Fresh Mozzarella And Tomato Salad Recipes

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TOMATO MOZZARELLA SALAD

Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil. A perfect salad alternative, especially in summer when you can get tomatoes and basil from the garden.

Provided by JOANN HAN

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 7



Tomato Mozzarella Salad image

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.

Nutrition Facts : Calories 199 calories, Carbohydrate 6.2 g, Cholesterol 24.2 mg, Fat 15.2 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 5.1 g, Sodium 338.3 mg, Sugar 4.3 g

3 large tomatoes, sliced
8 ounces mozzarella cheese, sliced
¼ cup olive oil
¼ cup balsamic vinegar
¼ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup minced fresh basil

MOZZARELLA TOMATO SALAD

A few fresh ingredients are the key to this delightful mozzarella tomato salad. It can be on tonight's table in no time. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 8



Mozzarella Tomato Salad image

Steps:

  • In a small bowl, combine the cheese, tomatoes and onion. In another small bowl, combine the remaining ingredients. Drizzle over salad; toss to coat. Let stand at least 15 minutes. Stir just before serving.

Nutrition Facts : Calories 157 calories, Fat 13g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 192mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

2 ounces fresh mozzarella cheese, cut into 3/4-inch cubes
1/2 cup halved cherry tomatoes
2 teaspoons chopped onion
1 tablespoon minced fresh basil
1 tablespoon olive oil
1-1/2 teaspoons balsamic vinegar
1/2 teaspoon sugar
1/8 teaspoon salt

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



Fresh Mozzarella and Tomato Salad image

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.

6 plum tomatoes, chopped
2 cartons (8 ounces each) fresh mozzarella cheese pearls, drained
1/3 cup minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons minced fresh mint
1/4 cup lemon juice
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
2 medium ripe avocados, peeled and chopped

TOMATO AND FRESH MOZZARELLA PASTA SALAD

Turn a classic caprese salad into a filling meal with fusilli and a white wine vinaigrette.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8



Tomato and Fresh Mozzarella Pasta Salad image

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
  • Add the tomatoes, mozzarella and basil to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons white wine vinegar
1 small shallot, minced
8 ounces dried fusilli
2 cups halved grape tomatoes
2 cups diced fresh mozzarella
1 cup torn fresh basil leaves

FRESH MOZZARELLA AND TOMATO SALAD WITH SHERRY VINAIGRETTE

Provided by Fran Schumer

Categories     easy, quick, salads and dressings

Time 25m

Number Of Ingredients 15



Fresh Mozzarella and Tomato Salad With Sherry Vinaigrette image

Steps:

  • Drain the peppers and, in a bowl, mix with 1/4 cup olive oil.
  • Add a pinch of salt and briefly grill.
  • Put back in bowl, add another 1/4 cup olive oil, garlic, thyme and chopped parsley. Mix well and keep warm.
  • Combine sherry, the remaing oil and dijon mustard. Season to taste with salt and pepper. Whisk slightly and store in refrigerator.
  • Arrange peppers around plate. Alternate mozzarella and tomatoes on top of peppers.
  • In bowl, mix lettuce, parsley, scallions and olives and dress with all but 1/2 cup of the vinaigrette. Make a mountain in the center on each plate. Spoon vinaigrette on top of mozzarella and tomatoes. Sprinkle walnuts on top of lettuce.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 437 milligrams, Sugar 3 grams, TransFat 0 grams

3 7-ounce jars of roasted peppers
1 1/4 cup extra-virgin olive oil
1 tablespoon chopped garlic
1 teaspoon fresh thyme
1 tablespoon fresh parsley
1/4 cup Spanish sherry vinegar
1 teaspoon dijon mustard
2 pounds fresh mozzarella cut into 1/4-inch slices
2 pounds vine-ripened tomatoes cut in 1/4-inch slices
1 pound organic mesclun
1 cup parsley leaves
bunch of scallions (chop all the white and some of the green)
3/4 pound oil-cured olives, pitted and julienned
3/4 cup toasted walnuts
salt and pepper to taste

FRESH MOZZARELLA AND TOMATO SALAD

This Italian classic showcases the colors of Italy with red tomatoes, green basil sprigs and white mozzarella cheese.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 8

Number Of Ingredients 10



Fresh Mozzarella and Tomato Salad image

Steps:

  • Place tomatoes in glass or plastic dish.
  • Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes.
  • Cover and refrigerate, turning occasionally, at least 3 hours to blend flavors. Layer tomatoes alternately with cheese on salad greens.

Nutrition Facts : Calories 150, Carbohydrate 4 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg

4 medium tomatoes, cut into 1/4-inch slices
1/4 cup olive or vegetable oil
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
3 tablespoons red wine vinegar
1 tablespoon water
1/8 teaspoon salt
3 drops red pepper sauce
2 large garlic cloves, finely chopped
8 ounces fresh mozzarella cheese, sliced
Salad greens, if desired

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



Fresh Tomato & Mozzarella Salad image

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.

3 medium tomatoes
1/2 lb fresh mozzarella cheese (if all you can find is the tub, make sure to pat it real dry)
1/2 cup torn basil leaves
3 tablespoons olive oil
4 teaspoons balsamic vinegar
kosher salt or sea salt, to taste

FRESH MOZZARELLA TOMATO SALAD

"It will only take you a few minutes to prepare this attractive salad and have it ready when a hungry bunch is coming in to eat," says Regina Wood of Mackenzie, British Columbia. Basil is the finishing touch.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 6



Fresh Mozzarella Tomato Salad image

Steps:

  • Alternate tomato and cheese slices on a platter. Drizzle with oil; sprinkle with the basil, salt and pepper. Serve immediately.

Nutrition Facts : Calories 204 calories, Fat 17g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 159mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

3 medium tomatoes, sliced
8 ounces fresh mozzarella cheese, thinly sliced
1/4 cup olive oil
2 tablespoons minced fresh basil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper

STEWED TOMATO AND FRESH MOZZARELLA SALAD

Provided by Damaris Phillips

Categories     appetizer

Time 1h40m

Yield 4 servings

Number Of Ingredients 11



Stewed Tomato and Fresh Mozzarella Salad image

Steps:

  • Peel the tomatoes by first scoring them on the bottom with an "x" and then submerging them in boiling water for 15 seconds. Immediately plunge the tomatoes into a bowl of ice water. The skins will peel right off.
  • Quarter the tomatoes, then cut out the cores and remove the seeds. Add the tomatoes to a heavy medium pot, along with the red peppers, honey and Italian seasoning. Stir and cook over medium heat until the flavors have combined and the peppers and tomatoes have softened, about 10 minutes. Remove from the heat and allow to cool to room temperature¿the mixture can be frozen at this at this stage.
  • While the tomatoes cool, marinate the mozzarella. In a medium bowl, combine the mozzarella, olive oil, lemon zest and lemon juice.
  • When the tomato mixture is completely cooled, strain off and discard the excess juice, and then add the mixture to the marinated mozzarella. Season with salt and pepper to taste. Allow to marinate in the refrigerator for 1 hour. Garnish with basil before serving.

10 Roma tomatoes
1 red bell pepper, julienned
1 tablespoon honey
1 teaspoon Italian seasoning
1 pound fresh mozzarella, cut into 3/4-inch cubes
1/4 cup olive oil
1 tablespoon lemon zest
Juice of 1 lemon
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper
7 fresh basil leaves, chiffonade, for garnish

FRESH CORN AND TOMATO SALAD

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 cups

Number Of Ingredients 8



Fresh Corn and Tomato Salad image

Steps:

  • Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
  • Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, shucked
2 cups red or orange grape tomatoes, halved
8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes
1 bunch scallions, thinly sliced
1 1/2 cups fresh basil leaves

FRESH MOZZARELLA AND TOMATO

Looking for a quick appetizer idea? Then check out this cheese and fresh tomatoes recipe that requires no cooking at all and is ready in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 4

Number Of Ingredients 6



Fresh Mozzarella and Tomato image

Steps:

  • On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
  • Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.

Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 0 g

4 medium tomatoes, cut into 1/4-inch slices
8 oz fresh mozzarella cheese, cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic or red wine vinegar
2 tablespoons chopped fresh basil leaves
Freshly ground pepper

PENNE, TOMATO, AND MOZZARELLA SALAD

Garden fresh basil and summer sweet cherry tomatoes make this pasta salad a warm season favorite. Takes only a few minutes to put together, a quick summertime meal.

Provided by MARBALET

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 10



Penne, Tomato, and Mozzarella Salad image

Steps:

  • Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
  • Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

Nutrition Facts : Calories 404.8 calories, Carbohydrate 47.5 g, Cholesterol 21 mg, Fat 17.2 g, Fiber 3.8 g, Protein 17.5 g, SaturatedFat 5.2 g, Sodium 337.2 mg, Sugar 3.2 g

1 (12 ounce) package penne pasta
¼ cup olive oil
1 bunch green onions, chopped
1 clove garlic, minced
1 cup quartered cherry tomatoes
salt and pepper to taste
5 ounces mozzarella cheese, diced
½ cup grated Parmesan cheese
4 ounces fresh basil
12 large black olives, halved

FRESH MOZZARELLA-TOMATO-BASIL SALAD

Make and share this Fresh Mozzarella-Tomato-Basil Salad recipe from Food.com.

Provided by Bev I Am

Categories     Cheese

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 6



Fresh Mozzarella-Tomato-Basil Salad image

Steps:

  • Cut mozzarella into 12 slices.
  • Slice tomatoes; sprinkle evenly with salt.
  • Alternate cheese and tomato slices on a platter.
  • Drizzle with olive oil.
  • Cover and chill 4 hours.
  • Sprinkle with fresh ground pepper and basil before serving.

Nutrition Facts : Calories 185, Fat 15.3, SaturatedFat 5.9, Cholesterol 29.9, Sodium 434.1, Carbohydrate 3.4, Fiber 0.9, Sugar 2, Protein 9

1/2 lb fresh mozzarella cheese
2 large tomatoes
1/2 teaspoon salt, to taste
3 tablespoons olive oil
fresh ground pepper
1/2 cup fresh basil, shredded or chopped

FRESH MOZZARELLA & TOMATO SALAD WITH BALSAMIC VINAIGRETTE

A great summer recipe when the tomatoes are plentiful. Great served with a steak or Italian Food or just some cold-cuts, cheese and crackers on the side. You can also add sliced Black Olives or Kalmata Olives if you like,

Provided by cajunhippiegirl

Categories     < 15 Mins

Time 10m

Yield 4 Serving, 4 serving(s)

Number Of Ingredients 9



Fresh Mozzarella & Tomato Salad With Balsamic Vinaigrette image

Steps:

  • Mix Vinegar, mustard, salt and pepper together.
  • Add oil and whisk until well blended.
  • Spread greens on plate or in bowl.
  • Cover with tomato slices.
  • Arrange Cheese slices on top of tomatoes.
  • Drizzle dressing over salad.
  • Sprinkle with fresh basil.

Nutrition Facts : Calories 317.6, Fat 26.4, SaturatedFat 9.4, Cholesterol 44.9, Sodium 516.3, Carbohydrate 6.9, Fiber 1.1, Sugar 4.8, Protein 13.5

8 ounces fresh mozzarella balls, sliced
3 cups fresh baby greens
3 tomatoes, sliced
2 tablespoons fresh basil, chpped
1/4 cup olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt (or to taste)
fresh ground pepper

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