Best 4 Fresh Mozzarella Salad W Avocado Roasted Corn Tomato Recipes
**Savor the symphony of flavors in this exquisitely refreshing Fresh Mozzarella Salad with Avocado, Roasted Corn, and Tomato**. Immerse your taste buds in the milky richness of mozzarella, the creamy delight of avocado, the sweet crunch of roasted corn, and the vibrant tang of tomatoes. This vibrant salad bursts with a kaleidoscope of textures and flavors, making it the perfect accompaniment to any meal or even as a light and satisfying main course. With its vibrant colors, enticing aromas, and tantalizing flavors, this salad is sure to become a fast favorite for any occasion.
**The recipe section of this article presents three delightful variations on this classic salad**:
1. **Fresh Mozzarella Salad with Avocado, Roasted Corn, and Tomato:** Experience the classic combination of creamy avocado, sweet corn, and tangy tomatoes, harmoniously united by the delicate mozzarella cheese.
2. **Watermelon and Feta Salad with Roasted Corn and Avocado:** Indulge in a burst of summer flavors with this refreshing twist on the classic salad, featuring sweet watermelon, salty feta, roasted corn, and creamy avocado.
3. **Caprese Salad with Burrata, Peaches, and Prosciutto:** Elevate your taste buds with this luxurious rendition of the Caprese salad, combining the creaminess of burrata, the sweetness of peaches, and the savory richness of prosciutto.
FRESH CORN AND TOMATO SALAD
Steps:
- Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
- Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
MOZZARELLA SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Halve the mozzarella and tomatoes and combine in bowl with scallions and herbs. Dress salad with vinegar, olive oil and season with salt and pepper, to taste.
PAN-ROASTED CORN AND TOMATO SALAD
You can take a corn and tomato salad in a number of directions, but at the end of the day it shouldn't be much more than a dish you can make perfectly only in mid- to late summer, and one that showcases its primary ingredients. My version here marries corn and tomatoes with chile, avocado, cilantro and lime. It is just plain good. At the end, you've got meaty smokiness from bacon; that incredible sweetness of corn; the fruity acidity of tomato; the tender, smooth fattiness of avocado, and the sharpness of chile. It's a summer winner, one that you shouldn't even try after the first frost.
Provided by Mark Bittman
Categories easy, quick, one pot, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
- Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 692 milligrams, Sugar 10 grams, TransFat 0 grams
FRESH MOZZARELLA PASTA SALAD
A take on a traditional Caprese, but modified into a light summer pasta salad that goes great with anything off the grill, or just on its own. When I eat it on its own, I sometimes add about a cup of any chunked, cold sausage (I suggest pepperoni or a lighter summer sausage). Any pasta is fine, but I like the orzo's size.
Provided by Meghan
Categories Salad 100+ Pasta Salad Recipes Italian Pasta Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. Drain well, and let cool.
- Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.
Nutrition Facts : Calories 370 calories, Carbohydrate 42.5 g, Cholesterol 35.4 mg, Fat 14.4 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 7.2 g, Sodium 69 mg, Sugar 3.4 g
Tips:
- Use fresh, high-quality ingredients: The fresher your ingredients, the better your salad will taste. Look for ripe tomatoes, avocados, corn, and mozzarella cheese.
- Roast the corn: Roasting the corn adds a nice smoky flavor to the salad. You can roast the corn in the oven or on the grill.
- Make the vinaigrette dressing ahead of time: This will allow the flavors to meld and develop. You can store the dressing in the refrigerator for up to a week.
- Assemble the salad just before serving: This will prevent the salad from getting soggy. You can add the dressing to the salad just before serving, or you can serve it on the side.
Conclusion:
This fresh mozzarella salad with avocado, roasted corn, and tomato is a delicious and refreshing salad that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and healthy salad, give this one a try!
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