Add the to, 1) Place a tomato slice on each of 4 plates. It is said that the dish pays homage to the Italian flag. Using tongs, place one steak at a time fat side down to sear the fat until golden brown (about 1 minute). 2) Once combined, turn the machine on and slowly add the olive oil. That is, combine halved red and yellow grape or cherry tomatoes, diced avocado, chopped basil. Serve at room temperature. Cutting against the membranes, release each section of grapefruit intact; remove an. Right before serving, whisk the dressing one more time and pour half of it onto the salad. Pour the dressing over the salad and combine well. Cook 3 to 5 mins per side for medium. Add the capers very carefully; they will spatter. Use more basil pesto, if desired. Cook the orzo according to the package directions. Arrange tomatoes, onion and salad leaves on serving plates and drizzle over plenty of dressing. With a small knife, cut the little stem end out of the tomato, and then, using a serrated knife cut the tomatoes into 1/3 inch slices. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Rinse tomatoes. Line a baking tray with greaseproof paper and set aside. Drizzle the reserved oil from the sun-dried tomatoes over, Arrange the tomatoes and mozzarella on a large serving platter. medium tomatoes, cut into 1/4-inch slices, tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves. Drizzle in the melted butter while whisking, Combine all ingredients for the Creole seasoning. Serve the salad segmented like in the picture, or use salad tongs to mix the ingredients. Email. DRESSING: Combine vinegar, salt, pepper and olive oil in a small bowl or measuring cup. Hold one avocado half in the palm of your hand. Assemble the salad: In a large bowl, layer the cucumbers, tomatoes, and mozzarella. Leave them for 1 minute, then drain and slip the skins off using a cloth to protect your hands if necessary. As soon as the water boils, remove from the heat and pour it over the couscous. Slice the tomatoes and mozzarella into -inch slices. directions. Add 1 -2 torn basil leaves to the mix along with the mozzarella. Place all of the ingredients listed in the recipe in a medium bowl. Steps 1 Place tomatoes in glass or plastic dish. 1. Grilled Tomato, Basil & Mozzarella Salad (Caprese Salad Recipe) Food Charlatan. Sprinkle with a little salt. Prepare the pizza dough according to the packet instructions, giving you 2 x balls of dough. Let the salad sit for at least 15-20 minutes before serving. 4. Place one slice of mozzarella on top of each basil leaf. 3. Shake vigorously to combine; taste and adjust seasonings to taste. Slice the mozzarella about 1/4 inch thick. Arrange the salad on a serving platter or individual plates in an alternating pattern, with two to three slices of tomato for every piece of cheese. Peel the grapefruit, reserving the rind for cooking the crayfish. Pulse until smooth, but somewhat chunky. Chill until ready to use. Pour the dressing over the salad. 1) Place greens in a bowl and toss with the vinegar and oil and season with salt and pepper. Give 1-2 gentle toss again, garnish with some fresh basil and serve. Buffalo Chicken +$4.95. Remove from the oven.Top each slice of, For the crisps: mozzarella cheese, diced; 1 1/2 cups cherry or grape tomatoes, cut in half; 1/3 cup STAR Extra Virgin Olive Oil; 2 Tbsp. Drizzle with Balsamic vinegar or balsamic glaze. Drain well and allow to cool. Arrange the skewers on a platter. 2. Green Beans. Season the salad with salt and pepper and toss. Cook the pasta according to the package directions. Drizzle oil and vinegar over tomatoes and cheese. 2) Uncover the couscous and fluff with a fork. Combine the balsamic tomato salad in a bowl and serve on top or on the side. Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Chop them together with the garlic, 1) Bring a large pot of cold water to the boil over high heat. First, make the dressing by putting the shallots, vinegar, salt and sugar into a small mixing bowl. Bring the water, lemon zest, 3 tbsp of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Instructions. Layer the sopresetta on top of the provolone followed by layers of salami, basil leaves, prosciutto and m, 1) Slice the tomatoes and cheese into .5cm thick slices. Sprinkle generous teaspoon of Mozzarella Seasoning on the top. Step 3. This is the best part of making the salad because the presentation is just so beautiful! Ingredients 6 plum tomatoes, chopped 2 cartons (8 ounces each) fresh mozzarella cheese pearls, drained 1/3 cup minced fresh basil 1 tablespoon minced fresh parsley 2 teaspoons minced fresh mint 1/4 cup lemon juice 1/4 cup olive oil 3/4 teaspoon salt 1/4 teaspoon pepper 2 medium ripe avocados, peeled . Caprese Salad Clean Eats Fast Feets. This salad combines crisp romaine lettuce with juicy tomatoes and creamy mozzarella cheese paired perfectly with a flavorful balsamic vinaigrette. Then spread it out on a plate and pour over the dressing. 2. Step 1. 1) Heat 60ml of the oil in small pan over a medium-high heat. To assemble the salad, place the greens, cheese, chopped thyme, and chopped rosemary in a large mixing bowl. This recipe has 258.8 calories, 31.0 total fat, 9.0 sugar, 11.0 . Put the garlic paste in a large bowl and stir in the olive oil and lemon juice. Boil for 12 minutes, or according to the directions on the package. 2) In a large saute pan heat the olive oil over a high flame, not quite to smoking point. Dress salad with juice of 2 lemons and about 80ml olive oil. 2) Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, 1) Cut the cherry tomatoes in half and place them in a large bowl. 2) Warm a medium nonstick skillet over medium-low hea, 1. Season salad with salt & pepper to taste. Pour half the dressing onto the salad and plate. Quarter the tomatoes and cube or halve the mini mozzarella cheese. In a small bowl, whisk the lemon juice, oil, salt and pepper. 3) Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil and parsley. Top with chicken, mushro, 1) Whisk the vinegar, salt, and pepper in a small bowl. Remove from the heat and leave to infuse for 30 minutes. 2) Place a nonstick baking tray alongside a mixing bowl. 2) Cut the pancetta into 1cm cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. 1/2 cup: 157 calories, 13g fat (5g saturated fat), 22mg cholesterol, 192mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 5g protein. 2) Drizzle with olive oil. 1) In a small bowl whisk together the oil, vinegar salt and pepper. 4 ounces fresh mozzarella cheese 1 handful basil leaves Extra-virgin olive oil Balsamic reduction (optional) Sea salt Fresh ground pepper Instructions Slice the tomatoes and place them on a plate. Arrange the salad on a platter and garnish with fresh basil leaves. 2) Shear off the corn kernels with a sharp knife over a bowl. Seal the bag, getting all the air out. 1) On a small cutting board, lay down a piece of cling film, about 60cm long. Method First put the tomatoes in a bowl and pour boiling water over them. Brush with the lemon juice and season with salt. Grill or boil t, 1. Coarsely chop the broccoli florets and tender stems and toss with 1 tablespoon of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Dressing Choice. chopped fresh thyme Serve Balsamic Dressing on the side. Sprinkle with basil and pepper. One of the best things about this dish is its simplicity. Dressing: In a small bowl whisk together the olive oil, balsamic vinegar, salt, and pepper. A splash of lemon and hint of refreshing mint brighten up the medley of red tomatoes, creamy mozzarella and ripe avocados in this colorful, sensational salad. Whisk together the Basil Pesto and olive oil. Step two - Zest the lemon. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. 2. In a small bowl, combine the cheese, tomatoes and onion. Packed with 150 calories and 6 grams of protein, this salad will be on lunch-time repeat! 3) Sprinkle blue cheese over, 1) Heat 1 tbsp of the oil in a large skillet over medium-high heat. This Italian classic showcases the colors of Italy with red tomatoes, green basil sprigs and white mozzarella cheese. The green beans also provide the perfect amount of sweetness and flavor to complement the salty and tangy cheese. Toss the herbs, lemon juice and zes, For the steak:1) Score the top and bottom of the flank steak. Prep the salad ingredients: Cut cherry tomatoes into quarters and slice cucumbers into bite size pieces. 3 Cover and refrigerate, turning occasionally, at least 3 hours to blend flavors. Add the coconut milk, and sugar and simmer until thickened, about 5 minutes. In a large bowl add all the salad dressing ingredients. Season with the salt and pepper to taste. Chill at least one hour. Drain. How To Make Tomato Mozzarella Salad Rinse and dry tomatoes, then slice, place on a plate or platter, then season with flaky sea salt. 2. Pour over tomato mixture; toss to coat. Drizzle the dressing over the salad. Chop the basil, and add both that and the pearl cheese to the same bowl. Combine ingredients for the dressing; stir together the oil, garlic, and vinegar. Alternately layer tomatoes, mozzarella cheese and artichoke hearts in a large container. Cut the tomatoes into wedges. First, cube the mozzarella and avocados. For the dressing/marinade, combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Cut cherry tomatoes into halves. Nutrition Information Notes If you can't find pearls then just cut a block of 8 oz. Can be made 2 hrs in advance and refrigerated. Drizzle over tomatoes and cheese. Cover the pan and bring the broth to a boil over high heat. 2) Make 4 even, very thin circles of grated Parmesan on the mat. Leave for 10 mins for the tomatoes to release their juices. Directions Arrange the tomato and mozzarella slices on a platter or individual salad plates, overlapping the slices and fanning. Spread in a single layer on a rimmed baking sheet and roast until tender wit, 1) In a small, shallow bowl, mix the breadcrumbs with salt and pepper to taste. Remove sirloin from pan and set aside.2) To the same pan, add cheese and vermouth. Taste of Home is America's #1 cooking magazine. Put the pine nuts into a dry frying pan and toast, stirring, for 3min. Jumbo Grilled Shrimp +$8.95 . Pour the vinaigrette over the salad and gently toss until coated evenly. For the Salad: Add the Burrata or mozzarella on top and garnish with torn basil leaves. Carefully transfer the avocado slices from the tablespoon to the plate. Make sure the pasta is no longer hot, so it doesn't wilt the spinach or melt the cheese. Drizzle over tomatoes and. Toss the ingredients to combine. Ingredients 2 ounces fresh mozzarella cheese, cut into 3/4-inch cubes 1/2 cup halved cherry tomatoes 2 teaspoons chopped onion 1 tablespoon minced fresh basil 1 tablespoon olive oil 1-1/2 teaspoons balsamic vinegar 1/2 teaspoon sugar 1/8 teaspoon salt Chop tomatoes in half, then slice finely; arrange on four plates. Shake remaining ingredients except cheese and salad greens in tightly covered container. Slice tomatoes and arrange on a platter. 1) Preheat the oven to 190C/Gas 5. 1. Keep to one side to allow the flavours to get to know each other. Top with torn mozzarella cheese and basil leaves. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. 1) Quarter baby potatoes and cover with cold water. Mix all ingredients in a 4.5 litre sealable bag. In a small bowl, whisk together the olive oil, red wine vinegar, sugar, oregano, garlic powder, and salt and pepper to taste. Scatter over the basil, then drizzle over the sa, Make the millet: Bring 2 1/4 cups water to a boil over medium-high heat in a medium saucepan. Chop all the salad ingredients into bite sized pieces, and add them to a salad bowl. Set aside. Nutrition Ingredients. Cook until just fork tender, about 15 minutes. Pick 9 leaves off of the basil stems. In a large bowl mix the cherry tomatoes, red onion, basil and drained fresh mozzarella balls. Whisk together the kiwi pure, lime zest and juice, honey, olive oil and vinegar, and season to taste. Stir, 1) Place the couscous in a bowl. Drizzle with olive oil and season with salt and pepper. 10 ounces mozzarella cheese, thickly sliced. Pla, Whisk the olive oil, vinegar, oregano, garlic, salt, and pepper together in a small bowl to blend. Stir, cover and reduce the heat to medium-low. Your daily values may be higher or lower depending on your calorie needs. Toss half of the dressing through the salad ingredients. Drizzle with olive oi, For the spicy-chili coconut sauce: You can watch how to do this in our Cookery School Video on tihs page. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Coat the tomato wedges in the dressing and sprinkle over the parsley and pancetta. Just before serving, stir in avocados. Recipe for tomato and mozzarella salad. 2. Dice the mozzarella into 1/2-inch cubes. It's a busy day and you're craving a avocado tomato and mozzarella tower salad but don't have the time to go out. Slice each tomato thinly, without cutting through to the bottom. Add the butter, then quickly, just as the butter begi, Slice the tomatoes into 1/2-inch thick slices. 3. Honey Mustard. Add basil pesto and lemon juice to the salad and toss to combine. Cover with plastic wrap, and refrigerate for 30 minutes before serving. The salt will bring out their natural flavor. Garnish with the basil: Cut it into very thin slices or tear into bits and sprinkle on top or leave the leaves . Using a 7.5-cm round cookie cutter, cut out 8 or 9 rounds; place rounds on the prepared baking tray. 26 Creative Soups to Make the Cold Weather Bearable. Place all the salad ingredients into a large bowl. Heat the olive oil in a saucepan over medium heat. In the bowl of a food processor, add drained tomatoes, one cup of basil leaves, olive oil and two cloves of garlic. 2) Place the pasta in a bowl and add the t, Special equipment: a 9 1/2-inch deep-dish glass pie dish I just squeezed my lemon to remove the juice. 2) In a salad bowl, whisk together the garlic, mustard, vinegar and stream in extra-virgin olive oil to emuslify the dres, For the orzo salad:Pour the broth into a heavy large saucepan. Gently, mix the salad to combine the ingredients. Chop them together with th, Bring a large pot of cold water to a boil over high heat, then salt it generously, add the pasta, and cook, stirring occasionally, until al dente. Let marinate at room temperature for up to 1 hour before serving. Whisk together the olive oil, sherry vinegar and mustard until the dressing emulsifies. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. House. 1) In a medium pan over medium heat, cook the bacon until golden and crispy and the fat is rendered, about 3 to 5 mins. Home Dishes & Beverages Salads Vegetable Salads. Recipe courtesy of Parmigiano Reggiano, Measure the balsamic vinegar and pour into a saucepan. 2) To make the dough: In the bowl of a standing mixer, combine the water, 75ml of olive oil, yeast and honey. Add the olive oil and onion to a medium skillet over medium heat. Slice up your tomatoes. Quarter the tomatoes, remove the seeds and chop the flesh. Cook the green beans in a pan of boiling water for about 10 minutes until tender. We've updated our Privacy Policy, which will go in to effect on September 1, 2022. Transfer to a platter. It's made with 7 ingredients: fresh mozzarella cheese, avocados, tomatoes, salt, balsamic vinegar, baby greens, hot chili oil.. To prepare the salad, Position a rack on the shelf closest to the grill, and preheat the grill to high heat.Toss the tomatoes with the vinegar, and 1 teaspoon of the olive oil. Be sure that the circles are not touching. Let sit at room temperature 30 minutes before serving.2) Top with crumbled blue cheese and garnish with basil, Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. 2) Place the greens and tomatoes in a large bowl and toss with half of the vinai, Preheat the oven to 220C. Mix all ingredients in a gallon zip lock bag. Drain and rinse under cold water until no longer hot. Drizzle with extra-virgin olive oil and if desired, balsamic reduction. with salt.Arrange the tomato slices on a platter, overlapping slightly. Pulse several times until well combined. Arrange the tomatoes and mozzarella on a large plate or shallow dish, season and drizzle . Salt generously. Add the pasta and cook it according to the directions on the packet. Sprinkle with the salt and pepper. Drizzle with olive oil. Set aside. Add the olives, capers, and chopped basil. In a bowl, 1) For the poached chicken for salads: Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. 2) While the pasta is cooking, whisk together the balsamic vinaigrette, mayonnaise and sugar in a small, 1) Preheat a convection oven to 170C/Gas Mark 3 or a regular oven to 180C/Gas Mark 4. It consists of fresh mozzarella, tomatoes, and basil, which are all layered on top of each other. Place one basil leaf on top of each tomato slice. Remove from the heat and let the onion cool. Gradually add the oil so that vinegar emulsifies with the oil. Fish out the potatoes with a slotted spoon and place them in a bowl of ice cold water to stop them from cooking further. TOMATOES: An hour before serving, add the tomatoes to a medium bowl. Cover and refrigerate for at least 1 hour before serving. * Percent Daily Values are based on a 2,000 calorie diet. A few fresh ingredients are the key to this delightful mozzarella tomato salad. Add mozzarella pieces to the bowl with the tomato and avocado. Lynn Scully, Rancho Santa Fe, California, Fresh Mozzarella and Tomato Salad Recipe photo by Taste of Home. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Get a serving plate and begin to arrange the salad. Cover with the broth, and bring just to a boil. Put all the dressing ingredients together in a jar. Set aside.Put the couscous into a large bowl. Garnish the salad: Drizzle the dressing over the salad and garnish with fresh basil. Mouth-watering recipes using melting mozzarella. Place into the fridge until ready. Sprinkle with small fresh basil leaves, or cut larger basil pieces into strips and sprinkle them over the mozzarella and tomato salad. Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. 1 cup STAR Pimiento Stuffed Manzanilla Olives; 8 oz. Gently stir. 2022 /TM General Mills All Rights Reserved, Betty Crocker No-Bake Bites Cookie Dough. Mix together the mayonnaise, milk, adobo sauce, 1 tablespoon of the vinegar, salt and pepper to taste in a small bowl. Pour over tomatoes. 2) Add the salad ingredients and toss well. First make the dressing. Drizzle over the garlic flavoured olive oil. Cover with plastic wrap, and refrigerate for 30 minutes before serving. Season with salt and pepper and garnish with a small bunch of whole basil leaves. Drizzle with olive oil and sprinkle with salt & pepper. Add the ginger, garlic, lemongrass and chili and cook to soften, about 3 minutes. Cover and refrigerate, turning occasionally, at least 3 hours to blend flavors. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add the garlic and beans and cook for 2 minutes more. Remove to paper towels and drain. Mozzarella & Tomato Salad. Dress salad with vinegar, olive oil and season with salt and pepper, to taste. 1) Halve the mozzarella and tomatoes and combine in bowl with spring onions and herbs. How to make cherry tomato mozzarella salad. 3. Pour the dressing over the tomato mixture and gently toss to coat evenly. Remove from the heat, cover, and allow to stand for 2 minutes. Assemble. For the salad mix the olives, onions, tomatoes, cucumber, and pine nuts together. Place all the ingredients (tomatoes, mozzarella balls, onion, herbs, salt, pepper, vinegar, and olive oil) in a large bowl. Roughly chop the basil leaves and add to the bowl. 14. 1. 2) Dip one flat surface of, 1) Bring a large saucepan of salted water to the boil over a medium heat. Tips from the Betty Crocker Kitchens tip 1 Layer tomatoes alternately with cheese on salad greens. Serve and enjoy. Combine the olive oil with the red wine vinegar, Schwartz Oregano, mint and salt. 2) On a lightly floured surface, unfold the pastry. Flake tuna and add to the salad. 2. Season with salt. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Drizzle the balsamic vinegar and extra- virgin olive, Bring a small saucepan of water to a boil. Arrange the slices of bread on a flat work surface, and using a brush, spread the vinaigrette evenly over one side of each slice. Toss well. Set aside for a few minutes to cool. Drain the pasta in a colander in the sink. Trickle a tablespoon of olive oil over each serving, and sprinkle with black pepper. The avocado tomato and mozzarella tower salad is a delicious and Healthy meal. Taste of Home Test Kitchen, Mozzarella Tomato Salad Recipe photo by Taste of Home. Mix well. Add cherry tomatoes and mozzarella balls to small mixing bowl. Thats it! Italian. Extra Dressing +$0.50. Drizzle some olive oil. Instructions. 1) Roll dough out into a large rectangle and transfer to a large baking tray. Transfer with a slotted spoon to a blender and puree until smooth. 2. Stack the provolone cheese in the centre in a roughly 12.5cm area. Serve at room temperature or chilled. Season with the salt and pepper to taste. Add to the tomatoes. Set aside. Let stand at least 15 minutes. Made as is, this pasta salad is perfect for picnics, BBQ's, and other outdoor Summer events. 3. Add the spinach, tomatoes, and mozzarella to a large bowl. Halve the avocado and remove the stone. Arrange the salad on a serving platter or individual plates in an alternating pattern, with two to three slices of tomato for every piece of cheese. Lay slices of cheese over tomatoes, and strips of basil over cheese. Place in the oven and roast for 15 to 20 minutes until the tomatoes have burst and the jui. 2) Arrange tomatoes over greens, sprinkle with salt, and drizzle with chive dressing. STEP 1 Put the tomatoes in a bowl with the shallots and season with a large pinch of salt. Tos, 1. 1) Preheat the oven to 180C/Gas 4. Season with salt and pepper. Strain into a bowl and whisk in the mustard. Home Dishes & Beverages Salads Caprese Salads. Ingredients 250g/9oz small ripe tomatoes on the vine 250g/9oz mozzarella pearls about 8 basil leaves, finely chopped 2 tbsp olive oil 1 tbsp balsamic vinegar salt and pepper Method Cut the. Crumble the queso fresco on top. Cool slightly.Whisk the water and sugar in a bowl; Boil the washed potatoes with their skin on. Place the tomatoes, mozzarella balls, red onion and basil in a large bowl. 3) Place the. Directions Chop tomatoes in half, then slice finely; arrange on four plates. Place the tomatoes, mozzarella balls, red onion and herbs in a large bowl. Add the tomatoes, cucumber, pepperonci, For the salad:1) Heat a medium frying pan over high heat, add the chorizo, and cook until golden brown. Spring oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil. Mix to combine and set aside (photos 1 & 2). Add finely sliced green onions. Roll each one out on a lightly floured surface then sit onto lightly floured baking sheets, turni, For the salad: Sc, Stir together the warm water, honey and yeast in a measuring cup or small bowl. Bake until the bread is pale golden and crisp, about 5 minutes. Arrange the tomatoes over two plates, then sprinkle over the shallots. Arrange the salad on, For the salad: Drizzle the balsamic reduction on top of the caprese salad stacks. In another small, shallow bowl, beat the egg just until blended. Drizzle dressing on salad when ready to eat. Carefully stir all the ingredients together in a bowl until the palm sugar has dissolved. Instructions. Amount is based on available nutrient data. The salad consists of: red, green, and white ingredients, much like the Italian flag. Stir in the couscous. Using a small knife, slice away the bitter pith and with it the thinnest possible layer of fruit. Roughly tear a few basil leaves and add them too. With the machine running, add the olive oi, In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Allow the yeast to proof for 5 minutes. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. 4, Core the tomatoes and slice each tomato and each ball of mozzarella into 1/4-inch thick slices. Try not over mix or the avocado will . Serve immediately. Set aside. A Caprese salad is a simple Italian salad consisting of fresh mozzarella, tomatoes, basil, and olive oil. Drain well, and then transfer to a large bowl to. Balsamic And Oil. Green beans are a great side dish to serve alongside tomato mozzarella salad because the beans add a subtle crunch and color contrast to the soft and creamy cheese. Assemble: On a plate or salad bowl, place the mozzarella slices and tomatoes slices in alternating order. Run a tablespoon under the cut avocado slices and lift the spoon containing all the slices. 3. Remove with a slotted spoon, drain on paper towels, and reserve. chopped fresh rosemary; 1 Tbsp. Salad Add Ons. In a large bowl combine the pint of cherry tomatoes, cup of drained fresh mozzarella balls, sliced onions, and basil leaves. Cool. Stir well, cover and refrigerate for at least 4 hours, preferably overnight.