Traditional recipes

Tomato salad with mozzarella

Tomato salad with mozzarella


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Wash the tomatoes and green onions.

In a bowl add the chopped tomatoes, as desired, add the sliced ​​green onion and baby mozzarella.

Then in a bowl prepare the dressing from the rest of the ingredients.

Mix well and garnish over the salad.

Prepare only at most half an hour before serving.


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.

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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.


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".


CHICKPEAS SALAD WITH TOMATOES

Nothing goes better in this heat than a salad. Chickpea salad with tomatoes it is prepared very quickly, it is tasty and filling and if we already have the 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 half, the clove of garlic 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".


  • 3 plum tomatoes
  • 1 green tomato
  • 2 eggs
  • a handful of bread croutons
  • a little bunch of parsley
  • 5-6 tablespoons olive oil
  • a spoonful of capers
  • salt and freshly ground pepper

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".


Autumn flavored salad

2 eggplants, cut into pieces 3-4 cm
3 tablespoons olive oil
1 tablespoon honey
salt and black pepper to taste
2 large red peppers
12 cherry tomatoes, cut in half
250g of mozzarella, broken into pieces
basil leaves

Basil dressing
1 hand basil leaves
1/2 cup extra virgin olive oil
1 clove garlic, chopped

Method of preparation

Preheat the oven to 200 degrees C.

Eggplants (cut into pieces) and peppers (whole) are sprinkled with olive oil, honey, salt and pepper. Arrange on a paper-lined tray and bake for 20 minutes.

Meanwhile, prepare the salad dressing:

Put the basil leaves in a sieve, pour hot water on top, drain the water and let it cool. Put in a kitchen processor, mix with olive oil, salt and pepper.

Remove the eggplant and peppers from the oven, cover with baking paper and leave to cool. Peel the peppers and cut them into strips.

In a large bowl, combine the eggplant and peppers with the tomatoes, mozzarella, basil leaves. Season the ingredients with salt and pepper, sprinkle with basil sauce and mix gently.


Autumn flavored salad

2 eggplants, cut into pieces 3-4 cm
3 tablespoons olive oil
1 tablespoon honey
salt and black pepper to taste
2 large red peppers
12 cherry tomatoes, cut in half
250g of mozzarella, broken into pieces
basil leaves

Basil dressing
1 hand basil leaves
1/2 cup extra virgin olive oil
1 clove garlic, chopped

Method of preparation

Preheat the oven to 200 degrees C.

Eggplants (cut into pieces) and peppers (whole) are sprinkled with olive oil, honey, salt and pepper. Arrange on a paper-lined tray and bake for 20 minutes.

Meanwhile, prepare the salad dressing:

Put the basil leaves in a sieve, pour hot water on top, drain the water and let it cool. Put in a kitchen processor, mix with olive oil, salt and pepper.

Remove the eggplant and peppers from the oven, cover with baking paper and leave to cool. Peel the peppers and cut them into strips.

In a large bowl combine eggplant and peppers with tomatoes, mozzarella, basil leaves. Season the ingredients with salt and pepper, sprinkle with basil sauce and mix gently.


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