Fresh Mozzarella And Tomato Salad With Sherry Vinaigrette Recipes

FESTIVE SALAD WITH TOMATOES, BASIL AND MOZZARELLA IN A CREAMY VINAIGRETTE

Steps:

• For the dressing: In a jar with a lid, combine the oil, Champagne vinegar, shallots, mustard, garlic and 1/2 teaspoon each salt and pepper. Tightly close the lid and shake so the dressing is well combined.
• For the salad: Put the mixed greens and romaine in a large bowl. Add enough dressing so that each leaf is lightly coated when tossed. Sprinkle with additional salt and pepper. Transfer the lettuce to a serving platter or bowl.
• Scatter the tomatoes and mozzarella balls over the salad along with the pine nuts and finally the basil leaves. Serve immediately.

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.

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.

TOMATO & MOZZARELLA SALAD WITH TOMATO DRESSING

Steps:

• Put the tomatoes in a bowl with the shallots and season with a large pinch of salt. Leave for 10 mins for the tomatoes to release their juices.
• Lift the tomatoes and shallots out of the bowl using a slotted spoon, and reserve the juices. Arrange the tomatoes over two plates, then sprinkle over the shallots.
• Whisk the olive oil, Tabasco and vinegar into the reserved tomato juices to make a dressing. Drizzle over the tomatoes and shallots, then scatter with the shredded basil and crushed crostini. Put one half of the mozzarella in the centre of each plate, and season with freshly ground black pepper. Top with the extra basil leaves, and serve.

TOMATOES STUFFED WITH FRESH MOZZARELLA AND BASIL

Steps:

• For vinaigrette:
• Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)
• For salad:
• Cut small skin-deep X on end opposite stem of each tomato. Drop tomatoes into saucepan of boiling water; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Starting at X, peel skin off tomatoes. Cut 1/3 to 1/2 inch off end opposite stem of each tomato. Using small spoon, scoop out insides of tomatoes, leaving shells intact. Mix cubed mozzarella cheese and chopped basil in medium bowl. Divide cheese mixture among tomato shells, packing gently. (Can be made 2 hours ahead. Cover tomatoes and chill. Bring to room temperature before continuing.)
• Invert 1 filled tomato on each plate. Pour vinaigrette into 6 shot glasses. Place 1 shot glass next to each tomato. Garnish each tomato with basil leaf.