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
TOMATO AND OAXACAN CHEESE SALAD
Oaxacan (wah-hah-can) is similar to mozzarella if it were braided. It shreds & pulls apart like string cheese. Summertime tomatoes make this salad shine! Stack all the ingredients into a tower, it is gorgeous, almost to pretty to eat! From Elote Cafe cookbook & chef Jeff Smedstad.
Provided by Chicagoland Chef du
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the tomatoes, thick. Set aside.
- Combine all the ingredients, except the tomatoes and toss well.
- Arrange on salad plates so that the salad mixture is layered between the stacked tomato slices.
- Drizzle with vinaigrette remaining in the bowl.
TOMATO SALAD WITH CHEESE CRISPS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Peheat the oven to 400 degrees F. Toss the bread with 2 tablespoons olive oil on a baking sheet and season with salt and pepper. Bake until golden, about 8 minutes. Let cool slightly.
- Whisk the mustard, lemon juice and vinegar in a large bowl and season with salt and pepper. Slowly whisk in the remaining 2 tablespoons olive oil. Add the tomatoes, scallions and dill and season with salt and pepper. Add the bread
- cubes and toss to coat. Set aside while you make the crisps.
- Toss the cheese with the flour and pepper to taste in a bowl. Arrange the mixture in 4 mounds on the baking sheet and flatten slightly. Bake until golden, about 10 minutes. Cool slightly, then remove with a spatula to a rack and let cool. Serve with the tomato salad.
ROASTED TOMATO AND GOAT CHEESE SALAD
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees. Halve and seed the tomatoes and season with salt and pepper. Lay the tomatoes on a baking rack set over a cookie sheet in the 300 degree oven for 20 minutes or until the skins slip off easily. Remove the tomatoes from the oven, slip off their skins, and brush the tomato halves lightly with olive oil. Return the tomatoes to the oven to roast for an additional hour or until they take on a brilliant, burnished color.
- Meanwhile, slice the Montrachet log into 12 equal-size disks. Dredge each disk of goat cheese with flour then egg then seasoned bread crumbs. Heat a saute pan with 2 tablespoons of olive oil and quickly cook the cheese on both sides. When all the cheese has been cooked in this manner, divide them among 4 salad plates, alternating slices of goat cheese and roasted tomato halves.
- Combine the remaining olive oil with the balsamic vinegar, toss the salad greens with the vinaigrette and place some salad alongside each serving of tomatoes and cheese.
OWEN'S MOZZARELLA AND TOMATO SALAD
A delicious salad for cheese lovers. It is also quick and easy to throw together.
Provided by Dell
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Chop tomatoes in half, then slice finely; arrange on four plates. Trickle a tablespoon of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese. Cover with plastic wrap, and refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 332.4 calories, Carbohydrate 9.1 g, Cholesterol 45.4 mg, Fat 25.2 g, Fiber 2.2 g, Protein 18.8 g, SaturatedFat 9.1 g, Sodium 448.1 mg, Sugar 5.6 g
CHEESE AND TOMATO SALAD
Provided by Jacques Pepin
Categories easy, quick, salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cut tomatoes in half crosswise and gently squeeze out seeds. Cut seeded tomatoes into 1-inch pieces. Place chopped onion in a sieve and wash under cold water to remove some of the sulfuric acid compound, which tends to make the onions discolor and is strong-smelling and irritating to the eyes. Drain thoroughly.
- In a bowl, combine all the ingredients, stirring well. Serve immediately or cover and refrigerate until needed. An hour or so before serving, remove from the refrigerator so the salad is cool, not cold, when eaten. Serve with a crunchy French bread.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 28 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 603 milligrams, Sugar 6 grams
FRESH TOMATO & MOZZARELLA SALAD
Make and share this Fresh Tomato & Mozzarella Salad recipe from Food.com.
Provided by CandyTX
Categories Cheese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut up the tomatoes and mozzarella into large cubes.
- Add basil leaves and drizzle w/ vinegar and olive oil.
- Stir lightly.
- Sprinkle with a little salt.
- Chill at least one hour.
- Store in refrigerator.
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