Tomato, Basil, & Mozzarella Salad
Yield
4 servingsPrep
15 minCook
0 minReady
15 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
tomatoes
large, ripe |
|
| 2 | ounces |
mozzarella cheese
shredded |
|
| 8 | each |
basil
fresh |
*
|
| 2 | teaspoons |
olive oil
|
|
| 1 | dash |
black pepper
cracked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
tomatoes
large, ripe |
|
| 57.8 | ml/g |
mozzarella cheese
shredded |
|
| 8 | each |
basil
fresh |
*
|
| 1E+1 | ml |
olive oil
|
|
| 1 | dash |
black pepper
cracked |
*
|
Directions
Slice tomatoes crosswise into ½ inch thick slices, 4 slices per tomato.
Arrange 2 to 3 slices on each salad plate. Sprinkle the mozzarella on top each tomoato.
Cut fresh basil leaves into strips and top each tomato with basil.
Drizzle olive oil over the tops and add a dash of pepper.
