TOMATO, MOZZARELLA AND PROSCIUTTO SALAD RECIPE
An Italian-style salad combining the fresh flavors of ripe tomatoes, aromatic basil, and smooth mozzarella with the richness of prosciutto and the tangy flavor of balsamic vinegar. You can also try our Green Tomato Salsa recipe for a way to prepare your green tomatoes.
Provided by RecipeTips
Time 45m
Number Of Ingredients 12
Steps:
- Cut tomatoes into medium width slices, approximately 8 slices. Cut cheese into slices of similar sized widths as the tomato slices. A round buffalo mozzarella (di buffala) or a burratta cheese allows the slices to closely match the round slices of the tomatoes. On each salad plate, or on a large serving plate, arrange the tomato and cheese slices so they alternate, laying first a slice of tomato and then a slice of cheese. As each slice of tomato is placed on the plate, add a little salt and pepper over each slice. Sprinkle the onion, garlic and capers over the slices of cheese and tomatoes and then top with the sliced prosciutto ham. Whisk together olive oil, vinegar and mustard. Season to taste. Drizzle dressing over all the ingredients, and when ready to serve, garnish with basil. Serves 2 as an entrée or it can be divided to serve 4 as a side salad. When serving 4, use 2 slices of tomato and 1 slice of cheese or vary amounts as desired.
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
MOZZARELLA AND TOMATO SALAD
This Italian classic makes the best of summertime's bounty, with colors that recreate the look of the Italian flag. Buon appetito!
Categories Side Dish
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- In large bowl, mix vinegar, oil, basil and parsley with whisk. Stir in tomatoes and cheese; toss gently.
Nutrition Facts : Calories 90, Carbohydrate 3 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 2 g, TransFat 0 g
RIPE TOMATO SALAD WITH SMOKED MOZZARELLA AND PROSCIUTTO
Provided by Food Network
Time 15m
Yield 4 to 6 portions
Number Of Ingredients 12
Steps:
- Carefully wash the arugula in several changes of water, being aware of the dense sand usually found on this green. Trim off and remove the stems. Dry the leaves in a salad spinner.
- Slice the smoked mozzarella into thin 1/8 inch slices. Slice the tomatoes as neatly and evenly as the cheese, 1/8 inch thick.
- Brush the bread with 2 tablespoons extra virgin oil and grill or toast under a broiler until crisp and golden. Encircle the outside edge of a serving platter with the crostini. Lay the clean arugula out in the center of the platter as a base for the salad.
- Combine the vinegar with the mustard in a small stainless steel bowl. Whisk together briskly while drizzling in the olive oil. Add the diced onion and combine.
- Carefully layer the slices of mozzarella, tomato, prosciutto and basil leaves around the greens. Drizzle vinaigrette over and around, sprinkle pine nuts and serve.
PROSCIUTTO AND TOMATO SALAD WITH SMOKED MOZZARELLA CROUTES
Provided by Molly O'Neill
Categories easy, quick, salads and dressings, appetizer, side dish
Time 15m
Yield Two main-course or four first-course servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Place tomatoes in a small saucepan and cover with water. Bring to a boil, reduce heat and simmer until softened, about 5 minutes. Drain. In a large bowl, toss together tomatoes, salad greens and prosciutto.
- In a small bowl, whisk together the vinegar, oil, salt and pepper. Place the bread on a baking sheet and top each piece with a slice of mozzarella. Bake until the cheese is melted, about 5 minutes.
- Toss the salad with the dressing and divide between 2 or 4 plates. Divide the croutes between the plates and serve immediately.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 21 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 1309 milligrams, Sugar 10 grams, TransFat 0 grams
PROSCUITTO, MOZZARELLA AND SAUTEED TOMATO PANINI
Steps:
- Cut bread in half, lengthwise. In a small bowl, combine 3 tablespoons olive oil, and salt and pepper. Brush mixture on inside of bread. Layer with tomatoes that have been Sauteed in 1 tablespoon oil, arugula, mozzarella and prosciutto. Cover with top side of bread. Cut and serve.
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