Best 6 Fresh Mozzarella And Tomato Salad Recipes

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Caprese salad, a classic Italian dish, is a delightful symphony of fresh mozzarella cheese, ripe tomatoes, and fragrant basil leaves, drizzled with luscious olive oil and seasoned with salt and pepper. Its simplicity allows the natural flavors of the ingredients to shine through, creating a harmonious balance of sweet, tangy, and savory notes. This beloved salad is not only visually stunning with its vibrant colors but also incredibly refreshing and flavorful, making it a perfect appetizer or light lunch option.

In this article, we present a collection of Caprese salad variations that take this classic dish to new heights. From the traditional Caprese salad to unique interpretations with grilled peaches, roasted zucchini, or even watermelon, each recipe offers a delightful twist while staying true to the essence of this timeless dish. Discover the versatility of Caprese salad and embark on a culinary journey that celebrates the beauty of fresh ingredients and the art of simple, yet sensational cooking.

Here are our top 6 tried and tested recipes!

TOMATO AND FRESH MOZZARELLA PASTA SALAD



Tomato and Fresh Mozzarella Pasta Salad image

Turn a classic caprese salad into a filling meal with fusilli and a white wine vinaigrette.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons white wine vinegar
1 small shallot, minced
8 ounces dried fusilli
2 cups halved grape tomatoes
2 cups diced fresh mozzarella
1 cup torn fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
  • Add the tomatoes, mozzarella and basil to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

FRESH MOZZARELLA AND TOMATO SALAD



Fresh Mozzarella and Tomato Salad image

A splash of lemon and hint of refreshing mint brighten up the medley of red tomatoes, creamy mozzarella and ripe avocados in this colorful, sensational salad. -Lynn Scully, Rancho Santa Fe, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 10

6 plum tomatoes, chopped
2 cartons (8 ounces each) fresh mozzarella cheese pearls, drained
1/3 cup minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons minced fresh mint
1/4 cup lemon juice
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
2 medium ripe avocados, peeled and chopped

Steps:

  • In a large bowl, combine the tomatoes, cheese, basil, parsley and mint; set aside., In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving., Just before serving, stir in avocados. Serve with a slotted spoon.

Nutrition Facts : Calories 305 calories, Fat 26g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 309mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 4g fiber), Protein 11g protein.

FRESH MOZZARELLA, TOMATO, AND BASIL COUSCOUS SALAD



Fresh Mozzarella, Tomato, and Basil Couscous Salad image

A lovely light salad from Cooking Light! You're used to seeing the cheese/tomato/basil combination, but have you had it with couscous before? Delicious! Prep time includes marinating.

Provided by Julesong

Categories     Cheese

Time 45m

Yield 5 serving(s)

Number Of Ingredients 12

2 cups diced tomatoes
3/4 cup diced fresh mozzarella cheese (about 3 ounces)
3 tablespoons minced shallots
2 teaspoons extra virgin olive oil
1/4 teaspoon lemon juice (white balsamic or champagne vinegar okay) or 1/4 teaspoon balsamic vinegar (white balsamic or champagne vinegar okay)
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper or 1/4 teaspoon tricolor pepper, to taste
1 garlic clove, crushed and minced
1 1/4 cups water
1 cup uncooked couscous
1/4 cup chopped fresh basil
basil leaves, for garnish (optional)

Steps:

  • In a large bowl combine the tomato, mozzarella, shallots, olive oil, lemon juice, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes.
  • In a saucepan bring the water to a boil and gradually stir in the couscous; remove from the stove, cover, and set aside for 5 minutes.
  • With a fork, fluff the couscous then let cool.
  • Add the cooled couscous and chopped basil to the tomato mixture in the bowl and toss.
  • Garnish with whole basil leaves and serve.
  • Note: part-skim mozzarella cheese can be substituted.

FRESH MOZZARELLA, TOMATO, AND BASIL COUSCOUS SALAD



FRESH MOZZARELLA, TOMATO, AND BASIL COUSCOUS SALAD image

Categories     Salad

Yield five 1 cup servings

Number Of Ingredients 11

2 cups diced tomato
3/4 cup (3 ounces) diced fresh mozzarella cheese
3 tablespoons minced shallots
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, crushed
1 1/4 cups water
1 cup uncooked couscous
1/4 cup chopped fresh basil
Basil leaves (optional)

Steps:

  • Combine first 7 ingredients in a large bowl; cover and marinate in refrigerator 30 minutes. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool. Add couscous and fresh basil to tomato mixture; toss gently. Garnish with basil leaves, if desired.

FRESH MOZZARELLA AND STACKED HEIRLOOM TOMATO SALAD WITH GREEN CHILE-CILANTRO OIL AND CHIPOTLE VINEGAR



Fresh Mozzarella and Stacked Heirloom Tomato Salad with Green Chile-Cilantro Oil and Chipotle Vinegar image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

4 ripe heirloom tomatoes (different varieties and colors) or beefsteak tomatoes, sliced 1/4-inch thick
Salt and freshly ground black pepper
1 pound fresh buffalo mozzarella, sliced 1/4-inch thick
Green Chile-Cilantro Oil, recipe follows
Chipotle Vinegar, recipe follows
2 cups extra-virgin olive oil
1 poblano chile, grilled, peeled, stemmed, and coarsely chopped
1/4 cup cilantro leaves
Salt
1 cup red wine vinegar
2 teaspoons chipotle pepper puree
Salt

Steps:

  • Place a tomato slice on each of 4 plates. Season with salt and pepper. Top with a slice of cheese and repeat to make 3 layers, like a Napoleon with 3 tomato slices and 2 slices of cheese. Drizzle with the Green Chile-Cilantro Oil and Chipotle Vinegar and serve.;
  • Combine all ingredients in a blender and blend for 5 minutes.
  • Blend all ingredients in a blender until smooth.

FRESH MOZZARELLA AND TOMATO SALAD



Fresh Mozzarella and Tomato Salad image

This Italian classic showcases the colors of Italy with red tomatoes, green basil sprigs and white mozzarella cheese.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 8

Number Of Ingredients 10

4 medium tomatoes, cut into 1/4-inch slices
1/4 cup olive or vegetable oil
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
3 tablespoons red wine vinegar
1 tablespoon water
1/8 teaspoon salt
3 drops red pepper sauce
2 large garlic cloves, finely chopped
8 ounces fresh mozzarella cheese, sliced
Salad greens, if desired

Steps:

  • Place tomatoes in glass or plastic dish.
  • Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes.
  • Cover and refrigerate, turning occasionally, at least 3 hours to blend flavors. Layer tomatoes alternately with cheese on salad greens.

Nutrition Facts : Calories 150, Carbohydrate 4 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg

Tips

- Use high-quality, ripe tomatoes. This will ensure that your salad is packed with flavor. - If you can, use fresh mozzarella. Fresh mozzarella has a softer texture and milder flavor than store-bought mozzarella. - Cut the tomatoes and mozzarella into evenly-sized pieces. This will help the flavors to combine and make the salad more visually appealing. - Season the salad with simple ingredients, such as olive oil, salt, and pepper. This will allow the natural flavors of the tomatoes and mozzarella to shine through. - Add some fresh herbs, such as basil or oregano, to the salad for an extra burst of flavor. - Serve the salad immediately. This is when the tomatoes and mozzarella are at their best.

Conclusion

This fresh mozzarella and tomato salad is a simple but delicious dish that is perfect for any occasion. It is easy to make, and it is sure to impress your friends and family. So next time you are looking for a light and refreshing salad, give this one a try. You won't be disappointed.

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