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Fresh Mozzarella and Tomatoes

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  • Prep 10 min
  • Total 3 hr 10 min
  • Servings 8
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Enjoy this easy refrigerated cheese and tomato salad - perfect side dish.
Updated Oct 7, 2010
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Ingredients

  • 4 medium tomatoes, cut into 1/4-inch slices
  • 1/4 cup olive or canola oil
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
  • 3 tablespoons red wine vinegar
  • 1 tablespoon water
  • 1/8 teaspoon salt
  • 3 drops red pepper sauce
  • 2 large cloves garlic, finely chopped
  • 8 ounces fresh mozzarella cheese, sliced
  • Salad greens, if desired

Steps

  • 1
    Place tomatoes in glass or plastic dish. Shake remaining ingredients except cheese and salad greens in tightly covered container; pour over tomatoes.
  • 2
    Cover and refrigerate, turning tomatoes occasionally, at least 3 hours to blend flavors. Layer tomatoes alternately with cheese on salad greens.

Tips from the Betty Crocker Kitchens

  • tip 1
    This delicious salad goes well with baked rigatoni and other pasta dishes.
  • tip 2
    Tomatoes are a good source of lycopene, a phytochemical (or naturally occurring plant chemical in foods) that may have cancer-fighting properties.

Nutrition

150 Calories, 12g Total Fat, 8g Protein, 4g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Total Fat
12g
Saturated Fat
4g
Cholesterol
15mg
Sodium
190mg
Total Carbohydrate
4g
Dietary Fiber
1g
Protein
8g
% Daily Value*:
Exchanges:
1 Vegetable; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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