Owens Mozzarella And Tomato Salad Recipes

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.

TOMATO, MOZZARELLA AND CHERRY SALAD

Steps:

• Make the dressing: Whisk together the olive oil and balsamic with the mustard and 1 tablespoon cool water in a bowl. Set aside.
• Make the salad: Place the tomatoes on a flat surface. Cut the smaller ones in half and the larger ones into slices or wedges. Arrange all the tomatoes and cherries in a single layer, flesh-side up, on a large serving platter or individual plates. Sprinkle them with the sugar.
• "Herb" the mozzarella: Use a pair of scissors to coarsely cut the tarragon, basil and parsley into pieces and toss in a medium bowl with the Parmesan, olive oil and a pinch of salt. The herbs should feel slightly dampened and sticky from the olive oil. If not, add more olive oil by the tablespoon as needed. Press both sides of the mozzarella slices into the herb mix to coat them, then intersperse the cheese pieces amongst the tomatoes on the serving platter or plates.
• Season the dish with salt and spoon all the dressing over the tomatoes and cheese.

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 AND FRESH MOZZARELLA PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the tomatoes, mozzarella and basil to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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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.

PASTA SALAD WITH MOZZARELLA, OLIVES AND TOMATOES

Steps:

• Combine the mozzarella, tomatoes, olives.
• In a tight fitting jar compine garlic, basil, parsley, olive oil, vinegar, and salt and pepper and shake.
• Set aside.
• Meanwhile bring a large pot of salted water to a boil.
• Cook the pasta until al dente, about 10 minutes.
• Drain well.
• Add the pasta to the mozzarella and tomato.
• Pour dressing (use all or less according to taste) mixture over Pasta mixture and toss well.
• Taste and adjust the seasonings, if necessary.
• Serve chilled or at room temperature.
• Serves 6 to 8.

OWEN'S MOZZARELLA AND TOMATO SALAD

Steps:

• Chop tomatoes in half, then slice finely; arrange on four plates. Trickle a tablespoon of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese. Cover with plastic wrap, and refrigerate for 30 minutes before serving.

OWEN'S MOZZARELLA AND TOMATO SALAD

Steps:

• Chop tomatoes in half, then slice finely; arrange on four plates. Trickle a tablespoon of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese. Cover with plastic wrap, and refrigerate for 30 minutes before serving.

FRESH MOZZARELLA AND TOMATO SALAD

Steps:

• Place tomatoes in glass or plastic dish.
• Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes.
• Cover and refrigerate, turning occasionally, at least 3 hours to blend flavors. Layer tomatoes alternately with cheese on salad greens.