Indulge in the timeless classic of Italian cuisine – the Tomato, Mozzarella, and Basil Salad. This vibrant and refreshing dish, also known as Caprese Salad or Insalata Caprese, is a symphony of flavors and textures that will transport you to the sun-kissed fields of Italy. With its simple yet elegant presentation, this salad is a staple of Italian summer dining and a culinary delight that is sure to impress.
This article presents a collection of carefully curated recipes that explore variations and innovative interpretations of the classic Tomato, Mozzarella, and Basil Salad. From the traditional recipe using the freshest tomatoes, creamy mozzarella, and aromatic basil, to creative takes that incorporate grilled peaches, roasted pine nuts, or a balsamic glaze, these recipes offer a range of options to suit every palate and occasion.
Whether you're hosting a summer barbecue, seeking a light and healthy lunch option, or simply craving a taste of Italy, this collection of recipes provides everything you need to create a stunning Tomato, Mozzarella, and Basil Salad that will leave your taste buds dancing. So, gather your ingredients, prepare to be inspired, and embark on a culinary journey that celebrates the beauty and simplicity of this iconic Italian dish.
FRESH MOZZARELLA, TOMATO, AND BASIL COUSCOUS SALAD
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
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.
HEIRLOOM TOMATO SALAD WITH MOZZARELLA AND BASIL
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
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.
TOMATO, BASIL AND MOZZARELLA PASTA SALAD
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
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.
FRESH MOZZARELLA, TOMATO, AND BASIL COUSCOUS SALAD
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.
CHICKEN MILANESE WITH TOMATO, MOZZARELLA AND BASIL SALAD
Number Of Ingredients 13
Steps:
- Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
- In a blender or food processor, combine oil, basil, garlic and salt to taste; purée until smooth.
- In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
- Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
- In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
- When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
- Taste tomato-mozzarella salad and add more salt and/or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.
TOMATO, MOZZARELLA, AND BASIL SALAD GLUCKSMAN
Provided by Sondra Glucksman
Categories Salad Tomato Appetizer No-Cook Vegetarian Quick & Easy Mozzarella Basil Summer Gourmet New York Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a small bowl whisk together oil, vinegar, garlic, mustard, sugar, and salt and pepper to taste. On a platter arrange tomato slices alternately with mozzarella and top with basil. Drizzle salad with vinaigrette.
MOZZARELLA, TOMATO AND BASIL SALAD
Make and share this Mozzarella, Tomato and Basil Salad recipe from Food.com.
Provided by TishT
Categories Vegetable
Time 5m
Yield 1 serving dish, 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice tomatoes and mozzarella cheese same thickness.
- Arrange the tomatoes, mozzarella, and basil alternating in a circle around a decorative serving dish.
- Drizzle with olive oil (and balsamic vinegar if desired).
- Serve with salt and pepper to individual taste.
Tips:
- Select ripe and flavorful tomatoes for the best taste. Look for tomatoes that are deep red in color and have a glossy skin. - Use fresh mozzarella cheese for the best results. Fresh mozzarella is softer and has a milder flavor than aged mozzarella. - If you don't have fresh basil, you can use dried basil instead. However, fresh basil will give the salad a more vibrant flavor. - Drizzle the salad with a good quality olive oil. This will help to enhance the flavors of the salad. - Serve the salad immediately after assembling. This will prevent the tomatoes from becoming watery and the mozzarella from becoming tough.Conclusion:
This tomato, mozzarella, and basil salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. For example, you can add other ingredients such as cucumbers, olives, or croutons. You can also adjust the amount of olive oil and vinegar to your liking. No matter how you choose to serve it, this salad is sure to be a hit!
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