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Fresh Tomato Mozzarella Side Salad

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $1.22

$1.22 per serving

2 people like this recipe

2 likes

This recipe is ready in 15 minutes

Ready in 15 minutes

8 vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal salad
spoonacular Score:38%

Spoonacular Score: 38%

 

Fresh Tomato Mozzarella Side Salad is a gluten free, primal, fodmap friendly, and vegetarian main course. For $1.22 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 302 calories, 13g of protein, and 26g of fat. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 15 minutes. A mixture of kosher salt, 6 roma tomatoes, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is solid. Try Fresh Mozzarella Tomato Salad, Fresh Mozzarella & Tomato Salad, and Fresh Mozzarellan and Tomato Salad for similar recipes.

Ingredients

Servings:
0.25 cups
0.25 cups balsamic vinegar
balsamic vinegar
4
4  shredded fresh basil leaves
shredded fresh basil leaves
0.5 cups
0.5 cups extra virgin olive oil
extra virgin olive oil
some
some kosher salt
kosher salt
16 oz
16 oz fresh mozzarella
fresh mozzarella
4
4  roma tomatoes
roma tomatoes
0.25 cups balsamic vinegar
0.25 cups
balsamic vinegar
4  shredded fresh basil leaves
4
shredded fresh basil leaves
0.5 cups extra virgin olive oil
0.5 cups
extra virgin olive oil
some kosher salt
some
kosher salt
16 oz fresh mozzarella
16 oz
fresh mozzarella
4  roma tomatoes
4
roma tomatoes

Equipment

knife
knife
knife
knife


Instructions

  1. Slice the mozzarella into 1/2 inch slices.
  2. Slice the tomatoes into slices.
  3. Arrange the slices alternating the mozzarella and tomatoes in a row.
  4. Drizzle with olive oil and then with balsamic vinegar
  5. Sprinkle with a pinch of Kosher salt.
  6. Stack 4 basil leaves together at a time and roll up tightly like a log.
  7. Make slices along the rolled up leaves diagonally with a knife. Loosen the leaves and you should see strips of basil leaves.
  8. Sprinkle the strings of basil over the slices of mozzarella and tomatoes.
  9. Serve chilled.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.22
Ingredient
¼ cups balsamic vinegar
4 shredded fresh basil leaves
½ cups extra virgin olive oil
16 ounces fresh mozzarella
4 roma tomatoes
Price
$0.54
$0.06
$1.29
$6.97
$0.93
$9.79

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
302 Calories
12g Protein
26g Total Fat
3g Carbs
5% Health Score
Limit These
Calories
302
15%

Fat
26g
40%

  Saturated Fat
9g
58%

Carbohydrates
3g
1%

  Sugar
2g
3%

Cholesterol
44mg
15%

Sodium
552mg
24%

Get Enough Of These
Protein
12g
26%

Calcium
292mg
29%

Vitamin B12
1µg
22%

Phosphorus
209mg
21%

Vitamin E
2mg
15%

Selenium
9µg
14%

Vitamin A
652IU
13%

Vitamin K
12µg
12%

Zinc
1mg
11%

Vitamin B2
0.17mg
10%

Vitamin C
4mg
5%

Magnesium
15mg
4%

Potassium
126mg
4%

Manganese
0.07mg
3%

Iron
0.47mg
3%

Vitamin B6
0.05mg
2%

Folate
8µg
2%

Vitamin B1
0.03mg
2%

Vitamin D
0.23µg
2%

Fiber
0.38g
2%

Copper
0.03mg
1%

Vitamin B3
0.24mg
1%

Vitamin B5
0.11mg
1%

covered percent of daily need

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