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Tomato salad with mozzarella

Tomato salad with mozzarella



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Cut into slices: tomatoes, cucumbers, mozzarella cheese and bell pepper.

Prepare the oil sauce in a bowl: put the oil, add ground pepper, salt and a teaspoon of balsamic vinegar. Mix well and serve separately with salad.

Arrange the tomatoes, arugula, mozzarella, cucumbers and bell peppers on the plates.

Sprinkle everything with a little olive oil and balsamic vinegar. Add salt, pepper and a basil leaf.

Bon appetit.


RUCOLA SALAD WITH FIGS AND MOZZARELLA

When it comes to a special salad and as simple as possible, I often think of this arugula salad with figs and mozzarella. It is among my favorites with endive salad with noble cheese and nuts or endive salad with cream cheese, salmon and avocado.

Fresh figs are found more in autumn when it is their season, but if you especially want them, they can be found more and more often during the year in certain stores. I doubt that they would be Romanian because, from what I read, the second or third spring harvest in our country can be made of figs with red, yellow or green fruits. The most common varieties, however, seem to be those of purple figs. They are wonderful, but also the green ones that I picked myself from the fig tree behind the block are delicious and extremely sweet. They seemed to be a little tastier than the ones I bought the other day. Maybe because it was a better fruit considering that I picked at least 15-16 green figs after a few years in which I could barely find a piece or two lost in the tree. Anyway, this time I was so excited that I hurried to immortalize them.

I also recommend this arugula salad with figs and mozzarella. It is an excellent combination of fresh and sweet figs, fresh salad and mozzarella cheese that you can easily replace with goat cheese or gorgonzola. Add a handful of walnuts and some sour pomegranate seeds and you will have a wonderful and comforting salad.

Ingredient:

  • 80 gr. arugula
  • 5-6 fresh figs
  • 150 gr. mozzarella
  • 50 gr. NUTS
  • 2 tablespoons pomegranate seeds

For dressing:

  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon pomegranate syrup
  • salt and pepper to taste

Preparation method:

For the beginning, cut the mozzarella into smaller pieces and break a handful of walnuts as coarsely as possible. They will accentuate the flavor of the salad while giving it that crunchy note that is sometimes needed in a salad to raise it to its true value.

Cut the figs into quarters and prepare almost half a pomegranate.

Combine the arugula salad with the figs and mozzarella in a bowl, then add the walnuts and prepare the dressing.

It only takes two minutes to mix the lemon juice in a jar with a tablespoon of olive oil and a tablespoon of pomegranate syrup. The syrup is very consistent and a little sour, so if you don't have it at hand, it can be easily replaced with a drop of balsamic vinegar. Add a pinch of salt and pepper then put the lid on and shake well.

Place the salad on a serving plate and sprinkle with plenty of dressing.

At the end, shake a few pomegranate seeds on top and enjoy a sweet and sour salad that will surely delight your taste buds.


CHICKPEAS SALAD WITH MOZZARELLA

Chickpea salad with mozzarella,a salad fast and filling, one of my favorites. I used iceberg lettuce but you can use any type of salad you prefer and you can enrich it with tomatoes or grated carrot.

  • 1/2 iceberg salad
  • 250 g boiled naut
  • 125 g mozzarella
  • 2 tablespoons olives
  • 2 tablespoons olive oil
  • 2-3 tablespoons of lemon juice
  • salt to taste

Method of preparation chickpea salad with mozzarella

Wash and dry the salad and chop it. Put it in a bowl, add the boiled chickpeas, diced mozzarella and olives.

Mix the oil with the lemon juice and salt, pour the dressing over the ingredients in the bowl and mix gently. Eat the salad immediately. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Salad with sun-dried tomatoes

All summer I traveled the country with the largest fully equipped and functional mobile kitchen in Romania - the LIDL truck - in the Chef of pleasure caravan. Every weekend I cooked around the country with Florin Dumitrescu, Andrei Aradits and Doru Catanescu was a real pleasure for me. I laughed, I sang, I cried when I thought the torrential rain would ruin our day in Timisoara (and yet it turned out to be one of the most successful days in the Caravan), I learned a lot of new things, I met you and I cooked side by side with a man I respect very much and who, beyond the image on TV, is an OM - Florin Dumitrescu.

The recipe I show you today is Florin's dearest recipe from the Chef's Caravan for pleasure. Every weekend we wait for this moment - Salad with sun-dried tomatoes, goat cheese and a delicious dressing based on walnut oil. I modified the recipe a bit according to my personal taste, because that's how chefs are, they don't leave until I bring a little "something" to each recipe. I put a drop of agave syrup in the dressing room, I took advantage of the #FrenchFreed which is now in Lidl stores and I took an extra-creamy goat cheese and a classic Dijon mustard. I also added cranberries, because I like the combination of goat cheese and dried fruit. I also put finely chopped walnuts, that's how Dumitrescu taught me! An exceptional salad came out, thank you Florin!


Tomato salad with mozzarella - Recipes

Haplea admires the Italians for their gastronomic art. Most of the dishes in the Peninsula are prepared quickly and are very tasty and nutritious.

What you need for 4 servings (picture 1)
& # 8211 250 gr green fettuccine with spinach and basil
& # 8211 100 gr mini mozzarella
& # 8211 100 gr parmesan (I used Parmigiano Reggiano)
& # 8211 100 gr cherry tomatoes
& # 8211 100 gr olives
& # 8211 30 ml olive oil
& # 8211 pesto sauce (optional)

Work plan:
& # 8211 we put the fettuccines in boiling water, in which we previously sprinkled a pinch of salt (picture 2)
& # 8211 after the cooking time has expired, let the pasta drain (picture 3) while we prepare our ingredients
& # 8211 cut the tomatoes and parmesan (picture 4)
& # 8211 sprinkle the fettuccine with olive oil (picture 5), and then add all the ingredients.
& # 8211 good appetite! (picture 6)

Preparation time: 20 minutes
Price: 6 lei / serving (may vary depending on where you take the ingredients)


Russian version of the salad from Julia Vysotskaya

The author of the recipe considers that the main thing in the salad is a voluminous taste, in which there is a little bitterness and sweetness, a little acid and, of course, freshness.

Number of products required:

  • 1 tbsp. l. wine vinegar
  • 2 red tomatoes
  • 2 red Bulgarian peppers
  • 150 g yellow cherry tomatoes
  • 100 g of mozzarella in its own brine
  • a handful of arugula leaves
  • 120 ml of olive oil
  • basil (leaves only) & # 8211 fist.

You will have to prepare: 25 min. A serving of food contains: 255 kcal.

  1. Preheat the oven to 150 ° C in advance. Put the cherries on a baking sheet, sprinkle with butter, taste and set for 15 minutes. in oven
  2. Then you need a grill pan. In it for 5 minutes, put the sweet peppers to fry. Then put the vegetable in a plastic mesh bag for a few minutes. This simple procedure will help you easily peel the vegetables
  3. Remove the seeds from the pepper, the large cellulose knife. Cut large tomatoes into thin slices and mozzarella into slices. Cut the middle part with tomato seeds
  4. Prepare a dressing: combine oil with wine vinegar, salt, pepper, basil leaves
  5. Put the salad on a plate in the following order: sweet peppers, then slices of tomatoes, mozzarella circles, chopped cherries, pour the dressings, sprinkle with broken arugula leaves.

How to bake Easter cakes, if there are no special shapes, read our article.

Make a note of the recipes for a delicious potato dish. These recipes can be a great addition to many meat dishes.

Try to cook meatballs from homemade fillings according to our recipes. The dish is simple, but many cook it incorrectly & # 8211 find out the secrets of the chefs.


Tomato salad with mozzarella - Recipes

Haplea admires the Italians for their gastronomic art. Most of the dishes in the Peninsula are prepared quickly and are very tasty and nutritious.

What you need for 4 servings (picture 1)
& # 8211 250 gr green fettuccine with spinach and basil
& # 8211 100 gr mini mozzarella
& # 8211 100 gr parmesan (I used Parmigiano Reggiano)
& # 8211 100 gr cherry tomatoes
& # 8211 100 gr olives
& # 8211 30 ml olive oil
& # 8211 pesto sauce (optional)

Work plan:
& # 8211 we put the fettuccines in boiling water, in which we previously sprinkled a pinch of salt (picture 2)
& # 8211 after the cooking time has expired, let the pasta drain (picture 3) while we prepare our ingredients
& # 8211 cut tomatoes and parmesan (picture 4)
& # 8211 sprinkle the fettuccine with olive oil (picture 5), and then add all the ingredients.
& # 8211 good appetite! (picture 6)

Preparation time: 20 minutes
Price: 6 lei / serving (may vary depending on where you take the ingredients)


Pasta salad with tomatoes and mozzarella

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CAPRESE SALAD WITH BASIL PESTO SAUCE

"I want bruschettas with tomatoes and basil!" & # 8211 A friend told me the other day when we decided to meet for a snack and a refreshing dessert made by her.

Very well, I thought, although I couldn't really serve them with the hot mayonnaise bread I had instantly thought of putting in the oven before it arrived, because I know how much he likes it. We find something in the fridge to eat with it… “But what about a caprese salad with basil pesto sauce?”, I say, because we are still on the same wavelength, somewhat… “Great, I bring the olives! & # 8230 ”

That's how we like to spend an afternoon sometimes as friends. And if you think you have to spend too much time in the kitchen for a caprese salad and some bruschettas, you're wrong. I have already presented you the recipe for bruschettas with tomatoes and basil that you can find here. Today, however, I take advantage of the beautiful tomatoes quite ripe and the very fragrant basil that I have at hand to make a wonderful caprese salad which, although so simple, is full of flavor through its unmistakable basil taste.

Take advantage of the basil, if you have it fresh. A pesto sauce is prepared in the blink of an eye and all you need is a bag of pine buds or a few cashews, a little Parmesan cheese, garlic and olive oil. For caprese salad, you already know that you only need the three ingredients that transpose the colors of the Italian flag on your plate - tomatoes, mozzarella and basil. It is a simple and quick recipe that will only take 10 minutes and will successfully save you for an afternoon that is worth spending on a sweat, rather than in the kitchen.

Ingredient:

  • 200 gr. mozzarella
  • 3 tomatoes
  • 2 strands of basil
  • 1 tablespoon olive oil
  • salt to taste
  • 2 tablespoons pesto sauce

Preparation method:

1 Using a serrated knife, cut the tomatoes into thin, round slices of about 5-6 mm.

2 Slice the mozzarella so that it is about the same thickness as the prepared tomatoes.

3 Wash the basil leaves and alternately place the three ingredients on a plate.

4 Season the salad with a little salt, then sprinkle with as much basil pesto sauce and a few drops of olive oil.

5 Depending on your preferences, you can place the delicious Greek kalamata olives next to it, but it can also be consumed as such, additionally using a balsamic vinegar dressing.

In addition to this caprese salad with basil pesto sauce, you should not miss in any way the bread croutons toasted with olive oil and possibly seasoned with a subtle shade of garlic, so that the fresh bread with mayo whose still smelling smell is still there. she could feel it in the kitchen, I eagerly packed it and gladly gave it to my friends for the next day.

It was a pleasant meeting, and the raspberry cake offered by my friend was insane. I think you would like it, but I hope you have more patience until I prepare it to come back with details about this recipe.


CHICKPEAS SALAD WITH TOMATOES

Nothing goes better in this heat than a salad. Chickpea salad with tomatoes it cooks very quickly, it is tasty and filling and if we already have boiled chickpeas, we don't even need to turn on the stove.

  • 240 g boiled chickpeas (one box)
  • 150 g cherry tomatoes (or 2 normal)
  • 1 clove of garlic
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • parsley (or basil)

Method of preparation chickpea salad with tomatoes

In a bowl put the boiled chickpeas, diced tomatoes or in half, the garlic clove put on a small grater and parsley or basil. Salt and pepper to taste.

Stir gently and let the salad cool for an hour. Of course it can be eaten immediately but it is much tastier after it has been a little cold to blend the flavors. Good appetite !

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Method of preparation

Drain the mozzarella and cut into thin slices. Wash the tomatoes, remove the spine and cut into slices.

2- Wash the basil, thyme and sage and dry. Keep a little of each for decoration. Remove the leaves from the stem and place in small, separate containers.

3- Place the slices of tomatoes and mozzarella alternately, on a large plate, so that they are covered in half. Decorate with the preserved greens.

4-Mix balsamic vinegar with salt and pepper, and after the salt has dissolved, gradually add the oil.