Mozzarella Salad Recipes

FRESH TOMATO & MOZZARELLA SALAD

Steps:

• Cut up the tomatoes and mozzarella into large cubes.
• Add basil leaves and drizzle w/ vinegar and olive oil.
• Stir lightly.
• Sprinkle with a little salt.
• Chill at least one hour.
• Store in refrigerator.

PANZANELLA WITH MOZZARELLA AND HERBS

Steps:

• Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
• Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
• In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
• Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.

PENNE, TOMATO, AND MOZZARELLA SALAD

Steps:

• Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
• Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

TOMATO MOZZARELLA SALAD

Steps:

• In a small bowl, combine the vinegar, garlic, salt and pepper. Whisk in oil until well blended. Add remaining ingredients; toss to coat. Cover and refrigerate at least 1 hour, stirring occasionally. Remove with a slotted spoon to a serving dish.

FRESH MOZZARELLA AND TOMATO SALAD

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.

CRUNCHY MOZZARELLA SALAD

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.

TOMATO, MOZZARELLA AND BASIL SALAD

Steps:

• First put the tomatoes in a bowl and pour boiling water over them. Leave them for 1 minute, then drain and slip the skins off using a cloth to protect your hands if necessary. You can watch how to do this in our Cookery School Video on tihs page. Then slice the tomatoes thinly. All you do now is arrange the slices of Mozzarella and tomato in layers, either in rows or concentric circles, on a serving dish. Scatter the whole basil leaves over them, then, just before serving, sprinkle with plenty of salt and freshly milled black pepper and drizzle the oil all over. Serve with some ciabatta bread, warmed a little in the oven to the crispy stage.

TOMATO MOZZARELLA SALAD

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.

MOZZARELLA SALAD

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.