Tomatoes and mozzarella?

Question

What is the name of that dish, is it good? And what is a good recipe?

Answer 1

I believe that you're referring to Tomato and Mozzarella Salad.

This is super delicious, and super easy to make!

Cut up some tomatoes so that they're round, along with some sliced mozzarella.  I like to use Buffalo Mozzarella (you can get this from most deli's).  Alternate them on a large plate or platter.

In a small bowl, whisk together a tiny portion of olive oil, a sprinkle of salt, and some freshly cracked pepper (cracked pepper has a more robust flavor than regular pepper).  Drizzle over the salad.

Chop some fresh basil, and top over the salad.

This dish has a ton of flavor!

I think that I'm going to have to go make this now ... I've made myself hungry!  ;-)

Answer 2

Smell your tomatoes to make sure they're ripe!  Use ball mozzarella, and rip or slice it.  Add some fresh basil leaves and extra virgin olive oil, a little sea salt, balsamic vinegar--if you like.  Can toss together, or arrange and drizzle the oil over it.  Pucka.

Answer 3

Caprese salad - you want FRESH MOZZ, tomatoes and Basil too.

Use Extra virgin olive oil. Recipe on foodtv.com

Answer 4

Yep, it's Insalata Caprese. My stomach gave out a happy little glurb when I read everyone's descriptions, so I'm off to the garden to pick some tomatoes and basil.

Answer 5

It's called caprese salad (cah-pray-zay). My favorite restaurant always makes it real simple: they slice the tomatoes, slice the mozzarella so its a similar size to the tomato slices,then layer them, tomato, cheese, tomato, cheese on a plate. Add basil between each pair. Drizzle it with olive oil and balsamic vinegar then season to taste with salt and pepper. YUM

Answer 6

BOCCONCINI (MOZZARELLA) AND TOMATO

SALAD  

This is a true Summertime salad because it is best made with garden-fresh, ripe ingredients. The riper the tomatoes, the better; and only fresh basil leaves will do. Use your best quality, dark green and fruity olive oil for this one.

Vinaigrette:

1/3 cup extra virgin olive oil

3-4 tablespoons balsamic vinegar

1 tablespoon fresh basil, chopped

1/2 teaspoon fresh oregano, or 1/4 teaspoon dry

1/4 teaspoon sea salt

pinch of red pepper flakes

3 garlic cloves, finely minced

Salad:

2 tablespoons pitted black oil cure olive, chopped

1/2 lb small mozzarella balls (Bocconcini)

5 ripe tomatoes, cut into 1" thick wedges

Allow the minced garlic to stand in the vinegar for 10-15 minutes before preparing recipe. This will help remove the "bite" from the garlic and mellow it.

Meanwhile, slice tomatoes into wedges. Drain mozzarella balls (they are normally packaged in a brine). Remove pits from black olives and coarsely chop. Set these ingredients aside in a salad bowl.

Combine vinaigrette ingredients in a cruet or in a blender with the garlic and vinegar from above. Use 4 tablespoons vinegar if you like a tangy salad (3 tablespoons if you don't). You can use all balsamic vinegar, or if you prefer a milder dressing, use half balsamic and half red wine or Chianti vinegar. No mincing or chopping is required if a blender is used - pulse briefly.

Pour vinaigrette over tomatoes, cheese and olives; stir to coat. Do not add too much dressing - just enough.

Can be served with peeled, sliced cucumbers (1/4" coins or 1/2" cubes), if desired.

Season to taste with freshly grated black pepper (and salt, if needed) and serve, optionally, on a bed of radicchio or escarole hearts.

Answer 7

Caprese Salad ..... sliced ripe tomatoes, with FRESH buffalo mozzarella slices ... drizzle with a little extra virgin olive oil and sprinkle with a little sea salt and fresh chopped basil (can even drizzle a little balsamic vinegar on it)

Answer 8

Caprese Salad and it is wonderful.

Fresh top quality ingredients are important.



3 vine-ripe tomatoes, 1/4-inch thick slices

1 pound fresh mozzarella, 1/4-inch thick slices

20 to 30 leaves (about 1 bunch) fresh basil

Extra-virgin olive oil, for drizzling

Coarse salt and pepper

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

Answer 9

Are you talking about broiled tomatoes?

Cut tomatoes in half, drizzle with olive oil, sprinkle with kosher salt, garlic powder and italian seasoning, top with mozzarella and broil for just a couple of minutes, until cheese is bubbly and golden.

Thay are delicious!

Answer 10

Insalata Caprese

Freshly sliced tomatoes, fresh mozzarella with a drizzle of good olive oil and fresh basil .  some people will also use a small amount of balsamic vinegar but it is not traditional.

It is very good.  You can make it ahead and cover tightly with plastic wrap and refrigerate.  Remove from the refrigerator about 1/2 hr before serving. It is best served at room temperature but not having sat out for hours at a time.