Tomato And Mozzarella Salad Recipe
Servings: 4
Ingredients
- 1 pound hard ripe tomatoes, sliced
- 1/2 pound Mozzarella cheese (the "in the water" and salted variety works best in this recipe), sliced (approx. 1/4 inch per slice)
- 4 tbsp. extra virgin olive oil
- 2 tbsp. each fresh parsley and fresh basil (or possibly 1/2 teaspoon dry)
- Black olives, optional
- Sugar (healthy pinch)
- Salt and pepper to taste
Directions
- Arrange the tomato slices in an overlapping circular pattern around a flat serving dish. Sprinkle over the herbs and sugar and season with salt and pepper. Cover the dish loosely with plastic wrap and refrigeratein the refrigerator for at least 1/2 hour (no longer than 2 hrs, because the tomatoes will get "runny"). Slice the cheese. Cover with plastic wrap, and chill. Just before serving, remove the plastic wraps, arrange the cheese slices in the center of the tomatoes and scatter the olives over the top. Dress the salad with the extra virgin olive oil, using a fork if necessary to lift the tomato slices, ensuring which the oil drains through them. (Salad can be refrigerated, dressed, for 15 to 30 min at this stage without losing color or possibly becoming limp).
- Serves 4-6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 4 servings | |
| Calories 342 | |
| Calories from Fat 254 | 74% |
| Total Fat 28.46g | 36% |
| Saturated Fat 8.53g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 306mg | 13% |
| Potassium 311mg | 9% |
| Total Carbs 6.93g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.65g | 2% |
| Protein 15.71g | 25% |
