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 | tomatoes | 480 g | |
4 | bocconcini / fresh mozzarella | 220 g | |
1/4 cup | extra virgin olive oil | 65 mL | |
12 leaves | fresh basil [optional] | 6 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
per 1 serving (180 g)
Amount % Daily Value |
Calories 280 |
Fat 26 g 39 % |
Saturated
9.3 g
48 % |
Cholesterol 30 mg |
Sodium 70 mg 3 % |
Carbohydrate 4 g 1 % |
Fibre 1 g 5 % |
Sugars 3 g |
Net Carbs 3 g |
Protein 10 g |
Vitamin A 45 % |
Vitamin C 23 % |
Calcium 16 % |
Iron 3 % |
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Meat and Alternatives | 1 |
Fats | 5 |