TOMATO MOZZARELLA SALAD
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
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
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
TOMATO MOZZARELLA PESTO PASTA SALAD RECIPE - (4.3/5)
Provided by I_love_cooking
Number Of Ingredients 12
Steps:
- Prepare pasta according to package directions until al dente. Rinse in cold water and drain. Toss cooked pasta with prepared pesto sauce. Cool pasta mixture. Divide fresh baby spinach on serving plates. Arrange pesto pasta mixture on top. Garnish with fresh mozzarella balls and cherry tomatoes. Pesto sauce: In a food processor or blender, combine basil, pine nuts, garlic, salt and half of olive oil. Process steadily until mixture turns into a grainy paste, while adding the rest of the olive oil in.
FRESH PESTO AND TOMATO SALAD
Sometimes simple and fresh is best! That is for sure the face with this recipe that I put together while creating recipes for my vegetarian food blog - http://weekendcarnivore.com . For the pesto, I used Kittencal's recipe #144195 which really is great stuff! This is enough for one but can be very easily multiplied.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Lay the tomato slices out on a plate with the ends just overlapping.
- Drizzle the fresh pesto liberally over the tomato slices.
- Scatter with your toasted pine nuts and enjoy.
Nutrition Facts : Calories 31.6, Fat 1.2, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 5, Fiber 1.5, Sugar 3.3, Protein 1.3
MOZZARELLA, PESTO AND TOMATO PIE
I was looking for a recipe for tomato pie or tart. I developed my own recipe based on ideas drawn from several sources. The number of tomatoes and amount of mozzarella are just approximations since I mostly made this recipe up. Let this not deter you from trying this one. I tried this one today and the results were so yummm...
Provided by daisy M
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Prebake a 9" pie crust according to the package directions until barely golden brown.
- Preheat oven to 400 degree farenheit.
- Remove from oven and add the shredded cheeses.
- Let cool.
- Prepare pesto by grinding together all the ingredients and adding enough oil to form a coarse,thick paste.
- Core tomatoes and slice into 1/2 inch thick rings.
- Salt the slices liberally and place them on paper towels for 30 minutes.
- Press slices to extract all the liquid and wipe off as much salt as possible.
- Assemble the pie: Place the sliced mozzarella onto the cooled pie shell (arrange enough slices to closely fit into the shell).
- All the slices you may have might not be needed.
- Spread the pesto over the mozzarella in a thick layer to coat the cheese well.
- Arrange sliced tomatoes on top and season with salt and pepper.
- Bake for 15 min until cheese melts and pie is golden brown.
Nutrition Facts : Calories 437.6, Fat 30.2, SaturatedFat 11.4, Cholesterol 44.8, Sodium 592.8, Carbohydrate 25.5, Fiber 3.3, Sugar 2, Protein 16.9
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