Tomato And Mozzarella Salad With Pesto Recipes

TOMATO MOZZARELLA SALAD

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.

ORZO PESTO SALAD WITH TOMATOES & FRESH MOZZARELLA

Steps:

• Bring a large pot of salted water to a boil. Cook the orzo according to package directions. When the pasta is cooked, drain it in a colander. Rinse the orzo with cool water and drain twice more.
• Place the drained, cooled orzo in a large bowl. Stir in the pesto. Depending on how thick you pesto is, you may need to add some olive oil to loosen up the pasta. Drizzle olive oil in as needed.
• Halve the cherry tomatoes and tear the basil leaves into small pieces. Toss both into the bowl of orzo along with the spinach. Give everything a good stir to mix and add more olive oil if needed.
• Tear the bocconcini into bite sized pieces and add them to the bowl. Stir to combine.
• Season the pasta salad with salt and pepper to taste. Serve at room temperature as a meal or as a side.

TOMATO AND MOZZARELLA PESTO PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and add to a large bowl. Note - If you don't want the mozzarella in step two to melt at all and want it to remain intact in balls, wait about 10 minutes for the pasta to cool a bit before proceeding.
• Add the cherry tomatoes, mozzarella, pesto, and stir to combine and coat evenly.
• Add the Parmesan, pepper, and stir to combine and coat evenly. Taste and if desired, add salt but I did not find it necessary.
• Optionally garnish with basil and serve immediately if desired or chill before serving.

PESTO TOMATO SALAD

Steps:

• Arrange sliced vine-ripened tomatoes on serving dish.
• In bowl combine grape tomatoes, pesto and red onion and toss until evenly coated.
• Arrange tomato mixture over sliced tomatoes.

TOMATO AND MOZZARELLA SALAD WITH PESTO

Steps:

• Cut half the tomatoes into thick slices and the other half into wedges. Arrange the slices on a large serving plate, slightly overlapping each other.
• Put the tomato wedges into a bowl and drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper. Mix carefully and arrange on top of the tomato slices.
• Add the rucola leaves and mozzarella and the onion and red pepper to the tomato wedges. Drizzle the salad with more olive oil and balsamic vinegar, season to taste with salt and pepper and serve.