Warm Mozzarella Salad Recipes

Steps:

• Halve the mozzarella and tomatoes and combine in bowl with scallions and herbs. Dress salad with vinegar, olive oil and season with salt and pepper, to taste.

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.

Steps:

• Preheat oven to 425 degrees F.
• Marinate slices of mozzarella in olive oil 1-2 minutes per side.Mix bread crumbs with ground nuts, grated cheese, parsley and basil. Dredge cheese in breadcrumb mixture. Bake coated cheese at 425 degrees for approx 2-4 minutes. WATCH THE CHEESE. If it looks like it's getting TOO soft, PULL IT. we're not going for fondue here. Toss mixed salad greens with baslamic vinegar and oil and plate. Top dressed greens with mozzarella and then divide the proscuitto, olives and tomatoes among serving plates.

Steps:

• Put the tomatoes in a bowl with the shallots and season with a large pinch of salt. Leave for 10 mins for the tomatoes to release their juices.
• Lift the tomatoes and shallots out of the bowl using a slotted spoon, and reserve the juices. Arrange the tomatoes over two plates, then sprinkle over the shallots.
• Whisk the olive oil, Tabasco and vinegar into the reserved tomato juices to make a dressing. Drizzle over the tomatoes and shallots, then scatter with the shredded basil and crushed crostini. Put one half of the mozzarella in the centre of each plate, and season with freshly ground black pepper. Top with the extra basil leaves, and serve.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. Drain well, and let cool.
• Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add cherry tomatoes and quickly stir until tomatoes just begin to soften, 1 to 2 minutes. Add zucchini noodles, salt, and pepper. Keep cooking, stirring frequently, until zoodles are tender yet firm to the bite, 2 to 3 minutes.
• Remove from heat and stir in mozzarella and basil. Toss to coat. Divide zoodles between 4 bowls and drizzle with balsamic glaze. Serve immediately.

Steps:

• Put the salad leaves, cucumber, semi-dried tomatoes and pepper in a large bowl and toss together. Divide the salad between 2 serving plates.
• Divide the mozzarella equally between the plates, scatter with pumpkin seeds, and drizzle with balsamic vinegar and oil from the tomatoes.

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.