Tomatoes Mozzarella And Edible Flowers Recipes

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TOMATOES, MOZZARELLA AND EDIBLE FLOWERS

Provided by Food Network

Categories     side-dish

Time 15m

Number Of Ingredients 9



Tomatoes, Mozzarella and Edible Flowers image

Steps:

  • In a mixing bowl combine, salt and pepper, mustard and chives. Stir in the vinegar. Slowly add the oil, whisking continually.
  • Arrange tomatoes and cheese in an attractive manner on four salad plates. Garnish with flowers (whole or broken into petals). Serve with dressing.

2 medium beefsteak tomatoes, sliced
2 medium non-acidic tomatoes, sliced
3/4 to 1 pound fresh mozzarella cheese, sliced thin
1 cup mixed edible flowers
Salt and pepper to taste
1 tablespoon mustard
2 tablespoons chives, snipped
3 tablespoons champagne vinegar
2/3 cup extra virgin olive oil

MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES

This simple dish of marinated cherry tomatoes, olives and mozzarella is best, of course, when cherry tomatoes are in season. That it gets better as it sits is a boon: Bring it to potlucks or picnics, or simply let it sit in your refrigerator, a satisfying lunch at home. A generous handful of basil leaves, sprinkled atop just before serving, gives everything a bright, herbal finish. You'll want to make this all summer long.

Provided by David Tanis

Categories     dinner, easy, lunch, salads and dressings, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10



Marinated Mozzarella, Olives and Cherry Tomatoes image

Steps:

  • Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
  • In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
  • When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.

1 pound cherry or grape tomatoes, a mixture of colors, halved
Salt and black pepper
3/4 cup olives, such as Moroccan or niçoise
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, smashed to a paste
Pinch of dried oregano
Pinch of red-pepper flakes
1 pound fresh mozzarella, cut into ¼-inch slices
Basil leaves, for garnish

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