Mixed Tomato Salad With Prosciutto And Balsamic Dressing Recipes

PROSCIUTTO AND PINE NUT SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• In small bowl, beat all vinaigrette ingredients with wire whisk until smooth.
• In serving bowl, toss greens, prosciutto, cheese and pine nuts. Just before serving, pour vinaigrette over salad and toss to coat.

MIXED TOMATO SALAD

Steps:

• Core beefsteak tomatoes; cut each into 8 wedges. Halve grape and cherry tomatoes; leave pear tomatoes whole.
• Make dressing: In a small bowl, whisk together vinegar and oil; season with salt and pepper. In a large bowl, toss arugula with half the dressing. Divide arugula and tomatoes evenly among four serving plates; drizzle tomatoes with remaining dressing. Serve immediately.

MIXED LEAF SALAD WITH MOZZARELLA, MINT, PEACH & PROSCIUTTO

Steps:

• If I make this for my lunch I'll use one nice, ripe peach, half a ball of mozzarella and a couple of slices of prosciutto.
• Pinch the skin of the peaches and peel from the bottom to the top, then quarter.
• Rip the mozzarella into small pieces and place on a plate with the peaches. Lightly season with sea salt and black pepper.
• Lay a couple of slices of prosciutto over the top.
• Tear up the mint leaves, toss with the mixed salad leaves and dress with a little of the extra virgin olive oil & lemon juice dressing.
• Throw the leaves on top. Simple!

TOMATO, MOZZARELLA AND PROSCIUTTO SALAD RECIPE

Steps:

• Cut tomatoes into medium width slices, approximately 8 slices. Cut cheese into slices of similar sized widths as the tomato slices. A round buffalo mozzarella (di buffala) or a burratta cheese allows the slices to closely match the round slices of the tomatoes. On each salad plate, or on a large serving plate, arrange the tomato and cheese slices so they alternate, laying first a slice of tomato and then a slice of cheese. As each slice of tomato is placed on the plate, add a little salt and pepper over each slice. Sprinkle the onion, garlic and capers over the slices of cheese and tomatoes and then top with the sliced prosciutto ham. Whisk together olive oil, vinegar and mustard. Season to taste. Drizzle dressing over all the ingredients, and when ready to serve, garnish with basil. Serves 2 as an entrée or it can be divided to serve 4 as a side salad. When serving 4, use 2 slices of tomato and 1 slice of cheese or vary amounts as desired.

BALSAMIC TOMATO SALAD

Steps:

• Gather the ingredients.
• Slice the tomatoes in half and, if using plum or larger tomatoes, core them to remove the seeds . Chop the tomatoes into chunks (whatever size you desire). If using grape, cherry, or another small tomato, cut in half so they will absorb the flavors of the dressing. There's no need to seed them.
• Place the chopped tomatoes in a large bowl. Add the olive oil, balsamic vinegar, garlic, and herbs (if using). Toss well.
• Transfer to a serving dish and season with salt and pepper to taste. Or plate the salad individually for your guests and garnish with a sprig of fresh oregano or basil.

BALSAMIC SALAD DRESSING―BASIC AND SIMPLE

Steps:

• Combine the mustard, balsamic vinegar, garlic, and Italian herbs, if desired, in a mixing bowl . Whisk vigorously while very slowly drizzling in the olive oil. Use a blender if you prefer.
• Season with salt and fresh-ground black pepper to taste.
• This dressing can be refrigerated overnight to intensify the flavors. Stir before serving. Balsamic dressing can be stored for several weeks in the refrigerator.

PROSCIUTTO AND TOMATO SALAD WITH SMOKED MOZZARELLA CROUTES

Steps:

• Preheat the oven to 350 degrees. Place tomatoes in a small saucepan and cover with water. Bring to a boil, reduce heat and simmer until softened, about 5 minutes. Drain. In a large bowl, toss together tomatoes, salad greens and prosciutto.
• In a small bowl, whisk together the vinegar, oil, salt and pepper. Place the bread on a baking sheet and top each piece with a slice of mozzarella. Bake until the cheese is melted, about 5 minutes.
• Toss the salad with the dressing and divide between 2 or 4 plates. Divide the croutes between the plates and serve immediately.

MIXED TOMATO SALAD WITH PROSCIUTTO AND BALSAMIC DRESSING

Steps:

• Preheat oven to 150 degrees Celsius.
• Place roma tomato halves on a baking tray, cut-side up.
• Drizzle with a little olive oil, and season with salt and pepper.
• Bake for 2 hours.
• Remove and set aside to cool.
• Place all tomatoes and basil in a large bowl.
• Pour dressing over salad, toss well and serve.
• DRESSING: Combine prosciutto, garlic, balsamic vinegar and extra virgin olive oil, and season with salt and pepper to taste.

PROSCIUTTO & MELON SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• To make vinaigrette, whisk together vinegar, mustard, and oregano in a bowl. Slowly drizzle in oil, a little bit at a time, whisking vigorously until dressing is emulsified. After about half of the oil has been incorporated you can drizzle it in faster, but start out very slow at the beginning to create a nice, stable emulsion. Season to taste with salt and pepper.To assemble, rinse and dry greens. Toss with a few tablespoons of dressing until evenly coated. Arrange in serving bowl, then top with melon balls, mozzarella balls and prosciutto. Drizzle with more vinaigrette as desired, and sprinkle with a little flake sea salt and freshly ground black pepper, to taste. Serve immediately.

TOMATO MOZZARELLA SALAD WITH BALSAMIC DRESSING

Steps:

• 1. Prepare the balsamic dressing. https://www.justapinch.com/recipes/sauce-spread/dressing/balsamic-vinaigrette-very-versatile-dressing.html
• 2. With a serrated knife slice the tomato and mozzarella. Slice the mozzarella a bit thinner.
• 3. Place the tomato slice on the plate. Top with a tiny pinch salt and pepper. Place the basil leaf on top.
• 4. Then add the mozzarella; repeat.
• 5. I like to put the strips of prosciutto on the side of the plate.
• 6. Then top just the tomato mozzarella with the dressing.