Best Tomatoes Mozzarella And Peppers Recipes

GRILLED CORN SALAD WITH MOZZARELLA, BELL PEPPERS, AND CHERRY TOMATOES

Grilled Corn Salad with Mozzarella, Bell Peppers, and Cherry Tomatoes image

This is a great summer salad when fresh corn is in season. Combining mozzarella cheese, bell pepper, cherry tomatoes, and basil, it's great for parties or barbecues.

Provided by barbara

Categories Salad

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

6 ears fresh corn, shucked and desilked
2 tablespoons extra-virgin olive oil
1 ½ cups cherry tomatoes, halved
12 ounces pearl-size mozzarella balls
1 small red onion, finely diced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
4 tablespoons extra-virgin olive oil
3 tablespoons apple cider vinegar
¼ cup chopped fresh basil
1 tablespoon honey
1 clove finely grated garlic
salt and freshly ground black pepper to taste

Steps:

Preheat an outdoor grill for high heat and lightly oil the grate.
Brush corn with oil.
Grill corn until outside is golden brown with grill marks, about 10 minutes. Let cool completely. Cut off kernels with a sharp knife and place in a large bowl. Add cherry tomatoes, mozzarella cheese, red onion, yellow bell pepper, and red bell pepper.
Combine olive oil, apple cider vinegar, basil, honey, garlic, salt, and pepper in a jar with a tight-fitting lid. Shake jar until dressing ingredients are combined. Pour dressing over salad and toss to combine. Season with salt and pepper.

Nutrition Facts : Calories 376.5 calories, Carbohydrate 26.2 g, Cholesterol 36.3 mg, Fat 23.8 g, Fiber 3.6 g, Protein 17.5 g, SaturatedFat 7.8 g, Sodium 396.3 mg, Sugar 7.7 g

MOZZARELLA-TOPPED PEPPERS WITH TOMATOES AND GARLIC

Mozzarella-Topped Peppers with Tomatoes and Garlic image

Categories Cheese Fish Pepper Tomato Low Carb Summer Bon Appétit

Yield Serves 4 as first-course

Number Of Ingredients 7

Ingredients

2 small red bell peppers, halved lengthwise, seeded, stems left intact
2 cups chopped seeded tomatoes
2 teaspoons minced garlic
4 teaspoons olive oil
8 anchovy fillets, drained
4 1/3-inch-thick slices drained fresh water-packed mozzarella or regular mozzarella
1 tablespoon thinly sliced fresh basil

Steps:

Preheat oven to 375°F. Oil baking sheet. Arrange peppers, cut side up, on sheet. Mix tomatoes and garlic in medium bowl. Season with salt and pepper. Fill pepper cavities with tomato mixture. Drizzle 1 teaspoon oil over each. Place 2 anchovy fillets atop each. Bake until peppers are tender, about 50 minutes.
Arrange cheese atop peppers. Bake until cheese melts, about 3 minutes. Transfer peppers to platter. Sprinkle with basil and serve.

TOMATOES, MOZZARELLA AND PEPPERS

Tomatoes, Mozzarella and Peppers image

This is a very simple, but extremely mouth watering dish. Serve as an appetizer or as a meal. My husband and I will each have our own tomato served up. Take small pieces of good crusty bread, top them with your layered tomatoes, have a taste, and try not to say mmmmm. And you'll need a bit of extra bread to soak up the oil, vinegar, and juices left in your plate.

Provided by ciao4293

Categories Lunch/Snacks

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

2 large fresh meaty tomatoes
salt & fresh ground pepper
fresh mozzarella cheese (about 3 or 4 small rounds)
roasted red pepper
basil leaves (about 10 or so, sliced in ribbons)
olive oil
balsamic vinegar

Steps:

Slice tomatoes about 1/2 inch thick and place on a serving dish.
Sprinkle with salt and pepper.
Slice the mozzarella about 1/4 inch thick, and place on top of the tomatoes.
Arrange slices of roasted pepper over the cheese.
Sprinkle with basil.
(To get the basil"ribbons", stack the leaves, roll them up, and slice them across) Drizzle with olive oil and balsamic vinegar.

Nutrition Facts : Calories 32.8, Fat 0.4, SaturatedFat 0.1, Sodium 9.1, Carbohydrate 7.1, Fiber 2.2, Sugar 4.8, Protein 1.6