Tomatoes With Basil And Mozzarella

By Marian Burros

Published February 4, 1997

Total Time
10 minutes
Rating
4(8)
Comments
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Featured in: Off-Season Tomatoes Fit for a Salad

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Ingredients

Yield:3 servings

  • ¾ pound ripe yellow tomatoes or red tomatoes with vines attached

  • ¼ pound fresh mozzarella

  • 9 large basil leaves (more if leaves are small)

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

2 grams carbs; 30 milligrams cholesterol; 120 calories; 2 grams monosaturated fat; 5 grams saturated fat; 8 grams fat; 185 milligrams sodium; 9 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and slice tops and bottoms of tomatoes; cut tomatoes into about three slices each.

  2. Step 2

    Slice the mozzarella very thinly; wash and dry the basil leaves.

  3. Step 3

    Arrange the mozzarella and basil on the tomato slices on three salad plates,and sprinkle with pepper.

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