2 Serves
10 Mins
Using a chefs knife and cutting board, slice the tomatoes and fresh mozzarella into uniform rounds.
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ItalianVitamin K
729 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
128 µg / 400 µgCalcium
360 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
128 mg / 420 mgPhosphorus
123 mg / 1,250 mgPotassium
783 mg / 4,700 mgSodium
1310 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Arrange the tomato and mozzarella slices on a serving dish, alternating them with fresh basil leaves.
Drizzle the salad with extra virgin olive oil and balsamic vinegar, then season with salt and black pepper to taste.
2
g31
g3
g
Italian