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2 Serves
10 Mins
Slice the fresh tomatoes and fresh mozzarella cheese into uniform, thick rounds using a chefs knife on a cutting board.
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MoroccanVitamin E
4 mg / 15 mgVitamin K
1268 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
215 µg / 400 µgCalcium
1117 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
220 mg / 420 mgPhosphorus
574 mg / 1,250 mgPotassium
1001 mg / 4,700 mgSodium
856 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
17 g / 20 gCholesterol
90 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Assemble the stacks by alternating layers of tomato, mozzarella, and fresh basil leaves on a serving dish.
Drizzle the stacks with extra virgin olive oil and season lightly with salt and pepper to taste.
22
g21
g18
g
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Ethiopian