad bowl.

CHERRY TOMATO SALAD

Steps:

• Place tomatoes and mozzarella balls in a large bowl. Add salt and pepper and stir gently. Pour in dressing (you may not need all the dressing) and stir gently.
• Spread the tomatoes on a platter, drizzle with dressing, and sprinkle with the basil. Serve immediately.
• Place olive oil, vinegar, salt, and pepper in a container with a lid and shake until well blended.

TOMATO-CUCUMBER MOZZARELLA SALAD

Steps:

• In a large bowl, combine tomatoes, cucumber, green pepper, onions, olives, parsley and basil. In a small bowl, whisk oil, vinegars, sugar, salt, oregano and pepper. Pour over salad; toss to coat. Cover and refrigerate for at least 15 minutes. Just before serving, toss in cheese. Serve with a slotted spoon.

MARINATED TOMATOES

Steps:

• Cut the tomatoes into 1/2-inch thick slices and arrange in a single layer in a large, shallow dish. Measure the oil, vinegar, onion, garlic, parsley, basil, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously to combine and evenly pour over the tomatoes in the dish. Cover and marinate for 2 to 3 hours on the counter, or 12 to 24 hours in the refrigerator. Bring chilled tomatoes to room temperature before serving. Transfer tomatoes to serving dishes, spoon juices over the tops, and garnish with additional chopped fresh herbs, if desired.