Tomato Mozzarella And Basil Salad Glucksman Recipe Epicuriouscom
HEIRLOOM TOMATO SALAD WITH MOZZARELLA AND BASIL
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
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.
TOMATO, MOZZARELLA, AND BASIL SALAD
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
MOZZARELLA AND TOMATO SALAD
Steps:
- Toss together the tomatoes, mozzarella, spinach, and salt in a large serving bowl.
- Whisk together the oil and vinegar in a small bowl. Pour the dressing over the salad and toss well. Sprinkle with the oregano, and toss to combine.
HEIRLOOM TOMATO AND BASIL SALAD
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.
SEMI-DRY TOMATOES AND MOZZARELLA SALAD
In the _Today's Gourmet_ series, I wanted to create dishes that were elegant, modern, original, light, and reasonably quick to prepare. TV demanded that the dishes be visually attractive, too.... Partially drying the tomatoes in the oven concentrates their taste, giving them a wonderfully deep flavor and great chewiness. The red of the tomatoes, the white of the cheese, and the green of the basil make this dramatically colorful salad especially enticing. Serve with good crunchy bread.
Provided by Jacques Pépin
Yield Yield: 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 250 °F. Line a cookie sheet with aluminum foil. Arrange the tomato halves cut side up on the sheet, and sprinkle 1/2 teaspoon of the salt on top. Bake for 4 hours.
- Remove the tomatoes from the oven (they will still be soft), and put them in a serving bowl. Let them cool, then add the mozzarella, capers, remaining 1/4 teaspoon salt, pepper, garlic, olive oil, and lemon rind, and mix to combine.
- Drop the basil leaves into 2 cups of boiling water, and cook for about 10 seconds. Drain, and cool under cold running water. Press the basil between your palms to extrude most of the water, then chop finely. Add to the salad, toss well, and serve.
PASTA WITH TOMATOES, MOZZARELLA AND BASIL
Categories Cheese Herb Pasta Tomato Appetizer Quick & Easy Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 Servings
Number Of Ingredients 6
Steps:
- Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add tomato mixture and toss gently to blend. Season with salt and pepper and serve.
TOMATO AND MOZZARELLA SALAD
The Italian name for this salad is insalata caprese, and it's a shining example of the brilliance of Italian cuisine: a few fresh, simple ingredients at the peak of their season combined to produce exceptionally complex flavors. It hails from Capri, a small island off the coast of Naples in the region of Campagna, where my family comes from. Buy only the best mozzarella, tomatoes, basil, and olive oil you can find to make this salad. It may be naturally fresh and healthful, but I have kept fat and calories to a minimum by keeping the olive oil to a minimum-only 1 tablespoon for 4 servings.
Yield serves 4
Number Of Ingredients 7
Steps:
- In a large bowl, toss the tomatoes, onion, mozzarella, vinegar, olive oil, and basil. Season the salad with salt and pepper to taste. Serve immediately, or chill in the refrigerator until serving time.
- Fat: 42g (before), 13.1g (after)
- Calories: 450 (before), 184 (after)
- Protein: 10g
- Carbohydrates: 6g
- Cholesterol: 34mg
- Fiber: 1g
- Sodium: 417mg
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