Slice tomatoes and Mozzarella.
On a large platter, alternate tomato, Mozzarella, tomato and Mozzarella until ingredients are used.
Mix next 6 ingredients.
Pour over tomatoes and Mozzarella. Sprinkle basil and onions over tomatoes and Mozzarella.
Thinly slice roma tomatoes and mozzarella ball. It's your call
Halve 4 of the tomatoes and scoop out the centers of each, leaving a 1/4 inch thick shell. Quarter the remaining tomatoes, scoop out the pulp and chop the flesh.
Halve, pit and dice the avocados and toss with the lime juice in a bowl. Add the diced tomato, mozzarella, scallions, oil, and basil and season to taste. Spoon the filling into the tomato shells and serve.
nions, then sprinkle with the mozzarella. Season with sea salt flakes
In large bowl, flake salmon with a fork.
Add diced tomato, mozzarella , watercress leaves and red onion and mix together.
Sprinkle with lime juice.
Mix in the Vegannaise well.
Add cumin, pepper to taste.
Sprinkle with the Eden seasoning.
In a bowl, mix teriyaki sauce, honey, ginger and sesame oil. Season. Add prawns, cover and allow to marinate in the fridge for at least 4 hours, preferably overnight.
For mango and mozzarella salad, mix mangoes, tomatoes, chili and mozzarella. Season and add lime juice to taste. Add cilantro.
Thread marinated prawns onto 6 metal skewers and grill, turning, for 6 mins. Serve with mango and mozzarella salad.
Cut cheese 1/4-inch thick in rounds with cookie cutter.
Set aside.
Line serving plate with lettuce.
Arrange tomato slices on lettuce and sprinkle with salt.
Top each tomato with cheese slice.
Spoon dressing over salad.
Serve immediately.
Lightly toss tomato, mozzarella cheese, and avocado cubes in a salad bowl. Mix balsamic vinegar, red wine vinegar, dried basil, sugar, salt, and black pepper in a separate bowl. Pour dressing over salad and mix again to coat.
ettuce leaves among 4 salad plates. Arrange the tomato slices on top
To assemble the panini, place 4 bread halves cut side up on a board and layer with 2 slices prosciutto, then sliced tomato, mozzarella and basil leaves. Top with the peppers and season with salt and freshly ground black pepper. Close the sandwiches and press together firmly.
Spray both sides of each panini with olive oil cooking spray. Toast in a preheated sandwich press or on a hot griddle for 3-4 mins until browned and crispy on both sides. Slice and serve.
Layer tomatoes and cheese in shallow dish.
In small jar with tight fitting lid, place oil, vinegar, parsley, onion, basil, salt and pepper.
Cover and shake well.
Pour over tomatoes and cheese. Cover and refrigerate several hours, occasionally spooning dressing over tomato salad.
Makes 4 servings.
b>SALAD; on a large serving platter alternate the tomato slices with the mozzarella
Halve cherry tomatoes.
In a large bowl combine the tomato, mozzarella, olive oil, vinegar, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes
Cook couscous according to directions.
Rinse Couscous with cold water until cool.
Toss Couscous and Basil with tomato and mozzarella mixture.
Garnish with whole basil leaves serve.
Place tomato slices, alternating with mozzarella slices, on a large serving platter.
Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. Drizzle over tomatoes and mozzarella; sprinkle with basil.
On a large serving platter, alternate tomatoes and Mozzarella slices. In a jar with a tight-fitting lid, combine the oil, salt and pepper; shake well. Drizzle over tomatoes and Mozzarella. Sprinkle with basil. Yield: 6 to 8 servings.
Cut the tomato in half. If tomato will not sit flat, take a small thin slice off of the bottom.
Place 1 piece of mozzarella on top of each tomato half.
Chiffonade the basil into thin strips and place 1/2 the basil on top of the mozzarella.
Drizzle with olive oil and balsamic (no need to pre-mix the two together) over the tomato/mozzarella/basil.
Serve with salt to taste (we let guests add their own).
Salad: In large bowl, combine chickpeas, parsley, tomatoes, cucumber, onions and cheese.
Dressing: Whisk together oil, vinegar, garlic and seasonings.
Toss dressing with salad ingredients.
Cover and refrigerate for several hours.
Cut up the tomatoes and mozzarella into large cubes.
Add basil leaves and drizzle w/ vinegar and olive oil.
Stir lightly.
Sprinkle with a little salt.
Chill at least one hour.
Store in refrigerator.
Place 2 or 3 slices of tomato on salad plates.
Top with cheese; sprinkle chopped basil, salt and pepper, then drizzle with olive oil.
Chill covered until you serve.
On a large serving platter, alternate tomatoes and mozzarella slices.