Tomato & Mozzerella salad?!


Question: Does anyone have a receipe for a tomato and mozzerella salad? They have a really good one with olives in it in the Vons Deli... I am not sure what seasoning/dressing they put.


Answers: Does anyone have a receipe for a tomato and mozzerella salad? They have a really good one with olives in it in the Vons Deli... I am not sure what seasoning/dressing they put.

That's called Caprese Salad.

1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 large ripe tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt and freshly ground pepper
2 tablespoons drained capers (optional)
1/4 cup extra-virgin olive oil

In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.

Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.

Just before serving, drizzle on some excellent extra-virgin olive oil. NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on Insalata Caprese!

Makes 4 servings.

You can also add italian olives, pitted.

I'm not sure what Von's uses in their salads, but you can ask them and they are usually happy to tell you. One dressing that our family loves is Good Seasons Italian. It comes in a packet and you mix the seasoning packet with olive oil, red wine vinegar, and water. It is really delicious.

I just use olive oil and chopped basil on mine. Caprese salad.....Mmmm good.

3 large tomatoes, sliced
8 ounces mozzarella cheese, sliced
1/4 cup olive or vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup minced fresh basil

directions

On a large serving platter, alternate tomatoes and mozzarella slices. In a jar with a tight-fitting lid, combine the oil, salt and pepper; shake well. Drizzle over tomatoes and mozzarella. Sprinkle with basil.

Layer slices of ripe tomato and Mozarella with whole basil leaves. Drizzle with olive oil, sprinkle with very coarse ground pepper. Scatter some canned pimento, or grilled red pepper, and some capers.

Ensalada: Slice or chop 4 medium vine ripened tomatoes, slice or chop fresh mozzarella cheese. You an intersperse one slice of tomato then a slice of mozzarella until it surrounds the plater & put over the top some shredded basil then a little drizzle of extra virgin olive oil with a few sliced black olives, salt & cracked black pepper to taste. If you use them chopped in a bowl add the black olives, sliced, with the drizzle of extra virgin olive oil and add salt & cracked black pepper to taste and toss lightly and transfer to serving dish.

If you wish a sprinkle of oregano it is also nice. As well, if you chop the tomatoes & mozzarella a little peeled, cubed, seedless cucumbers are very nice.

This recipe could easily replace the artichoke for the Mozzarella or have both. So yummy!!!

Artichoke and Tomato Panzanella

A1 (10-ounce) package frozen artichoke hearts, thawed (about 2 cups)
3 cups whole-wheat bread, cut into 1 1/2-inch pieces
3 large, red tomatoes, cut into wedges
1 cup pitted black olives, halved
3/4 cup chopped, fresh basil leaves (about 1 bunch)
2/3 cup extra-virgin olive oil, plus more for drizzling
1/4 cup white wine vinegar
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning


Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes. Remove the bread and artichokes from the grill and transfer to a large bowl.
Add the tomatoes, olives and basil to the bowl and toss to combine. In a small bowl stir together the 2/3 cup olive oil, white wine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle the dressing over the salad. Toss to combine and serve immediately.

You can't beat tomato, fresh mozzarella and fresh basil. Top it with a good quality balsamic vinegar and a mild extra virgin olive oil, kosher salt and freshly ground pepper. Awesome!





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