Mozzarella Salad With Green Herb Dressing Recipes

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TOMATO, MOZZARELLA AND CHERRY SALAD



Tomato, Mozzarella and Cherry Salad image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 to 3 vine-ripe or heirloom tomatoes
1 pint cherry tomatoes
1 pint fresh Bing cherries, pitted and halved (or husk cherries, stemmed and halved)
1 tablespoon sugar
10 to 12 sprigs fresh tarragon, stemmed
8 sprigs fresh basil, stemmed
8 sprigs fresh flat-leaf parsley
1/2 cup finely grated Parmesan
2 to 3 tablespoons olive oil, or more as needed
Coarse sea salt
1 pound fresh mozzarella, cut into 12 slices

Steps:

  • Make the dressing: Whisk together the olive oil and balsamic with the mustard and 1 tablespoon cool water in a bowl. Set aside.
  • Make the salad: Place the tomatoes on a flat surface. Cut the smaller ones in half and the larger ones into slices or wedges. Arrange all the tomatoes and cherries in a single layer, flesh-side up, on a large serving platter or individual plates. Sprinkle them with the sugar.
  • "Herb" the mozzarella: Use a pair of scissors to coarsely cut the tarragon, basil and parsley into pieces and toss in a medium bowl with the Parmesan, olive oil and a pinch of salt. The herbs should feel slightly dampened and sticky from the olive oil. If not, add more olive oil by the tablespoon as needed. Press both sides of the mozzarella slices into the herb mix to coat them, then intersperse the cheese pieces amongst the tomatoes on the serving platter or plates.
  • Season the dish with salt and spoon all the dressing over the tomatoes and cheese.

GREEN SALAD WITH HERB VINAIGRETTE



Green Salad with Herb Vinaigrette image

My mother-in-law regularly makes this for birthdays and holiday dinners. It is best in the summer when fresh, locally grown tomatoes are available. -Amy Sauser, Omaha, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

2/3 cup canola oil
1/4 cup red wine vinegar
1/4 cup minced fresh parsley
2 green onions, chopped
1 garlic clove, minced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dill weed
1/4 teaspoon pepper
6 cups torn mixed salad greens
6 medium tomatoes, cut into wedges
6 large fresh mushrooms, sliced

Steps:

  • In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours., Divide the salad greens, tomatoes and mushrooms among eight salad plates. Whisk dressing; drizzle over salads.

Nutrition Facts : Calories 197 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.

FRESH MOZZARELLA AND TOMATO SALAD WITH SHERRY VINAIGRETTE



Fresh Mozzarella and Tomato Salad With Sherry Vinaigrette image

Provided by Fran Schumer

Categories     easy, quick, salads and dressings

Time 25m

Number Of Ingredients 15

3 7-ounce jars of roasted peppers
1 1/4 cup extra-virgin olive oil
1 tablespoon chopped garlic
1 teaspoon fresh thyme
1 tablespoon fresh parsley
1/4 cup Spanish sherry vinegar
1 teaspoon dijon mustard
2 pounds fresh mozzarella cut into 1/4-inch slices
2 pounds vine-ripened tomatoes cut in 1/4-inch slices
1 pound organic mesclun
1 cup parsley leaves
bunch of scallions (chop all the white and some of the green)
3/4 pound oil-cured olives, pitted and julienned
3/4 cup toasted walnuts
salt and pepper to taste

Steps:

  • Drain the peppers and, in a bowl, mix with 1/4 cup olive oil.
  • Add a pinch of salt and briefly grill.
  • Put back in bowl, add another 1/4 cup olive oil, garlic, thyme and chopped parsley. Mix well and keep warm.
  • Combine sherry, the remaing oil and dijon mustard. Season to taste with salt and pepper. Whisk slightly and store in refrigerator.
  • Arrange peppers around plate. Alternate mozzarella and tomatoes on top of peppers.
  • In bowl, mix lettuce, parsley, scallions and olives and dress with all but 1/2 cup of the vinaigrette. Make a mountain in the center on each plate. Spoon vinaigrette on top of mozzarella and tomatoes. Sprinkle walnuts on top of lettuce.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 437 milligrams, Sugar 3 grams, TransFat 0 grams

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

SIMPLE GREEN SALAD WITH HERB VINAIGRETTE



Simple Green Salad with Herb Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 20

4 cups romaine lettuce leaves
2 ounces cucumber, peeled, seeded, and cut into long rounds
4 celery stalks, cut into thirds lengthwise and then crosswise into 2 inch lengths
8 ounces yellow squash, julienned
4 whole carrots, scooped into small balls with the small side of the melon baller
2 tomatoes, chopped
2 ounces diced red onion
Herb Vinaigrette, recipe follows
2 large corn tortillas
Vegetable oil, for frying
Salt and freshly ground black pepper
4 tablespoons white wine vinegar
2 tablespoons peeled fresh garlic
8 tablespoons freshly squeezed lemon juice
4 tablespoons chopped lemon zest
4 tablespoons chopped fresh herbs (parsley, basil, marjoram, thyme)
1/2 teaspoon salt
2 cups extra-virgin olive oil
2 teaspoons Dijon mustard
Freshly ground black pepper

Steps:

  • To make the salad: rinse the lettuce in chilled water. Remove from water, wrap in damp paper towels and refrigerate.
  • Marinate the cucumber, celery, squash, carrots, tomatoes, and onions, separately, with the herb vinaigrette. Cover each, and refrigerate for 30 minutes.
  • Slice the tortillas into 4-inch long, thin, triangular strips.
  • In a large pan, add 1/2-inch of oil and heat. When the oil is hot, fry the tortillas until they are crisp. Remove to a paper towel-lined plate, season, and let cool.
  • Place the lettuce in a large bowl. Add the marinated vegetables and toss with some more of the Herbed Vinaigrette. Season with salt and pepper. Top with the crispy tortilla strips.
  • To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified.

GREEN BEAN AND CHERRY TOMATO SALAD WITH HERB DRESSING



Green Bean and Cherry Tomato Salad with Herb Dressing image

Categories     Salad     Bean     Tomato     Quick & Easy     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

1 1/2 pounds slender green beans, trimmed, cut into 2-inch pieces
3/4 cup chopped seeded tomatoes
1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 cup chopped fresh Italian parsley
1 cup halved cherry tomatoes

Steps:

  • Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain well. Place in large bowl.
  • Mix next 5 ingredients in small bowl; stir into beans. Season with salt and pepper. Garnish with parsley and cherry tomatoes.

GREEN SALAD WITH HERBS



Green Salad with Herbs image

Liven up your green salad with herbs such as parsley, tarragon, or chives.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
4 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
Coarse salt and ground pepper
2 heads Boston or Bibb lettuce, torn into bite-size pieces
1/2 cup torn or chopped fresh herbs, such as parsley, tarragon, and chives

Steps:

  • In a small bowl, whisk together olive oil, lemon juice, and mustard; season with salt and pepper. In a large bowl, combine lettuce and herbs. Add dressing and toss to combine.

Nutrition Facts : Calories 71 g, Fat 7 g, Fiber 1 g, Protein 1 g, SaturatedFat 1 g

SPRING SALAD WITH FRESH MOZZARELLA



Spring Salad with Fresh Mozzarella image

This salad is very simple, so the quality of each ingredient is key. Use the best olive oil and sea salt you can find, and look for buffalo mozzarella that has a wonderful tangy taste.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

2 1/2 cups mache (2 to 3 packages) or tender baby lettuce leaves
1 ball (10 ounces) fresh buffalo mozzarella, halved lengthwise, sliced 1/2-inch thick crosswise
2 scallions, white and pale-green parts only, trimmed and thinly sliced
4 radishes, trimmed and sliced into rounds
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil

Steps:

  • Place mache on a platter, and arrange mozzarella and radishes on top. Sprinkle with scallions. Just before serving, season with salt and pepper, and drizzle with the oil.

FRESH MOZZARELLA PASTA SALAD



Fresh Mozzarella Pasta Salad image

A take on a traditional Caprese, but modified into a light summer pasta salad that goes great with anything off the grill, or just on its own. When I eat it on its own, I sometimes add about a cup of any chunked, cold sausage (I suggest pepperoni or a lighter summer sausage). Any pasta is fine, but I like the orzo's size.

Provided by Meghan

Categories     Salad     100+ Pasta Salad Recipes     Italian Pasta Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 cup uncooked orzo pasta
1 ½ cups cubed fresh mozzarella cheese
2 fresh plum tomatoes, seeded and cut into bite-size pieces
¼ cup chopped fresh basil
1 teaspoon crushed red pepper flakes
salt to taste
1 tablespoon olive oil, or as needed

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. Drain well, and let cool.
  • Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.

Nutrition Facts : Calories 370 calories, Carbohydrate 42.5 g, Cholesterol 35.4 mg, Fat 14.4 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 7.2 g, Sodium 69 mg, Sugar 3.4 g

GREEN SALAD WITH MOZZARELLA AND TOMATOES



Green Salad With Mozzarella and Tomatoes image

Make and share this Green Salad With Mozzarella and Tomatoes recipe from Food.com.

Provided by Amis227

Categories     Greens

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 cups assorted lettuce leaves (I like using mixed baby greens)
4 tomatoes, sliced
2 avocados, peeled, seeded and sliced
1 -2 cup mozzarella cheese, shredded
1/2 cup olive oil
1/2 cup red wine vinegar
2 garlic cloves, minced
1/2 teaspoon marjoram
1/2 teaspoon dried dill
1/2 teaspoon dried oregano
salt and pepper

Steps:

  • Combine lettuce, tomatoes, avocados and cheese together in a large bowl.
  • Combine olive oil, vinegar, garlic and spices in a cruet and shake well.
  • Pour over salad just before serving and toss.

Nutrition Facts : Calories 342.8, Fat 32.2, SaturatedFat 6.4, Cholesterol 14.8, Sodium 133.3, Carbohydrate 10.5, Fiber 5.9, Sugar 3, Protein 6.6

SALAD WITH HERB-DIJON DRESSING



Salad with Herb-Dijon Dressing image

Categories     Salad     Leafy Green     Herb     Mustard     Tomato     Quick & Easy     Asparagus     Green Bean     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

3 tablespoons balsamic vinegar
1 1/2 tablespoons minced shallot
1 tablespoon Dijon mustard
1 tablespoon minced fresh basil
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh thyme
1/2 cup olive oil
12 large green beans
6 large asparagus spears
4 cups (packed) mixed baby lettuces (about half of 4.5-ounce package)
3/4 cup cherry tomatoes, halved
8 large fresh basil leaves, thinly sliced

Steps:

  • Combine vinegar, shallot, Dijon mustard, basil, tarragon, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
  • Cook green beans and asparagus in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain. Cut vegetables into 1/2-inch pieces; place in large bowl. Add lettuces, tomatoes and sliced basil leaves. Toss salad with enough dressing to coat.

GREEN BEAN AND MOZZARELLA SALAD



Green Bean and Mozzarella Salad image

Your tailgate crowd will love this bright, tasty salad from Stasha Wampler of Clinchport, Virginia. It's easy to make and take.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 7

2 cups cut fresh green beans (2-inch pieces)
6 plum tomatoes, sliced
1 block (8 ounces) mozzarella cheese, cubed
1/2 cup Italian salad dressing
1/3 cup minced fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place beans in a small saucepan and cover with water. Bring to a boil; cook, uncovered, for 6-8 minutes or until crisp-tender. Drain and rinse in cold water. , Place beans in a large salad bowl. Add the remaining ingredients; gently toss to coat. Cover and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 153 calories, Fat 12g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 438mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

MOZZARELLA SALAD WITH GREEN HERB DRESSING



Mozzarella Salad With Green Herb Dressing image

Make and share this Mozzarella Salad With Green Herb Dressing recipe from Food.com.

Provided by Yia Yia

Categories     Greens

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 head romaine lettuce
1 head escarole
1 head loose leaf lettuce
2 pints cherry tomatoes
1 lb mozzarella cheese
1 egg
2 tablespoons Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup champagne or 1/4 cup wine vinegar
1/2 teaspoon salt
white pepper
1/4 cup olive oil

Steps:

  • Tear the various lettuces into bite size pieces and combine with cherry tomatoes (halve the tomatoes if they are large).
  • Cube the mozzarella and combine with lettuce and tomatoes. Set aside.
  • For dressing: In a food processor bowl or blender, combine egg, mustard, vinegars, salt and pepper.
  • Add olive oil in a thin stream.
  • Process until emulsified.
  • Toss with salad, serve immediately.

Nutrition Facts : Calories 291.9, Fat 20.7, SaturatedFat 8.7, Cholesterol 71.2, Sodium 588.8, Carbohydrate 10.7, Fiber 5.2, Sugar 4.2, Protein 16.5

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From throughthefibrofog.com


GREEN BEAN, TOMATO, & FETA SALAD WITH HERB VINEGAR DRESSING
2019-06-04 Ingredients: 1½ lbs. fresh green beans, tips removed and cut in half; 1 pint grape tomatoes, washed and cut in half; 1 T fresh basil leaves, finely chopped
From lifewithlovebugs.com


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