Tomato Mozzarella Bread Salad 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.

TUSCAN TOMATO & BREAD SALAD

Steps:

• Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
• Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

TOMATO AND BREAD SALAD

Steps:

• Dice the tomatoes into 1-inch pieces. Set aside.
• To make the dressing, whisk together the olive oil, vinegar, garlic, and salt and pepper in a large bowl. Add the tomatoes and basil and toss. Add the bread, toss, and spoon onto a serving platter, topping with mozzarella.

TOMATO MOZZARELLA SALAD

Steps:

• In a small bowl, combine the vinegar, garlic, salt and pepper. Whisk in oil until well blended. Add remaining ingredients; toss to coat. Cover and refrigerate at least 1 hour, stirring occasionally. Remove with a slotted spoon to a serving dish.

BREAD AND TOMATO SALAD

Steps:

• In a large bowl, combine the bread, tomatoes, basil and onion. In a small bowl, whisk together the remaining ingredients; drizzle over bread mixture. Cover and let stand for 30 minutes before serving.

OWEN'S MOZZARELLA AND TOMATO SALAD

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.

FRESH TOMATO & MOZZARELLA SALAD

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.

MOZZARELLA AND TOMATO SALAD

Steps:

• In large bowl, mix vinegar, oil, basil and parsley with whisk. Stir in tomatoes and cheese; toss gently.

TOMATO-MOZZARELLA BREAD SALAD

Steps:

• Soak the bread quickly in a bowl of cold water, just enough to moisten it. Squeeze it to remove excess moisture.
• Wash, trim and chop tomatoes into chunks. Place in a large serving bowl.
• Cut the red onion into matchstick lengths; add to bowl.
• Cut mozzarella into small cubes and add to bowl.
• Pit olives and add to bowl.
• Wash, dry and cut basil into strips and add to bowl.
• Break bread into bite-size pieces and add to bowl.
• Sprinkle with oil and vinegar; season with salt and pepper, and mix thoroughly.

TOMATO-MOZZARELLA SALAD

Steps:

• Dice the tomatoes into one-inch pieces. Place in a bowl.
• Dice the mozzarella into one-half-inch pieces. Add to the tomatoes along with the rest of the ingredients and gently fold everything together.
• Allow salad to marinate an hour at room temperature, then serve.

PANERA BREAD TOMATO MOZZARELLA SALAD

Steps:

• Cut bread into four wedges, place on plate. Gently toss tomatoes, basil and red onion together. Place 1/4 mixture on each wedge of bread, top with 1/4 of cheese cubes. Pour about 2 ounce of dressing over each.
• Serves 4 or it can be divided to serve 8 as a side dish.

TOMATO & MOZZARELLA SALAD WITH TOMATO DRESSING

Steps:

• Put the tomatoes in a bowl with the shallots and season with a large pinch of salt. Leave for 10 mins for the tomatoes to release their juices.
• Lift the tomatoes and shallots out of the bowl using a slotted spoon, and reserve the juices. Arrange the tomatoes over two plates, then sprinkle over the shallots.
• Whisk the olive oil, Tabasco and vinegar into the reserved tomato juices to make a dressing. Drizzle over the tomatoes and shallots, then scatter with the shredded basil and crushed crostini. Put one half of the mozzarella in the centre of each plate, and season with freshly ground black pepper. Top with the extra basil leaves, and serve.

TOMATO, MOZZARELLA, AND BREAD SALAD

Steps:

• Preheat the oven or toaster oven to 300°F.
• Arrange the diced bread in a single layer on a baking sheet and bake until dry and crisp, stirring occasionally, 15 or 20 minutes.
• Combine the remaining ingredients in a serving bowl and toss together. Just before serving, toss in the bread.
• Calories: 264
• Total Fat: 13g
• Protein: 10g
• Carbohydrate: 25g
• Cholesterol: 22mg
• Sodium: 300mg

TOMATO BREAD SALAD WITH HERBS

Steps:

• In a bowl whisk together vinegar, garlic paste, and pepper to taste and whisk in oil until emulsified. Add remaining ingredients and salt to taste and toss to combine well. Let salad stand at room temperature 15 minutes to allow bread to soak up some dressing.