Fresh Mozzarella And Fruit Salad Recipes

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TOMATO, STONE FRUIT & FRESH MOZZARELLA SALAD RECIPE - (4.4/5)



Tomato, Stone Fruit & Fresh Mozzarella Salad Recipe - (4.4/5) image

Provided by ltrodrigu

Number Of Ingredients 12

1 cup roasted and salted pistachios, roughly chopped
Juice of 2 lemons
2 tablespoons honey
5 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper
2 1/4 cups roughly torn bread
1 1/4 pounds heirloom tomatoes, cut into wedges
1 ripe nectarine, cut into wedges
2 ripe plums, cut into wedges
10 ounces fresh mozzarella, sliced into 1/4-inch rounds
8 basil leaves, roughly chopped

Steps:

  • Preheat oven to 375 degrees. To Make Vinaigrette: In a medium bowl, whisk together pistachios, lemon juice, honey and 4 tablespoons oil until well combined. Season with salt and pepper to taste. Set aside. To Make Croutons: Toss bread with remaining oil and season with salt. Spread croutons in a single layer on a baking tray and bake until golden, 12-15 minutes. In a bowl, toss tomatoes with stone fruit and season with salt. Divide mozzarella slices among plates and season with salt and pepper. Top with fruit mixture, drizzle with vinaigrette and garnish with basil and croutons. Serve immediately.

STRAWBERRY AND MOZZARELLA SALAD



Strawberry and Mozzarella Salad image

Per Serving:

Provided by Ellie Krieger

Categories     side-dish

Time 15m

Yield 4 servings, serving size: 1 3/4 cup

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 heart romaine lettuce, torn or cut into bite-sized pieces (3 cups lightly packed)
1 8-ounce container of strawberries, hulled and sliced
3 ounces part-skim mozzarella cheese, diced (about 3/4 cup)
1/4 cup fresh basil leaves, cut into ribbons

Steps:

  • In a small bowl whisk together the oil, vinegar salt and pepper. Place the lettuce in a large bowl and toss with half the dressing. Place the lettuce onto 4 salad plates.
  • Toss the strawberries with the remaining dressing and place 1/4 of the berries on top of each mound of lettuce. Top each with cheese and sprinkle with the basil.

Nutrition Facts : Calories 150, Fat 12 grams, SaturatedFat 3.5 grams, Cholesterol 15 milligrams, Sodium 320 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 6 grams

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