Best Tomato And Fresh Mozzarella Salad With Arugula Peppers Recipes

ROASTED TOMATO, ARUGULA AND MOZZARELLA SALAD

Steps:

• Preheat the oven to 450 degrees F.
• Add the tomatoes to a shallow 2-quart casserole dish in a single layer.
• Toss the tomatoes with the oil, and salt and pepper, to taste. Make sure the tomatoes are cut side up after tossing. Roast until the tomatoes are extremely tender, about 35 to 40 minutes. Remove them from the oven and keep warm.
• In a large salad bowl, toss the arugula, mozzarella balls, basil and the warm tomatoes along with any juices from the dish. Drizzle with some good balsamic and season with salt and pepper, to taste.

ARUGULA AND TOMATO SALAD

Steps:

• Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
• Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

ARUGULA, MOZZARELLA, ROASTED RED PEPPER AND MINT SALAD

Steps:

• Whisk the olive oil, mayo, vinegar, Dijon, shallot, lemon juice and some salt and pepper together in a small bowl.
• Turn a gas burner on medium-high and cook the whole red pepper directly on the flame, turning occasionally, until charred all over, about 10 minutes. Put the pepper in a small bowl and cover with plastic wrap or a dish towel. Let stand for 15 minutes to steam, then use the back of a paring knife to remove the skin from the pepper. Remove the stem and seeds, then cut the pepper into thin strips.
• Toss the arugula and mint together in a wide shallow bowl or platter, then arrange the mozzarella and peppers on top. Drizzle with the vinaigrette and serve.

TOMATO, FRESH MOZZARELLA AND ARUGULA SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Place the arugula in a large salad bowl and drizzle with a teaspoon of olive oil. Season the arugula with fresh ground pepper and a sprinkle of salt.
• Toss the tomatoes and mozzarella in a medium bowl with 1 teaspoon of balsamic vinegar and season with a sprinkle of salt and fresh ground pepper.
• Spoon the tomatoes over the arugula and drizzle with more olive oil and balsamic vinegar as needed.

TOMATO AND FRESH MOZZARELLA SALAD WITH ARUGULA & PEPPERS

Steps:

• Whisk balsamic vinegar, olive oil and dried basil together in small bowl.
• Arrange alternating slices of tomato, cheese and bell pepper slices on platter.
• Scatter chopped arugula over tomatoes.
• Drizzle olive oil mixture over salad and season with salt and pepper.

FRESH MOZZARELLA AND TOMATO SALAD

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.

TOMATO MOZZARELLA SALAD

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.