“It will only take you a few minutes to prepare this attractive salad and have it ready when a hungry bunch is coming in to eat,” says Regina Wood of Mackenzie, British Columbia. Basil is the finishing touch.
Instead of tossed salad, I serve these attractive tomato and mozzarella slices, drizzled with oil and sprinkled with basil. They're especially tasty made with fresh tomatoes and basil from the garden.
-Concetta Maranto Skenfield, Bakersfield, California
"As soon as our cherry tomatoes start ripening, I pull out this recipe in order to make the most of our crop," details Lynn Merendino of Marysville, Pennsylvania. "This is so easy to fix that I prepare it for all our family get-togethers."
A colorful twist on the classic Caprese Salad of mozzarella, basil and tomato, this one uses deep blood oranges in place of the tomato and is flavored with pomegranate instead of basil.—Taste of Home Test Kitchen
My husband and I love this salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close—if not better—than any restaurant version we've tried.
Red wine vinaigrette perks up this medley of crisp cucumbers, bright red tomatoes and creamy mozzarella cheese. This one looks just as good as it tastes. Thanks to Renae Boothroyd of Raeford, North Carolina for sharing the recipe.
I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California
Plump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sweet-tart dressing and sprinkled with cheese. It's perfect for an outdoor party and so easy to make! —Kathleen Merkley, Layton, Utah