Semi Dry Tomatoes And Mozzarella Salad Recipes

ITALIAN PASTA SALAD RECIPE

Steps:

• Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
• In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
• In a small bowl or measuring cup, mix the dressing ingredients together.
• Pour the dressing over the pasta and toss to coat.

FRESH TOMATO AND MOZZARELLA SALAD RECIPE

Steps:

• Slice the tomatoes and mozzarella into 1/2-inch slices. Set aside.
• Pick 9 leaves off of the basil stems. Set aside.
• Get a serving plate and begin to arrange the salad. Alternate the tomatoes and mozzarella slices to form a circle spiraling inwards.
• Place a basil leaf after each mozzarella slice on the plate.
• Drizzle the balsamic glaze, salt, and pepper over the salad. It is now ready to serve.

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.

SEMI-DRY TOMATOES AND MOZZARELLA SALAD

Steps:

• Preheat the oven to 350-degrees.
• Line a cookie sheet with aluminum foil.
• Arrange the tomato halves cut side up on the sheet, and sprinkle 1/2 teaspoon 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 the palms to extrude most of the water, then chop finely.
• Add to the salad, toss well, and serve.

SEMI-DRY TOMATOES AND MOZZARELLA SALAD

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.