
Time
10 minutes
Servings
4
Calories
268
A simple yet elegant Italian salad showcasing the colors of the Italian flag with fresh mozzarella, ripe tomatoes, fragrant basil, and a drizzle of olive oil.
268
cal
14.5g
protein
5.7g
carbs
21.1g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Fresh mozzarella (bocconcini or large ball) | 250 g | 188 | 14g | 1g | 14g | |||
| Ripe tomatoes (beefsteak or Roma) | 2 whole | 11 | 1g | 2g | 0g | |||
| Fresh basil leaves | 0.5 cups | 1 | 0g | 0g | 0g | |||
| Extra virgin olive oil | 2 tbsp | 62 | 0g | 0g | 7g | |||
| Balsamic glaze (optional) | 1 tbsp | 6 | 0g | 2g | 0g | |||
| Flaky sea salt | 1 pinch | 0 | 0g | 0g | 0g | |||
| Freshly ground black pepper | 1 pinch | 0 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Fresh mozzarella (bocconcini or large ball) | 250 g | 188 | 14g | 1g | 14g | |||
| Ripe tomatoes (beefsteak or Roma) | 2 whole | 11 | 1g | 2g | 0g | |||
| Fresh basil leaves | 0.5 cups | 1 | 0g | 0g | 0g | |||
| Extra virgin olive oil | 2 tbsp | 62 | 0g | 0g | 7g | |||
| Balsamic glaze (optional) | 1 tbsp | 6 | 0g | 2g | 0g | |||
| Flaky sea salt | 1 pinch | 0 | 0g | 0g | 0g | |||
| Freshly ground black pepper | 1 pinch | 0 | 0g | 0g | 0g |
Step 1
If using a large mozzarella ball, slice it into 1/4-inch thick rounds. Slice tomatoes into similar thickness rounds.
Step 2
Arrange alternating slices of mozzarella and tomato on a serving platter. Tuck fresh basil leaves between the slices.
Step 3
Drizzle generously with extra virgin olive oil. Season with flaky sea salt and freshly ground black pepper.
Step 4
If desired, lightly drizzle with balsamic glaze just before serving.
Step 5
Serve immediately as an appetizer or light side dish.
Try a remix