Tomato Arugula Mozzarella Salad Recipes

ROASTED TOMATO, ARUGULA AND MOZZARELLA SALAD

Roasted Tomato, Arugula and Mozzarella Salad image

Provided by Patrick and Gina Neely : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 plum tomatoes, cut in 1/2 and seeded
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 5-ounce box baby arugula
One 8-ounce package baby mozzarella balls, drained
1/4 cup chiffonade basil leaves
Balsamic vinegar

Steps:

Preheat the oven to 450 degrees F.
Add the tomatoes to a shallow 2-quart casserole dish in a single layer.
Toss the tomatoes with the oil, and salt and pepper, to taste. Make sure the tomatoes are cut side up after tossing. Roast until the tomatoes are extremely tender, about 35 to 40 minutes. Remove them from the oven and keep warm.
In a large salad bowl, toss the arugula, mozzarella balls, basil and the warm tomatoes along with any juices from the dish. Drizzle with some good balsamic and season with salt and pepper, to taste.

ARUGULA AND TOMATO SALAD

Arugula and Tomato Salad image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

8 campari or other cocktail tomatoes, quartered
1 pint yellow and/or orange cherry tomatoes, halved
1 teaspoon aged balsamic vinegar, plus more for drizzling
Kosher salt and freshly ground black pepper
5 ounces baby arugula (about 8 cups)
1 teaspoon extra-virgin olive oil, plus more for drizzling
Shaved parmesan cheese, for topping

Steps:

Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

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