Mozzarella, Tomato & Basil Salad
Yield
4 servingsPrep
15 minCook
?Ready
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
mozzarella cheese
|
|
| ½ | cup |
basil
fresh |
*
|
| 4 | each |
tomatoes
|
|
| Dressing | |||
| ¼ | cup |
vinegar
red wine or balsam |
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
olive oil
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
mozzarella cheese
|
|
| 118 | ml |
basil
fresh |
*
|
| 4 | each |
tomatoes
|
|
| Dressing | |||
| 59 | ml |
vinegar
red wine or balsam |
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
olive oil
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Slice cheese as thin as possible. Slice tomatoes.
On large platter, arrange alternate slices of cheese and tomatoes.
Sprinkle with basil.
DRESSING: Combine vinegar, salt, pepper and olive oil and drizzle over tomatoes and cheese.
Let marinate at room temperature for up to 1 hour before serving.
Make this only when tomatoes are in season
