Best 20 Mozzarella Tomato Salad Recipes

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Mozzarella and tomato salad is a classic Italian dish known for its simplicity, freshness, and delicious flavors. This salad is often served as an appetizer or a light lunch, and it is a great way to showcase the flavors of ripe, juicy tomatoes and creamy, milky mozzarella cheese. Mozzarella and tomato salad is traditionally made with fresh mozzarella cheese made from buffalo milk, but cow's milk mozzarella can also be used in this dish. In this article, we will provide two recipes for mozzarella and tomato salad. The first recipe uses a classic combination of fresh mozzarella, tomatoes, basil, and olive oil, while the second recipe adds a twist with roasted tomatoes and a balsamic glaze. Both recipes are easy to make and offer a delightful balance of flavors and textures that will make your taste buds sing.

Here are our top 20 tried and tested recipes!

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

FRESH TOMATO & MOZZARELLA SALAD



Fresh Tomato & Mozzarella Salad image

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

3 medium tomatoes
1/2 lb fresh mozzarella cheese (if all you can find is the tub, make sure to pat it real dry)
1/2 cup torn basil leaves
3 tablespoons olive oil
4 teaspoons balsamic vinegar
kosher salt or sea salt, to taste

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.

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

PENNE, TOMATO, AND MOZZARELLA SALAD



Penne, Tomato, and Mozzarella Salad image

Garden fresh basil and summer sweet cherry tomatoes make this pasta salad a warm season favorite. Takes only a few minutes to put together, a quick summertime meal.

Provided by MARBALET

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 10

1 (12 ounce) package penne pasta
¼ cup olive oil
1 bunch green onions, chopped
1 clove garlic, minced
1 cup quartered cherry tomatoes
salt and pepper to taste
5 ounces mozzarella cheese, diced
½ cup grated Parmesan cheese
4 ounces fresh basil
12 large black olives, halved

Steps:

  • Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
  • Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

Nutrition Facts : Calories 404.8 calories, Carbohydrate 47.5 g, Cholesterol 21 mg, Fat 17.2 g, Fiber 3.8 g, Protein 17.5 g, SaturatedFat 5.2 g, Sodium 337.2 mg, Sugar 3.2 g

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.

BALSAMIC MARINATED TOMATO AND MOZZARELLA SALAD



Balsamic Marinated Tomato and Mozzarella Salad image

A perfectly simple salad marinated in a combination of olive oil and balsamic vinegar and kicked up with onion, garlic and basil. The longer it sits, the better it gets. Also great served over pasta.

Provided by Marie

Categories     Cheese

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon salt
black pepper
1 clove minced garlic
3 tablespoons chopped fresh basil
1/4 cup onion, chopped
1 1/2 cups mozzarella cheese, cubes
1 pint grape tomatoes or 1 pint cherry tomatoes, halved

Steps:

  • Mix together first five ingredients for dressing and toss in cheese and tomatoes.
  • Chill until ready to serve.

TOMATO, MOZZARELLA AND CHERRY SALAD



Tomato, Mozzarella and Cherry Salad image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 to 3 vine-ripe or heirloom tomatoes
1 pint cherry tomatoes
1 pint fresh Bing cherries, pitted and halved (or husk cherries, stemmed and halved)
1 tablespoon sugar
10 to 12 sprigs fresh tarragon, stemmed
8 sprigs fresh basil, stemmed
8 sprigs fresh flat-leaf parsley
1/2 cup finely grated Parmesan
2 to 3 tablespoons olive oil, or more as needed
Coarse sea salt
1 pound fresh mozzarella, cut into 12 slices

Steps:

  • Make the dressing: Whisk together the olive oil and balsamic with the mustard and 1 tablespoon cool water in a bowl. Set aside.
  • Make the salad: Place the tomatoes on a flat surface. Cut the smaller ones in half and the larger ones into slices or wedges. Arrange all the tomatoes and cherries in a single layer, flesh-side up, on a large serving platter or individual plates. Sprinkle them with the sugar.
  • "Herb" the mozzarella: Use a pair of scissors to coarsely cut the tarragon, basil and parsley into pieces and toss in a medium bowl with the Parmesan, olive oil and a pinch of salt. The herbs should feel slightly dampened and sticky from the olive oil. If not, add more olive oil by the tablespoon as needed. Press both sides of the mozzarella slices into the herb mix to coat them, then intersperse the cheese pieces amongst the tomatoes on the serving platter or plates.
  • Season the dish with salt and spoon all the dressing over the tomatoes and cheese.

TOMATO MOZZARELLA SALAD



Tomato Mozzarella Salad image

"As soon as our cherry tomatoes start ripening, I pull out this recipe in order to make the most of our crop," details Lynn Merendino of Marysville, Pennsylvania. "This is so easy to fix that I prepare it for all our family get-togethers."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

1/4 cup red wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
Pepper to taste
2/3 cup olive oil
1 pint cherry tomatoes, halved
1-1/2 cups cubed part-skim mozzarella cheese
1/4 cup chopped onion
3 tablespoons minced fresh basil

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.

Nutrition Facts : Calories 308 calories, Fat 30g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 306mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g 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.

MOZZARELLA TOMATO SALAD



Mozzarella Tomato Salad image

A few fresh ingredients are the key to this delightful mozzarella tomato salad. It can be on tonight's table in no time. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2 ounces fresh mozzarella cheese, cut into 3/4-inch cubes
1/2 cup halved cherry tomatoes
2 teaspoons chopped onion
1 tablespoon minced fresh basil
1 tablespoon olive oil
1-1/2 teaspoons balsamic vinegar
1/2 teaspoon sugar
1/8 teaspoon salt

Steps:

  • In a small bowl, combine the cheese, tomatoes and onion. In another small bowl, combine the remaining ingredients. Drizzle over salad; toss to coat. Let stand at least 15 minutes. Stir just before serving.

Nutrition Facts : Calories 157 calories, Fat 13g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 192mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

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

SALAMI, TOMATO AND MOZZARELLA SALAD WITH TANGY VINAIGRETTE



Salami, Tomato and Mozzarella Salad with Tangy Vinaigrette image

Provided by Kardea Brown

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1 small clove garlic, minced
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 ounces salami, cut into 1/4-inch-thick half-moons
7 ounces mozzarella pearls (bocconcini or ciliegine), drained
1 pint cherry tomatoes, cut in half
Handful torn fresh basil leaves

Steps:

  • Whisk together the red wine vinegar, mustard, oregano and garlic in a large mixing bowl. Slowly stream in the olive oil, continuing to whisk until emulsified. Season with salt and pepper. Add the salami, mozzarella, tomatoes and basil to the bowl and toss to coat with the dressing. Transfer to a serving bowl. If serving right away, toss with basil; otherwise refrigerate for up to 4 hours and toss with basil right before serving.

OWEN'S MOZZARELLA AND TOMATO SALAD



Owen's Mozzarella and Tomato Salad image

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

4 large tomatoes
4 tablespoons olive oil
ground black pepper to taste
10 ounces mozzarella cheese, thickly sliced
8 leaves fresh basil, torn into strips

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

TOMATO BASIL MOZZARELLA SALAD



Tomato Basil Mozzarella Salad image

Instead of tossed salad, I serve these attractive tomato and mozzarella slices, drizzled with oil and sprinkled with basil. They're especially tasty made with fresh tomatoes and basil from the garden. -Concetta Maranto Skenfield, Bakersfield, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6-8 servings.

Number Of Ingredients 6

3 large tomatoes, sliced
8 slices part-skim mozzarella cheese
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup minced fresh basil

Steps:

  • On a large serving platter, alternate tomatoes and cheese slices. In a jar with a tight-fitting lid, combine the oil, salt and pepper; shake well. Drizzle over tomatoes and cheese. Sprinkle with basil.

Nutrition Facts : Calories 154 calories, Fat 13g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 186mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

HEIRLOOM TOMATO SALAD WITH MOZZARELLA AND BASIL



Heirloom Tomato Salad with Mozzarella and Basil image

Categories     Salad     Cheese     Mustard     Tomato     Side     Picnic     Vegetarian     Backyard BBQ     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil
4 lb mixed heirloom tomatoes, quartered if small or cut into 1/4-inch-wide wedges if larger
1 lb cherry tomatoes
1 lb very small mozzarella balls (1/4 inch; sometimes called perlini) or 1 lb lightly salted mozzarella, cut into 1/4-inch pieces
1 1/2 cups loosely packed small basil leaves or torn large leaves

Steps:

  • Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified. Add tomatoes, mozzarella, and basil and toss well. Season with salt and pepper.

ZUCCHINI, TOMATO AND MOZZARELLA SALAD



Zucchini, Tomato and Mozzarella Salad image

Provided by Pierre Franey

Categories     dinner, easy, lunch, quick, weekday, salads and dressings, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 zucchini, about 1 pound
1 or 2 red, ripe tomatoes, about 3/4 pound
6 ounces mozzarella cheese
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons red-wine vinegar
3 tablespoons olive oil
Fresh basil sprigs or leaves for garnish

Steps:

  • Trim off ends of zucchini. Cut it on bias into 12 slices of about the same size.
  • Bring enough water to boil to cover zucchini slices when added. Add slices and cook 1 1/2 minutes; do not overcook. Drain.
  • Cut away and discard core of tomato. Cut tomato into 1/4-inch slices.
  • Cut mozzarella into 12 slices.
  • Arrange zucchini, tomato and mozzarella slices, slightly overlapping, in a circle on a serving dish. Sprinkle with salt and pepper.
  • Combine vinegar and oil in a bowl and stir. Sprinkle the sauce evenly over the salad. Garnish with basil sprigs or leaves and serve.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 603 milligrams, Sugar 5 grams

TOMATO, BASIL AND MOZZARELLA PASTA SALAD



Tomato, Basil and Mozzarella Pasta Salad image

A great pasta salad! It is kid friendly and a real crowd pleaser. This recipe is from the Washington Post. This salad employs one of the best combos in summer food: tomatoes, mozzarella and basil. Even better, it takes about 30 minutes to make, from start to finish. It's always good to use the freshest ingredients, but here it's essential. Fresh mozzarella can now be bought in almost every supermarket. And choose the ripest tomatoes you can find: plum tomatoes are easy to peel and seed, but you can use your favorites.

Provided by TaterBug

Categories     Vegetable

Time 30m

Yield 4-6 main course servings, 6 serving(s)

Number Of Ingredients 10

8 ounces rotini pasta or 8 ounces any similarly shaped pasta
salt
8 ounces mozzarella cheese, cut into 1/4- to 1/2-inch dice
3/4 lb plum tomato, peeled, seeded ad cut into 1/4- to 1/2-inch dice*
10 -12 large basil leaves, coarsely chopped
2 scallions, white and tender green parts, finely chopped
1/4 cup extra virgin olive oil
2 teaspoons balsamic vinegar (or more)
salt
fresh ground black pepper

Steps:

  • In a large pot of boiling salted water, cook the pasta until it is done, but still a little firm to the bite. Drain and rinse with cold water until the pasta is completely cool. Let it drain for a few minutes and transfer to a large bowl. Add the mozzarella, tomatoes, basil, scallions, olive oil and balsamic vinegar. Add salt and pepper to taste, adding more vinegar if desired. Serve immediately, or cover and refrigerate until ready to serve.
  • *NOTE: To peel plum tomatoes:
  • Bring a small pot of water to a boil. Have ready a bowl of ice water. Cut an "X" in the bottom of the tomato and remove the stem. Place in the boiling water for 10 or 15 seconds -- no longer. Use a slotted spoon to quickly transfer to the ice water. The skin should simply slip off.

GREEN BEAN, TOMATO AND MOZZARELLA SALAD



Green Bean, Tomato and Mozzarella Salad image

Make and share this Green Bean, Tomato and Mozzarella Salad recipe from Food.com.

Provided by Marie

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups fresh green beans, cooked til tender
8 ounces mozzarella cheese, cubed
1/2 cup Italian dressing (I use prepared Good Seasons)
4 tomatoes, cut up
1/3 cup chopped fresh basil

Steps:

  • Mix all ingredients together and chill for an hour before serving.

FRESH MOZZARELLA SALAD W/ AVOCADO, ROASTED CORN & TOMATO



Fresh Mozzarella Salad W/ Avocado, Roasted Corn & Tomato image

Make and share this Fresh Mozzarella Salad W/ Avocado, Roasted Corn & Tomato recipe from Food.com.

Provided by swissms

Categories     Corn

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 18

4 ears sweet corn, in the husk
1/2 lb fresh mozzarella cheese, cut into 1/4-inch cubes or 1/2 lb bocconcini
2 ripe avocados, halved, peeled, and cut into 1/4-inch cubes
1/2 pint grape tomatoes or 1/2 pint other small tomatoes, halved
8 -10 fresh basil leaves, cut into thin strips
sea salt & freshly ground black pepper
3 handfuls of young arugula or 3 baby greens
2 tablespoons red wine vinegar, plus
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon freshly grated lemon zest
1 -2 teaspoon lemon juice, to taste
1 -2 fresh basil leaf, cut into thin strips
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh flat leaf parsley
3/8 cup extra virgin olive oil
sea salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat the oven to 400º F. Soak the corn in the sink or a bowl filled with cold water for 10 to 15 minutes. Place on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender. Cool to room temperature, then pull off and discard the husks and silks. Cut the kernels off the cob into a large bowl.
  • Add the mozzarella, avocados, tomatoes, basil, salt and pepper to the bowl with the corn. Drizzle 1⁄2 cup of the vinaigrette over the salad and toss gently. Be careful not to over-mix or mash the avocado. Season with more salt, pepper or vinaigrette to taste. Serve on a bed of the arugula or baby greens.
  • Summer Herb Vinaigrette:.
  • Combine the vinegar, mustard, lemon zest and juice, basil, oregano, and parsley in a small bowl, and stir to mix. Whisk in the olive oil in a slow, steady stream until all of the oil is incorporated. Season with salt and pepper. Use immediately or store refrigerated in an airtight container for up to three days.

HEIRLOOM TOMATO AND MOZZARELLA SALAD



Heirloom Tomato and Mozzarella Salad image

As my name depicts, I'm a huge proponent of heirloom variety fruits and vegetables. This is one of my favorite ways to enjoy these lovely, unique fruits. As soon as they come back into season I'll post a photo of this beautiful salad.

Provided by Heirloom

Categories     Cheese

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 medium heirloom tomatoes, wedged (I like mixing green, deep purple, yellow and orange)
6 ounces fresh mozzarella cheese, either in bite size balls (Bocconcini)
4 ounces kalamata olives, pitted and chopped
12 leaves fresh basil, torn
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
sea salt
cracked pepper

Steps:

  • In a wooden salad bowl toss all ingredients together.
  • Season with salt and pepper according to taste.
  • Serve immediately.

Tips:

  • Select ripe tomatoes: Use flavorful and juicy tomatoes for the best taste. Look for tomatoes that are firm, plump, and have a deep red color.
  • Use fresh mozzarella: Fresh mozzarella cheese is soft, creamy, and has a mild flavor that pairs perfectly with tomatoes. Avoid using pre-shredded or processed mozzarella, as it won't have the same texture or flavor.
  • Slice the tomatoes and mozzarella evenly: This will ensure that they cook evenly and look visually appealing. Use a sharp knife to get clean, even slices.
  • Arrange the tomatoes and mozzarella in a single layer: This will help them cook evenly and prevent them from steaming. Leave some space between the slices so that they can brown properly.
  • Drizzle with olive oil and balsamic vinegar: Extra virgin olive oil adds a rich flavor and healthy fats, while balsamic vinegar provides a tangy sweetness. Use a good quality olive oil and balsamic vinegar for the best taste.
  • Season with salt and pepper: Salt and pepper enhance the flavors of the tomatoes and mozzarella. Season to taste, starting with a small amount and adding more as needed.
  • Bake until the cheese is melted and bubbly: The baking time will vary depending on the thickness of the tomato and mozzarella slices, as well as the temperature of your oven. Keep an eye on the salad to prevent it from overcooking.
  • Garnish with fresh basil: Fresh basil adds a pop of color and a bright, herbaceous flavor to the salad. You can also use other herbs like oregano, thyme, or rosemary.

Conclusion:

Mozzarella tomato salad is a simple yet delicious dish that showcases the flavors of fresh, ripe tomatoes and creamy mozzarella cheese. With a few simple ingredients and a few minutes of preparation, you can create a flavorful and satisfying salad that is perfect for a light lunch, a summer picnic, or as a side dish for grilled meats or fish. The combination of sweet tomatoes, savory mozzarella, tangy balsamic vinegar, and fresh basil creates a harmonious blend of flavors that is sure to please everyone at your table.

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