Tomato and Buffalo Mozzarella Italian Salad Recipes with Parmesan Crisps
This Italian Salad Recipes only take a few minutes from start to finish. The flavours are excellent as long as you have good quality ingredients you will be rewarded. Buffalo Mozzarella should melt in the mouth and is best eaten soon after it is prepared, so if you have a local importer its worth paying for. If you are unable to purchase it freshly, most supermarkets now sell it sealed in small plastic bags alongside the normal variety of mozzarella. The best tomatoes are vine ripened or plum tomatoes, they should be bright red and ripe (try smelling them when you purchase them for flavour) tomatoes should be served at room temperature and not cold straight from the fridge.
4 Portions
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Rocket Salad Recipes:
150g rocket leaves
8 plum or vine ripened tomatoes, diced roughly
1 garlic clove crushed
500g buffalo mozzarella., Diced
handful of basil leaves shredded
maldon salt and freshly ground pepper
Parmesan Crisp:
200g freshly grated parmesan
To Serve:
50g toasted pine nuts
2 tbsp extra virgin olive oil
2 tsp. balsamic vinegar
Method:
To Prepare Salad: Place the tomatoes in a bowl, add the garlic and a little salt and pepper. Toss it together and leave it to stand while you make the crisp.
Parmesan Crisp: Preheat a grill. On a non stick baking tray sprinkle 3-5cm rounds of cheese. Place the cheese under the grill and cook for 1-2 minutes until they are lacy and golden brown. Remove them from the grill and set them aside for 1-2 minutes to cool. Remove them with a palate knife and place them on a cooling rack. If preparing in advance store them in sealed container for up to 1 week.
Salad: In a bowl toss the rocket leaves with the tomatoes, mozzarella, and basil leaves.
To Serve: Serve the salads out on to four plates. Sprinkle the pine nuts around the plate, drizzle the olive oil and balsamic vinegar around the plate. Scatter the parmesan crisp around the plates and serve.
Hearty Italian Salad Recipes
Makes: 12 Servings
Preparation Time: 15 Minutes
Quantity Ingredients
1 (16 ounce) package
ready to serve salad
1 (2.5 ounce) package sliced pastrami, cut into 1 inch pieces
1 cup (4 ounces) shredded or cubed Mozzarella cheese
2 (14.5 ounce) cans RED GOLD® Diced Tomatoes Italian, drained
1/3 cup Italian salad dressing
1 cup seasoned croutons
sliced ripe olives, optional
Directions
In a large salad bowl, combine the first four ingredients. Drizzle with dressing and toss to coat. Top with croutons and olives if desired.
NUTRITIONAL FACTS PER SERVING:
Calories 100, Fat 5g, Cholesterol 10mg, Sodium 380mg, Carbohydrate 10g, Fiber 1g, Protein 4g, Vitamin A 15%, Vitamin C 15%, Calcium 8%, Iron 4%
Traditional Italian Salad Recipes
Fresh Beginnings start with Fresh Gourmet
1⁄2 head of Iceberg lettuce
1⁄2 head of Romaine lettuce (washed and dried)
10 small black pitted olives
7 cherry or grape tomatoes halved
1⁄2 red onion sliced
2 cups Fresh Italian Seasoned Croutons
1⁄2 cup of your favorite dressing
Tear or cut lettuces and place in a large bowl. Add olives, onion and tomatoes. Toss with dressing to coat and top with croutons. Enjoy!
Italian Salad Recipes
(Serves 4)
3 chicken breasts, skinned and boned
Salt and pepper
1 Tbsp olive oil
Sauce
1 Tbsp freshly chopped basil
1 large clove garlic
50 g (1-1/2 oz) mayonnaise
1 dl (1/2 Cup) sour cream
Good pinch Cayenne pepper
Salt and black pepper
1 small iceberg lettuce
1 bunch watercress
2 Tbsp olive oil
Freshly grated parmesan cheese
Make sauce first and set aside to develop the flavors before you pour it over everything.
Chop basil and finely mince the garlic. Fold in the mayonnaise and sour cream; season with cayenne pepper, salt and black pepper.
Season the chicken breasts with salt and pepper. In a skillet, add the olive oil and cook the chicken breasts until tender - about 10-15 minutes. Set aside to cool.
Shred the lettuce and place in a large bowl or four individual bowls.
Slice the chicken julienne and place the chicken in either the large bowl or individual bowls on the lettuce together with the watercress and grated parmesan. Spoon the sauce over everything as shown.
Serve with Italian or French bread.
Italian Bean and Tuna Salad Recipes
1 can (15 ounces) Baby Lima beans or 1 1/2 cups cooked dry-packaged Baby Lima beans, rinsed, drained
1 can (15 ounces) Dark Red Kidney beans or 1 1/2 cups cooked dry-packaged Dark Red Kidney beans, rinsed, drained
1 can (15 ounces) Great Northern beans or 1 1/2 cups cooked dry-packaged Great Northern beans, rinsed, drained
8 cherry tomatoes, cut into fourths
1/2 small cucumber, cut lengthwise into halves, seeded, sliced
1/3 cup chopped green or red pepper
1/4 cup thinly sliced red onion
Basil Vinaigrette (recipe follows)
2 tuna steaks (about 16 ounces), broiled or grilled, or 1 can (12 1/4 ounces) white tuna in water, drained, flaked into 1-inch pieces
Lettuce leaves
Basil or parsley sprigs
Preparation
Combine beans, tomatoes, cucumber, pepper, and onion in large bowl; add Basil Vinaigrette and toss. Refrigerate mixture at least 4 hours for flavors to blend, stirring mixture occasionally. Add tuna to mixture 1 to 2 hours before serving time.
Spoon salad onto lettuce-lined plate; garnish with basil.
Basil Vinaigrette
Makes about 2/3 cup
3 tablespoons olive oil
1/2 cup tarragon wine vinegar
3 to 4 tablespoons finely chopped fresh, or 1 to 1 1/2 teaspoons dried basil leaves
3 tablespoons fat-free plain yogurt
1 to 1 1/2 tablespoons lemon juice
3/4 teaspoon sugar
1 1/2 tablespoons water
1 to 2 cloves garlic
Preparation
Mix all ingredients; refrigerate until serving time. Mix before using.
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TIP: Bean salad can be made and refrigerated 1 day in advance; add tuna as directed above. Enjoy your Italian Salads Recipes.
Enjoy Italian Salad Recipes.
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