Tomatocucumbermozzarellasalad Recipes

Steps:

• Combine 1st 5 ingredients and toss.
• Mix oil& vinegar, add seasoning and whisk thoroughly.
• Pour over salad.
• Drain& set aside dressing that runs off.
• (If preparing Grilled Stuffed Chicken with this salad - the remainder can be used as the marinade).

Steps:

• In a large bowl, combine tomatoes, cucumber, green pepper, onions, olives, parsley and basil. In a small bowl, whisk oil, vinegars, sugar, salt, oregano and pepper. Pour over salad; toss to coat. Cover and refrigerate for at least 15 minutes. Just before serving, toss in cheese. Serve with a slotted spoon.

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.

Steps:

• In a large resealable plastic bag, combine the tomatoes, cucumber and cheese. Add dressing; seal bag and turn to coat. Refrigerate for at least 15 minutes. Serve with a slotted spoon.

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.

Steps:

• Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

Steps:

• Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.

Steps:

• Bring balsamic vinegar to a boil in a small saucepan over medium heat. Boil until reduced to 1/4 cup, about 8 minutes. Remove from heat and allow to cool to room temperature.
• Arrange tomatoes, cucumber, mozzarella slices, and basil leaves in an alternating pattern on a small serving platter until platter is covered. Drizzle olive oil over the salad. Season with salt and pepper. Drizzle 1 to 2 tablespoons of the cooled balsamic vinegar on top. Serve immediately.

Steps:

• In medium bowl combine tomatoes and cucumber. Season with salt and pepper. Add vinegar and olive oil. Toss to coat. Sprinkle on feta and serve.

Steps:

• Arrange the tomato and cheese slices so they over lap each other. Season with salt and pepper and drizzle with the olive oil and balsamic vinegar. Top with basil chiffonade.

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.

Steps:

• Sprinkle salt over cucumber; toss gently and let stand 30 minutes.
• Drain cucumber slices and press dry between paper towels.
• Combine cucumber, green pepper, onions& tomatoes.
• Combine vinegar and next 6 ingredients in a jar.
• Shake vigorously.
• Drizzle over vegetables; toss gently.

Steps:

• Cut cucumbers in half lengthwise; scrape out seeds.
• Cut halves diagonally into 1/2-inch-wide pieces.
• Place in large bowl with red onions. Add vinegar, sugar and salt. Let stand at room temperature 1 hour; toss occasionally.
• Add tomatoes, mint and oil to cucumber mix and toss to blend.
• Season with salt and pepper.

Steps:

• Cut the tomatoes in half and slice them thin. Cut the cucumber in half lengthwise and slice. Slice the onion thinnly.
• Finely mince or press the garlic and mix with vinegar, oil, salt, pepper and sugar.
• Mix the salad with the dressing, taste and adjust seasonings.
• Chop the parsley (or cut basil in fine strips) and sprinkle on top of salad.
• You can serve the salad right away or put it in the fridge for a little while. But sprinkle on the herbs just before serving.

Steps:

• Slice the tomatoes and cucumber in thin slices; arrange on salad plates alternating cucumber and tomatoes.
• In a small dish, combine the vinegar, oil and sugar; drizzle over sliced tomatoes and cucumber; sprinkle with fresh basil.
• Can be served immediately or refrigerate for 30 minutes prior to serving.

Steps:

• Sprinkle salt over cucumber; toss gently and let stand 30 minutes.
• Drain cucumber slices and press dry between paper towels.
• Combine cucumber, green pepper, onions& tomatoes.
• Combine vinegar and next 6 ingredients in a jar.
• Shake vigorously.
• Drizzle over vegetables; toss gently.