Tomato Salad Recipe with Fresh Mozzarella
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Here's our wonderful tomato salad recipe for your buffet party table. Elegant in every way, this salad is a real theme setter. Your guests will know you went all out for them.
Fortunately, you can do a lot of the preparation work the day before.
It is expensive to make, so follow our instructions carefully to get the most out of your costs.
The salad dressing recipe is very simple, but it’s the perfect addition to the salad because it adds natural flavor and still allows the cheese and tomato to emerge. (cool Chef talk…!) But hey – this is the real deal!!
Portions/Servings for the Tomato Salad Recipe
This recipe will feed 50 people, if you are you are serving entrees and/or appetizers. Remember that your guests are going to eat a little over a pound of food per person for dinner.
Read about Party Food Quantities and how to plan for the right amounts.
Shopping List for 50 People:
___2 - 12-ounce packages of romaine hearts, pre-washed. These are sold as a 3-pack with romaine lettuce ready to eat.
___1 - large head of iceberg lettuce
___24 large, fresh vined-ripened tomatoes – only the best will do
___5 pounds fresh mozzarella cheese, imported is better, just watch your costs…
___6 small red onions
___Salt and pepper
___16 ounces of extra-virgin high-quality olive oil, the best quality you can afford
___1 small bunch fresh basil leaves
___1 medium can of cashews, salted
Procedure the Tomato Salad Recipe:
One Day Before the Party:
Peel and slice the red onions into 1/8”-thick rounds, separating them. Store in zip-lock bags and refrigerate.
Cut the mozzarella cheese into slices ¼” thick or less, and then cut in half or even into quarters based on the size of the cheese.
Take your time and do a very nice job cutting with a sharp, thin-blade knife.
TIP: Unwrap the cheese and loosely re-wrap with film, then place in freezer for 45 minutes before slicing. This will make it much easier to handle and cut.
Re-assemble the cheese the way it was before you cut it, store it in zip-lock bags and refrigerate.
On the Day of the Party:
Wash the heads of romaine lettuce, peeling off the outer leaves and removing the inner cores. Drain completely, transfer to zip-lock bags and refrigerate.
Break the iceberg apart. Cut the iceberg and romaine lettuce into bite-size pieces.
Carefully arrange into the disposable aluminum pan.
Pour about 1/3 of the olive oil on top of the lettuce, followed by one teaspoon of salt and ½ teaspoon of pepper. Toss this lettuce mix you’re your cleaned hands.
Wash and slice the tomatoes into ¼“ thick slices, cutting in ½ to make semi-circles. Arrange the tomatoes and the mozzarella cheese in an artful, decorative way on your lettuce, adding in the sliced onions. Once assembled, pour the remaining olive oil over all. Carefully shake one more teaspoon and ½ teaspoon for flavor and color.
Last, cover your creation with cashews. After covering with plastic film, refrigerate the salad.
Presentation for the Tomato Salad Recipe: Your Eyes Eat First
Transfer the aluminum pan of salad to your chilled chafing dish.
Check out how to keep the salad nice and cold.
As a leftover, this salad has a limited life. Refrigerate it and enjoy it for the next couple of days.
How about some more Salads?
Ready for some Dinner Party recipes?
Find an Appetizer that will go with The Tomato Mozzarella Salad
Questions about the Tomato Salad recipe? Need an idea for your party? Use the form below to ask us about quantities, substitutions, whatever. We're here to help. Ask a Caterer is free:
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