7 mins

Ingredients for Tomato and Mozzarella Salad



Currently displaying quantities in US Imperial Measurements
How to Cook Tomato and Mozzarella Salad
- Slice the tomatoes and arrange on a plate. Slice the Mozzarella and place the slices between the tomatoes so that the arrangement alternates tomato-cheese-tomato etc. Salt the dish to taste. Peel and finely chop the shallot then sprinkle it over the tomato and Mozzarella. Pour about half a cup of Summer Oil Dressing over the dish and sprinkle with fresh basil leaves to create a summer platter that is equally delicious on its own, with a cold meats, or as an accompaniment to a barbeque or with a nice steak.

Don't be mean with the basil - it improves both the appearance and the taste.
Reviews of Tomato and Mozzarella Salad
![]() Thank you so much! Forgot I had to fix a salad. took more time to run down the street to get the cheese than to make the salad. I think it was everyones favorite dish. Very simple, very tasty! My eldest son and husband ate almost all of it. Luckily they left me at least one slice. cameron (2 reviews) |
![]() This is now one of my go to easy and delicious summer salads when the tomatoes are at their best. So delicious! Fresh garden tomatoes, the mozzerella and the dressing... what a great combination! Thank you for a delicious salad raine (1 review) |
What To Eat Tonight

That moment when you decide to invite friends, relatives or you boss and partner to dinner and you know you need to turn up the originality.

Not everything is right for freezing. Some foods, however, just beg to go into the freezer waiting for that moment when you need them most!

Often quick, always easy, our selection of lunch recipes will make your mouth water in anticipation. A great way to break up the day.
Other Cheese Recipes

Mozzarella en Corrozza is a more-ish and tasty traditional Italian fried cheese sandwich. You have to try it to appreciate its rich flavour.

A yummy puff pastry parcel filled with mascarpone, smoked bacon, peas and Parmesan, baked until crisp. What's not to like?

The use of thin savoury pancakes to hold a variety of fillings is of French Origin where they are called crêpes.