2 Serves
15 Mins
28 g
12 g
36 g
Thoroughly rinse the fresh tomatoes and basil leaves under cold running water and pat them dry.
Ingredients, vitamins, and health benefits
Tomato
Basil
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Vitamin E
3 mg / 15 mgVitamin K
44 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
815 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
649 mg / 1,250 mgPotassium
461 mg / 4,700 mgSodium
766 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
1 g / 28 gSugar
6 g / 50 gSaturated Fat
15 g / 20 gCholesterol
73 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Using a sharp chef's knife, slice the tomatoes into uniform 1/2-inch thick rounds and cut the mozzarella cheese into 1/4-inch thick slices.
Coarsely chop the fresh basil leaves.
Arrange the tomato and mozzarella slices in an alternating pattern on a serving platter, tucking basil leaves between the layers.
Drizzle the salad with olive oil and a splash of balsamic vinegar, then season to taste with salt and black pepper.
Mozzarella Cheese
Olive Oil
Balsamic Vinegar
Salt And Pepper
Black Pepper
Vitamin A
312 µg / 900 µgVitamin C
14 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
44 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
815 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
649 mg / 1,250 mgPotassium
461 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
6 g / 50 gSaturated Fat
15 g / 20 gCholesterol
73 mg / 300 mgCaffeine
0 mgNet Carbs
1
g26
g0
g
Zinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgAlcohol
0 g