Slice tomatoes crosswise into 1/2-inch-thick slices 4 slices per tomato Arrange 2 to 3 slices on each salad plate Sprinkle the mozzarella on top of each tomato.

Serve this gnocchi as an easy weeknight dinner with crusty bread and a green salad with vinaigrette. Sorrentina sauce is a ...

You can think of this as a deconstructed caprese salad on a crunchy baguette. Fresh basil, diced tomato, and mozzarella are enhanced with red onion and balsamic vinegar to make a potent amuse-bouche ...

Chop the mozzarella into about 8 pieces (similar in size to the tomatoes) and add to the salad bowl. Tear or chop the reserved basil leaves over the salad and gently turn the salad to combine.

Arrange the tomatoes, peaches, and mozzarella on top. In a large glass measuring cup, whisk together the remaining 3 tablespoons olive oil, the vinegar, and 1⁄4 teaspoon salt. Drizzle the dressing ...

Dry in style, Zeffer Green Apple Cider has a crisp, balanced acidity and a cleansing finish which is why it effortlessly complements the freshness and simplicity of these salad sticks. Chef Tara ...

Rather than melting mozzarella on top ... Finished with lemon zest and torn basil, it’s the comfort food we love, only lighter and brighter.

Blend the basil with pine nuts, Parmesan cheese with extra virgin olive oil, until it forms a paste. 2. Squeeze in the lemon juice. 3. If the paste is too thick, add in more extra virgin olive oil to ...