Wisconsin Fresh Mozzarella Tomato And Basil Salad Recipes

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TOMATO, MOZZARELLA, AND BASIL SALAD

Provided by Ina Garten

Categories     side-dish

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 6



Tomato, Mozzarella, and Basil Salad image

Steps:

  • Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.

Nutrition Facts : Calories 226 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 28 milligrams, Sodium 158 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 12 grams, Sugar 2 grams

6 small tomatoes (4 medium)
1 pound fresh mozzarella
10 to 15 basil leaves
3 tablespoons good olive oil
Kosher salt
Freshly ground black pepper

WISCONSIN FRESH MOZZARELLA, TOMATO AND BASIL SALAD

This is a wonderful salad! Fresh mozzarella may be hard to find so regular may be substituted, although it won't be exactly the same. Fresh mozzarella is submerged in water to retain it's moisture content and preserve it's soft, slightly elastic texture. Best when only a few days old, it has a delicate, milky texture. This recipe is from the Wisconsin Milk Marketing Board.

Provided by Kaarin

Categories     Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8



Wisconsin Fresh Mozzarella, Tomato and Basil Salad image

Steps:

  • In a small bowl whisk together the dressing ingredients.
  • Cut tomatoes in 1/4th inch thick slices. Drain mozzarella from water and cut in 1/4th inch thick slices.
  • Arrange tomatoes and mozzarella slices on platter. Drizzle with salad dressing. Sprinkle fresh chopped basil over top.
  • Garnish with basil leaves and let stand 10 minutes to blend flavors.
  • Serve with toasted baguette if desired.

Nutrition Facts : Calories 309.8, Fat 26.4, SaturatedFat 9.4, Cholesterol 44.8, Sodium 433.5, Carbohydrate 5.7, Fiber 1.3, Sugar 3, Protein 13.6

2 large ripe tomatoes (vine-ripened are best)
8 ounces fresh mozzarella cheese
2 tablespoons fresh basil leaves, chopped
1 tablespoon balsamic vinegar
2 garlic cloves, minced
1/4 cup olive oil
1/8 teaspoon salt
1 teaspoon black pepper, freshly cracked

TOMATO & MOZZARELLA SALAD WITH TOMATO DRESSING

Enjoy this super-quick tomato and mozzarella salad as a side dish, or add some sliced avocado for a filling lunch. Top with basil leaves and crushed crostini for extra flavour and texture

Provided by Tom Kerridge

Categories     Lunch, Side dish, Starter

Time 15m

Number Of Ingredients 8



Tomato & mozzarella salad with tomato dressing image

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.

Nutrition Facts : Calories 463 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium

200g mixed heritage tomatoes , sliced
1 large shallot , sliced into thin rings
5 tbsp olive oil
3 drops of Tabasco
1 tbsp white wine vinegar (muscatel is good)
6 basil leaves , shredded, plus extra small leaves to serve
4 shop-bought crostini , roughly crushed
1 ball buffalo mozzarella , or burrata if you can find it (about 150g), halved

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

MOZZARELLA, TOMATO, AND BASIL SALAD

This classic salad is even better when made at the height of tomato season -- August and September.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 5



Mozzarella, Tomato, and Basil Salad image

Steps:

  • Arrange tomatoes, mozzarella, and basil leaves in an alternating pattern on a large serving platter. Sprinkle with salt and pepper; drizzle with oil.

1 pound plum, beefsteak, or cherry tomatoes (or a combination), cored and sliced 1/4 inch thick
3/4 pound fresh mozzarella, sliced 1/4 inch thick
3/4 cup fresh basil leaves
Coarse salt and ground pepper
2 tablespoons olive oil, preferably extra-virgin

MOZZARELLA, TOMATO AND BASIL SALAD

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

Provided by TishT

Categories     Vegetable

Time 5m

Yield 1 serving dish, 4 serving(s)

Number Of Ingredients 6



Mozzarella, Tomato and Basil Salad image

Steps:

  • Slice tomatoes and mozzarella cheese same thickness.
  • Arrange the tomatoes, mozzarella, and basil alternating in a circle around a decorative serving dish.
  • Drizzle with olive oil (and balsamic vinegar if desired).
  • Serve with salt and pepper to individual taste.

4 large tomatoes
2 cups mozzarella cheese
8 -10 leaves fresh basil
4 tablespoons extra virgin olive oil
salt and pepper
balsamic vinegar (optional)

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 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

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