Arugula And Mozzarella And Tomato Salad Recipes

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.

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.

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
• Meanwhile, in a large bowl, whisk together lemon zest, lemon juice, and olive oil; season with salt and pepper. Add pasta, arugula, basil, capers, mozzarella, and red-pepper flakes. Toss to combine and season with salt and pepper.

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.

Steps:

• Combine all ingredients in large bowl.