Tomato salad with fresh mozzarella and basil leaves.
This very Italian-looking combination of green basil, white cheese, and red tomatoes is at its best when made with true «mozzarella», a fresh soft cheese from the milk of the black water buffalo. «Bocconcini» (Italian for «morsels»), made from cow's milk, may also be used.
|4||bocconcini / fresh mozzarella||220 g|
|1/4 cup||extra virgin olive oil||65 mL|
|12 leaves||fresh basil [optional]||6 tbsp|
|ground pepper to taste [optional]|
- Cut the tomatoes into slices approximately 5 mm thick and arrange them on a flat dish. Sprinkle with salt. Let stand for 15 min to allow excess liquids to drain off.
- Cut the bocconcini into slices with the same thickness as the tomatoes. Arrange the cheese and tomato slices on a serving plate so that they alternate and overlap slightly.
- Garnish with small fresh basil leaves on top, drizzle with oil, season with salt and pepper. Serve.
Nutrition Facts Table
per 1 serving (180g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||1||servings|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Folacin, Magnesium, Manganese, Potassium, Vitamin C
- Good source of :
- Calcium, Phosphorus, Vitamin K
- Excellent source of :
- Vitamin A, Vitamin E
- Free :
- Added Sugar
|Meat and Alternatives||1|