Heirloom Tomato Mozzarella And Basil Side Dish Recipes

TOMATO, MOZZARELLA, AND BASIL SALAD

Tomato, Mozzarella, and Basil Salad image

Provided by Ina Garten

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

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

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

HEIRLOOM TOMATO TART WITH PESTO AND MOZZARELLA

Heirloom Tomato Tart with Pesto and Mozzarella image

In these last days of summer, I made this fresh and light summer tomato tart. I love it al fresco with wine. It's much nicer when you use variety of tomatoes like heirloom tomatoes, cherry tomatoes, mini Marzano, and pear tomatoes. If you grow your own tomatoes in your garden or got some from someone you know, this is perfect. Put them in!

Provided by lolalobato

Categories Main Dish Recipes Savory Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10

Ingredients

1 ⅔ cups sifted all-purpose flour
7 tablespoons cold butter, diced
1 egg, beaten
2 teaspoons water
1 teaspoon salt
1 teaspoon white sugar
1 cup pesto, or as needed
1 (8 ounce) ball fresh mozzarella cheese
2 cups heirloom cherry tomatoes, halved
1 pinch coarse sea salt to taste

Steps:

Pour flour into a bowl and make a well in the center. Add butter, egg, water, salt, and sugar. Work the ingredients together with your fingertips until they resemble bread crumbs. Mix until smooth, pushing with the bottom of your palm to form dough into a ball. Wrap with plastic wrap and refrigerate for about 30 minutes.
Roll dough out into a large round on a floured work surface. Roll up dough over the rolling pin to transfer it to a tart pan with a detachable bottom. Drape dough over the tart pan; press over the bottom and against the edges. Trim the edges. Chill the crust for 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Prick the bottom of the crust with a fork. Line with waxed paper and fill with pie weights or dried beans.
Bake crust in the preheated oven until partially cooked, 8 to 10 minutes. Remove the weights and waxed paper. Continue baking for 5 minutes. Let cool. Leave the oven on.
Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.
Return tart to the oven; bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 25 g, Cholesterol 78.1 mg, Fat 29.8 g, Fiber 2 g, Protein 16.4 g, SaturatedFat 13.3 g, Sodium 840.7 mg, Sugar 1 g

HEIRLOOM TOMATO, MOZZARELLA AND BASIL SIDE DISH

Heirloom Tomato, Mozzarella and Basil Side Dish image

This is a 5 minute "recipe". It's so simple it's silly. We came up with the idea when planning the food for my wedding last summer. We did all the cooking for 100 ourselves and really had no way to use my stove on the big day. Everything we served, except the salmon on the outdoor bbq, was a cold dish. The challenge we had was coming up with a vegetable "side" dish, that wasn't a salad to go with the salmon. This was the perfect answer. It was a huge hit. I think the key was using fabulous heirloom tomatoes, if you can't get heirlooms, use the best tastiest tomatoes you can. Using "buffalo mozzarella" is great if you have it. This recipe is just for 2 servings...it's obviously easy to adjust! You do need a knife and fork for this. Enjoy!!

Provided by Mrs Goodall

Categories Vegetable

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 large heirloom tomato
2 pieces mozzarella cheese, round, cut 1/8 to 1/4 inch thick
4 basil leaves
2 tablespoons balsamic vinegar, drizzled to taste
2 tablespoons extra virgin olive oil, drizzled to taste
salt, to taste

Steps:

Cut the tomato in half. If tomato will not sit flat, take a small thin slice off of the bottom.
Place 1 piece of mozzarella on top of each tomato half.
Chiffonade the basil into thin strips and place 1/2 the basil on top of the mozzarella.
Drizzle with olive oil and balsamic (no need to pre-mix the two together) over the tomato/mozzarella/basil.
Serve with salt to taste (we let guests add their own).

Nutrition Facts : Calories 137.1, Fat 13.7, SaturatedFat 1.9, Sodium 5, Carbohydrate 3.8, Fiber 1.3, Sugar 2.4, Protein 0.9

HEIRLOOM TOMATO SALAD WITH MOZZARELLA AND BASIL

Heirloom Tomato Salad with Mozzarella and Basil image

Wonderful heirloom tomato salad to pair with any Italian dish. Chop ingredients and mix all together for a great salad, or slice for an easy appetizer.

Provided by GirlyGamerGeek

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

½ cup balsamic vinegar
1 bunch fresh basil leaves, chopped
1 ½ cups extra-virgin olive oil
5 heirloom tomatoes, diced
1 (8 ounce) container mini fresh mozzarella balls, diced
salt and ground black pepper to taste

Steps:

Combine balsamic vinegar and basil in a bowl. Pour in olive oil slowly while whisking constantly.
Place tomatoes and mozzarella in a bowl. Pour vinaigrette over the top. Season with salt and pepper and toss together.

Nutrition Facts : Calories 649.1 calories, Carbohydrate 9.6 g, Cholesterol 29.3 mg, Fat 64.4 g, Fiber 1.7 g, Protein 8.3 g, SaturatedFat 13.2 g, Sodium 91 mg, Sugar 6.2 g

HEIRLOOM TOMATO SALAD WITH MOZZARELLA AND BASIL

Heirloom Tomato Salad with Mozzarella and Basil image

Categories Salad Cheese Mustard Tomato Side Picnic Vegetarian Backyard BBQ Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

Ingredients

2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil
4 lb mixed heirloom tomatoes, quartered if small or cut into 1/4-inch-wide wedges if larger
1 lb cherry tomatoes
1 lb very small mozzarella balls (1/4 inch; sometimes called perlini) or 1 lb lightly salted mozzarella, cut into 1/4-inch pieces
1 1/2 cups loosely packed small basil leaves or torn large leaves

Steps:

Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified. Add tomatoes, mozzarella, and basil and toss well. Season with salt and pepper.

HEIRLOOM TOMATO AND BASIL SALAD

Heirloom Tomato and Basil Salad image

Categories Salad Tomato No-Cook Basil Summer

Yield Serves 6

Number Of Ingredients 4

Ingredients

3 pounds assorted heirloom tomatoes
1/2 cup extra-virgin olive oil
1 small bunch basil leaves, torn into pieces
Coarse salt and freshly ground black pepper

Steps:

Cut tomatoes into wedges and toss together in a serving dish. Drizzle over olive oil; add torn basil. Season with salt and pepper. Serve immediately.

HEIRLOOM TOMATO AND MOZZARELLA SALAD

Heirloom Tomato and Mozzarella Salad image

As my name depicts, I'm a huge proponent of heirloom variety fruits and vegetables. This is one of my favorite ways to enjoy these lovely, unique fruits. As soon as they come back into season I'll post a photo of this beautiful salad.

Provided by Heirloom

Categories Cheese

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 medium heirloom tomatoes, wedged (I like mixing green, deep purple, yellow and orange)
6 ounces fresh mozzarella cheese, either in bite size balls (Bocconcini)
4 ounces kalamata olives, pitted and chopped
12 leaves fresh basil, torn
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
sea salt
cracked pepper

Steps:

In a wooden salad bowl toss all ingredients together.
Season with salt and pepper according to taste.
Serve immediately.

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