Tomatocucumberstackwfreshmozzarella Recipes

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FRESH MOZZARELLA AND TOMATO



Fresh Mozzarella and Tomato image

Looking for a quick appetizer idea? Then check out this cheese and fresh tomatoes recipe that requires no cooking at all and is ready in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 4

Number Of Ingredients 6

4 medium tomatoes, cut into 1/4-inch slices
8 oz fresh mozzarella cheese, cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic or red wine vinegar
2 tablespoons chopped fresh basil leaves
Freshly ground pepper

Steps:

  • On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
  • Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.

Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 0 g

TOMATO, CUCUMBER & MOZZARELLA SALAD



Tomato, Cucumber & Mozzarella Salad image

This is a marvelous salad that uses the same dressing as the marinade for my Grilled Stuffed Chicken (recipe #88887). Prepare these two together for a fantastic summer meal.

Provided by Claudia Dawn

Categories     Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

3 cucumbers, peeled, quartered lengthwise & sliced
4 tomatoes, halved and quartered
2 garlic cloves, chopped
6 -8 green onions, tops only, chopped
4 ounces mozzarella cheese, cut into small cubes
1 cup olive oil
1 cup red wine vinegar
1 tablespoon dried oregano
1 tablespoon dried basil
salt & pepper

Steps:

  • Combine 1st 5 ingredients and toss.
  • Mix oil& vinegar, add seasoning and whisk thoroughly.
  • Pour over salad.
  • Drain& set aside dressing that runs off.
  • (If preparing Grilled Stuffed Chicken with this salad - the remainder can be used as the marinade).

Nutrition Facts : Calories 642.6, Fat 61, SaturatedFat 11.3, Cholesterol 22.4, Sodium 199, Carbohydrate 16.7, Fiber 3.7, Sugar 7.9, Protein 9.6

SLICED HEIRLOOM TOMATO STACK WITH MOZZARELLA CHEESE



Sliced Heirloom Tomato Stack with Mozzarella Cheese image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 4

4 vine ripened tomatoes
Gray sea salt and freshly ground black pepper
1 (4-ounce) ball fresh mozzarella
1/2 cup extra-virgin olive oil, to drizzle

Steps:

  • Cut the bottom of the tomatoes enough so that they will stand. Slice the tomatoes into 1/2-inch thick slices (about 2 or 3), leaving the stem on top.
  • Season the slices with salt and pepper, to taste.
  • For each tomato, top the bottom slice with some of the cheese. Repeat with the remaining slices, and build the tomato to its original form, finishing with the top. Top with a drizzle of olive oil, if desired.

MOZZARELLA-STUFFED TOMATOES



Mozzarella-Stuffed Tomatoes image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 8

6 vine-ripened tomatoes
1 cup finely grated mozzarella cheese
1/2 cup unseasoned bread crumbs
1 tablespoon flat-leaf parsley leaves, minced
2 cloves garlic, minced
1/4 teaspoon oregano
1/4 cup extra-virgin olive oil
Fine sea salt and fresh ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Cut the tops off the tomatoes and, using a spoon, hollow out the middle. In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Season to taste with salt and pepper. Place the stuffing in the tomatoes, taking care not to pack them too tight. Place on a baking sheet and transfer to the oven. Roast for 30 minutes.

TOMATO-CUCUMBER MOZZARELLA SALAD



Tomato-Cucumber Mozzarella Salad image

I used fresh mozzarella for the first time last year and loved it. I wanted to incorporate it into as many dishes as possible and came up with this tomato cucumber basil salad. It has quickly become a mainstay at my house. -Jennifer Klann, Corbett, Oregon

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 15

3 medium tomatoes, chopped
1 English cucumber, quartered and cut into 1/4-inch slices
1 small green pepper, chopped
1/4 cup thinly sliced onions
12 pitted Greek olives, sliced
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil
1/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
4 ounces fresh mozzarella cheese, cubed

Steps:

  • In a large bowl, combine tomatoes, cucumber, green pepper, onions, olives, parsley and basil. In a small bowl, whisk oil, vinegars, sugar, salt, oregano and pepper. Pour over salad; toss to coat. Cover and refrigerate for at least 15 minutes. Just before serving, toss in cheese. Serve with a slotted spoon.

Nutrition Facts : Calories 160 calories, Fat 14g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 265mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

TOMATO MOZZARELLA CUCUMBER SUB RECIPE BY TASTY



Tomato Mozzarella Cucumber Sub Recipe by Tasty image

Here's what you need: cucumbers, pesto, mini mozzarella ball, tomatoes

Provided by Pierce Abernathy

Categories     Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 4

4 cucumbers
¼ cup pesto
20 pieces mini mozzarella ball
2 tomatoes, sliced

Steps:

  • Use a vegetable peeler to peel the cucumbers.
  • On a cutting board, cut and discard the ends. Then cut the cucumbers in half. Scoop out the seeds and discard.
  • Spread the pesto on both sides of the prepared cucumber.
  • Fill one side of the cucumber with mozzarella and the other with tomatoes, and close the sandwich.
  • Enjoy!

TOMATO-CUCUMBER STACK W/ FRESH MOZZARELLA



Tomato-Cucumber Stack w/ Fresh Mozzarella image

I had never heard of this dish before tasting it last summer at my fiancee's house. Then, everywhere I went it began to pop up. Its simple, down-to-earth charm depends upon the freshness of the ingredients- I can't wait for tomato season to return!

Provided by skat5762

Categories     Cheese

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 10

1 medium cucumber, sliced 1/4-inch
2 -3 tomatoes, sliced 1/4-inch (preferably vine-ripened)
1/4 red onion, very thinly sliced
8 large fresh basil leaves, chopped
3 tablespoons good quality balsamic vinegar
1 tablespoon good quality olive oil
2 -3 cloves garlic, minced
1 pinch sugar
1 pinch red pepper flakes
fresh mozzarella cheese, , sliced 1/4-inch (, fromaggio di buffalo)

Steps:

  • Combine vinegar and oil in small bowl; whisk in garlic, sugar and red pepper flakes.
  • Arrange in individual stacks, or together on a serving platter, as follows: Cucumber, tomato, onion, mozzarella.
  • Repeat layers as necessary.
  • Scatter basil leaves liberally.
  • Drizzle vinaigrette; best if flavors are left to marinate for one hour.

TOMATO BRUSCHETTA



Tomato Bruschetta image

This recipe has been modified slightly over tim, but is always a winner, whether for an appetizer or main dish. It even works with winter store-bought tomatoes. The vinegar and basil bring out the flavors.

Provided by Joy Andrews

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 40m

Yield 10

Number Of Ingredients 10

2 large tomatoes, diced
½ cup finely chopped red bell pepper
¼ cup finely chopped red onion
¼ cup balsamic vinegar
¼ cup olive oil
10 leaves fresh basil, chopped
2 cloves garlic, minced
1 (1 pound) loaf French bread, cut into 1/4-inch slices
¼ cup olive oil
¼ cup shredded mozzarella cheese

Steps:

  • Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
  • Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
  • Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 28.8 g, Cholesterol 1.8 mg, Fat 12.2 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 2 g, Sodium 312.8 mg, Sugar 3.5 g

TOMATO MOZZARELLA SALAD



Tomato Mozzarella Salad image

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

3 large tomatoes, sliced
8 ounces mozzarella cheese, sliced
¼ cup olive oil
¼ cup balsamic vinegar
¼ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup minced fresh basil

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 CUCUMBER SALAD WITH MOZZARELLA



Tomato Cucumber Salad with Mozzarella image

Red wine vinaigrette perks up this medley of crisp cucumbers, bright red tomatoes and creamy mozzarella cheese. This one looks just as good as it tastes. Thanks to Renae Boothroyd of Raeford, North Carolina for sharing the recipe.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 4

5 plum tomatoes, chopped
1 medium cucumber, coarsely chopped
8 ounces cubed part-skim mozzarella cheese
1 cup red or white wine vinaigrette

Steps:

  • In a large resealable plastic bag, combine the tomatoes, cucumber and cheese. Add dressing; seal bag and turn to coat. Refrigerate for at least 15 minutes. Serve with a slotted spoon.

Nutrition Facts : Calories 188 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 632mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

TOMATOES STUFFED WITH FRESH MOZZARELLA AND BASIL



Tomatoes Stuffed with Fresh Mozzarella and Basil image

Provided by Colin Cowie

Categories     Blender     Cheese     Herb     Tomato     No-Cook     Mozzarella     Basil     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

Vinaigrette
1 cup (packed) fresh basil leaves (from 1 large bunch)
1/2 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Sherry wine vinegar
1 tablespoon Dijon mustard
Salad
6 medium tomatoes with stems still attached
2 7-ounce balls fresh water-packed mozzarella cheese, drained, cut into 1/4-inch cubes
1 1/2 tablespoons coarsely chopped fresh basil
6 fresh basil leaves

Steps:

  • For vinaigrette:
  • Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)
  • For salad:
  • Cut small skin-deep X on end opposite stem of each tomato. Drop tomatoes into saucepan of boiling water; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Starting at X, peel skin off tomatoes. Cut 1/3 to 1/2 inch off end opposite stem of each tomato. Using small spoon, scoop out insides of tomatoes, leaving shells intact. Mix cubed mozzarella cheese and chopped basil in medium bowl. Divide cheese mixture among tomato shells, packing gently. (Can be made 2 hours ahead. Cover tomatoes and chill. Bring to room temperature before continuing.)
  • Invert 1 filled tomato on each plate. Pour vinaigrette into 6 shot glasses. Place 1 shot glass next to each tomato. Garnish each tomato with basil leaf.

FRESH MOZZARELLA IN TOMATO CUPS



Fresh Mozzarella in Tomato Cups image

Colorful cherry tomatoes hold Italian-seasoned mozzarella cubes in this four-ingredient, 15 minute recipe.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 12

Number Of Ingredients 4

12 large cherry tomatoes
2 oz fresh mozzarella cheese, cut into 1/2-inch cubes
1/4 cup Italian dressing
12 small basil leaves

Steps:

  • Cut top off each cherry tomato. With melon baller or measuring spoon, scoop out seeds from each tomato, leaving enough for a firm shell. If necessary, cut small slice from bottom so tomato stands upright. Place tomatoes on serving plate or tray.
  • In small bowl, toss cheese and dressing. Place 1 cheese cube in each tomato; top each with basil leaf.

Nutrition Facts : Calories 35, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Appetizer, Sodium 115 mg, Sugar 1 g, TransFat 0 g

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