Fall in love with this Italian, bruschetta-inspired fresh mozzarella salad with balsamic tomatoes and basil is gorgeous and delicious and can be made as a single-serve meal for lunch or as a large platter for a festive table, BBQ or picnic. Gluten-free, low-carb, and vegetarian.
Ingredients
- 2 balls buffalo mozzarella
- 2 cups cherry tomatoes halved
- 1/4 small onion white or red, finely diced
- 1 clove garlic finely diced
- 10-12 basil leaves chopped
- 3 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- If using whole large mozzarella balls, slice into 3-4 pieces. If using balls, you can halve them or leave them whole.
- In a separate bowl, combine tomatoes with the remaining salad ingredients. Top mozzarella with the tomatoes and the dressing and sprinkle with a few extra basil leaves. Drizzle of olive oil will give it a nice glossy touch.
- You can make the salad bit ahead of time but I prefer to add the balsamic and olive oil just before serving so the tomatoes aren't too soggy.
Notes
You can use fresh buffalo mozzarella or mozzarella balls/bocconici (sliced or halved or whole depending on size).
Nutrition
Calories: 236kcal | Carbohydrates: 10g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 1mg | Sodium: 607mg | Potassium: 372mg | Fiber: 1g | Sugar: 7g | Vitamin A: 865IU | Vitamin C: 35mg | Calcium: 53mg | Iron: 1mg
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