VINE-RIPE TOMATO SALAD WITH QUESO FRESCO, CILANTRO, AND SERRANO
Steps:
- Slice tomatoes about 1/4-inch thick and arrange on a plate with the sliced onions. Place the sliced chile alongside the tomatoes and sprinkle the cilantro on top and around the plate. Crumble the queso fresco on top.
- In a bowl combine the oregano, oil, and vinegar and mix well. Drizzle the vinaigrette on top just before serving. Season with salt and pepper, to taste.
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.
MOZZARELLA TOMATO SALAD
A few fresh ingredients are the key to this delightful mozzarella tomato salad. It can be on tonight's table in no time. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cheese, tomatoes and onion. In another small bowl, combine the remaining ingredients. Drizzle over salad; toss to coat. Let stand at least 15 minutes. Stir just before serving.
Nutrition Facts : Calories 157 calories, Fat 13g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 192mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
FRESH MOZZARELLA AND TOMATO SALAD
A splash of lemon and hint of refreshing mint brighten up the medley of red tomatoes, creamy mozzarella and ripe avocados in this colorful, sensational salad. -Lynn Scully, Rancho Santa Fe, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the tomatoes, cheese, basil, parsley and mint; set aside., In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving., Just before serving, stir in avocados. Serve with a slotted spoon.
Nutrition Facts : Calories 305 calories, Fat 26g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 309mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 4g fiber), Protein 11g protein.
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
MOST AMAZING SALAD! TOMATO, MOZZARELLA, AVOCADO, AND BLISS
Light and summery and fresh and AMAZING! This is a California variation on the traditional Caprese salad that is so easy and to die for! Best when using fresh and ripe ingredients, for instance your own garden or a farmer's market. Ratio of the ingredients is hard to mess up, very flexible recipe with room for personal taste variations.
Provided by procrastinatew/cooking
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Lightly toss tomato, mozzarella cheese, and avocado cubes in a salad bowl. Mix balsamic vinegar, red wine vinegar, dried basil, sugar, salt, and black pepper in a separate bowl. Pour dressing over salad and mix again to coat.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 13.3 g, Cholesterol 44.5 mg, Fat 22.2 g, Fiber 5.7 g, Protein 12.4 g, SaturatedFat 9.6 g, Sodium 92.6 mg, Sugar 6.1 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!
SMOKED MOZZARELLA AND PENNE SALAD
From the Whole Foods Market Cookbook. I buy this at the deli at my local Whole Foods a lot, mostly because if I make it, I will eat it ALL. Much better to walk up to the counter and say "One small cup of the mozzarella and penne, please!" Sometimes I find that the deli combines roasted AND fresh bell peppers, a nice added texture, and I'm not sure that they don't blanch their spinach leaves very quickly, as theirs always seem slightly wilted, although it doesn't call for that here. When I make this, my husband prefers that I use some regular mozzarella along with the smoked (just his personal taste) but I like the smoked. When cutting or grating fresh mozzarella, a useful tip is to pop it in the freezer for a few minutes to firm it up a bit--it will be much more receptive to the advances of your knife when it comes out!
Provided by drbecca26
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Process the dressing ingredients in food processor or blender until smooth.
- Cook pasta until al dente. Drain pasta in colander and run under cold water until well-cooled.
- In a large bowl, combine cooked pasta, spinach, roasted red peppers and smoked mozzarella.
- Toss the salad with the dressing then serve.
Nutrition Facts : Calories 262.4, Fat 12.8, SaturatedFat 5.1, Cholesterol 29, Sodium 339.2, Carbohydrate 27.7, Fiber 3.5, Sugar 1.3, Protein 10.2
TOMATO AND SMOKED MOZZARELLA TART
A delicious tart made with puff pastry, smoke mozzarella and fresh tomatoes. This recipe came from the America's Test Kitchen newsletter.
Provided by ThreeGoodCooks
Categories Breads
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to lower-middle position and heat oven to 425°F
- Dust work surface with flour and unfold both pieces puff pastry onto work surface. Following illustrations below, form 1 large sheet with border, using beaten egg as directed. Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell. Bake 13 to 15 minutes, then reduce oven temperature to 350°F; continue to bake until golden brown and crisp, 13 to 15 minutes longer. Transfer to wire rack; increase oven temperature to 425°F
- While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes. Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.
- Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes. Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.
Nutrition Facts : Calories 661.9, Fat 46.9, SaturatedFat 14.5, Cholesterol 66, Sodium 549.9, Carbohydrate 42.8, Fiber 2.2, Sugar 3.1, Protein 17.9
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