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.

They simply need tossing in a large bowl with a few other ingredients to make this light and tasty salad. My super-sprouts came with edible flowers through the mix, but they can be sourced separately.

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 ...

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 ...

Buffalo mozzarella, marinated with tomato and arugula, is a delicious and refreshing dish that combines the creamiest of buffalo mozzarella cheese with fresh marinated herbs.

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

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.

Roughly chop half the basil leaves and stir through the tomato sauce along with the gnocchi and season with salt and pepper. Tear the mozzarella into large chunks and scatter over the top of the ...

Spread half of the farro on a large flat platter. Arrange the tomatoes, peaches, and mozzarella on top. In a large glass measuring cup, whisk together the remaining 3 tablespoons olive oil, the ...

Cut each mozzarella cheese ball in half and place a half inside each tomato. Chop the fresh basil and add a little to each tomato and place on a serving dish. When ready to serve, sprinkle the top ...