Best Semi Dry Tomatoes And Mozzarella Salad Recipes
FRESH TOMATO & MOZZARELLA SALAD
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
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.
SUN-DRIED TOMATO & FRESH MOZZARELLA PASTA SALAD
A great non mayo pasta salad that's a little more posh than the norm. Especially nice if you are a fan of sun-dried tomatoes and fresh mozzarella.
Provided by kleigh83
Categories Lunch/Snacks
Time 21m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring large pot of water to a boil.
- Meanwhile, in a food processor, make dressing: combine all dressing ingredients.
- Process until sun dried tomatoes are coarsely chopped.
- Transfer to small bowl and set aside.
- Add one teaspoon of salt and pasta to boiling water, stirring occasionally to prevent sticking.
- Cook until pasta is tender (about 11 min.) and drain well.
- Transfer to a large serving bowl.
- Add dressing to hot pasta and toss to coat.
- Let cool, stirring occasionally.
- Add tomatoes, mozzarella,basil, Parmesan, and olives.
- Season to taste with salt and pepper.
- Toss to mix and serve at room temperature.
Nutrition Facts : Calories 446.2, Fat 21.1, SaturatedFat 6.6, Cholesterol 27.9, Sodium 401.9, Carbohydrate 47.4, Fiber 3.2, Sugar 2.4, Protein 17.1
FRESH MOZZARELLA AND TOMATO SALAD
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
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.
SEMI-DRY TOMATOES AND MOZZARELLA SALAD
In the _Today's Gourmet_ series, I wanted to create dishes that were elegant, modern, original, light, and reasonably quick to prepare. TV demanded that the dishes be visually attractive, too.... Partially drying the tomatoes in the oven concentrates their taste, giving them a wonderfully deep flavor and great chewiness. The red of the tomatoes, the white of the cheese, and the green of the basil make this dramatically colorful salad especially enticing. Serve with good crunchy bread.
Provided by Jacques Pépin
Yield Yield: 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 250 °F. Line a cookie sheet with aluminum foil. Arrange the tomato halves cut side up on the sheet, and sprinkle 1/2 teaspoon of the salt on top. Bake for 4 hours.
- Remove the tomatoes from the oven (they will still be soft), and put them in a serving bowl. Let them cool, then add the mozzarella, capers, remaining 1/4 teaspoon salt, pepper, garlic, olive oil, and lemon rind, and mix to combine.
- Drop the basil leaves into 2 cups of boiling water, and cook for about 10 seconds. Drain, and cool under cold running water. Press the basil between your palms to extrude most of the water, then chop finely. Add to the salad, toss well, and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love