4 Serves
15 Mins
14 g
6 g
18 g
Using a sharp chef's knife and a cutting board, slice the fresh tomatoes into uniform rounds.
Ingredients, vitamins, and health benefits
Tomato
Mozzarella Cheese
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin E
2 mg / 15 mgVitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
406 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
324 mg / 1,250 mgPotassium
226 mg / 4,700 mgSodium
383 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
7 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Slice the mozzarella cheese into rounds of similar thickness to the tomatoes.
Arrange the tomato and mozzarella slices on a large serving platter, alternating them and tucking a fresh basil leaf between each pair.
Drizzle the salad with olive oil and balsamic vinegar, then finish by sprinkling with oregano, salt, and black pepper to taste.
Basil
Olive Oil
Balsamic Vinegar
Oregano
Salt And Pepper
Vitamin A
155 µg / 900 µgVitamin C
7 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
406 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
324 mg / 1,250 mgPotassium
226 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
7 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
2
g11
g14
g
Italian
ItalianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgAlcohol
0 g