Garden Tomato Salad

Recipe

Appetizer
Garden Tomato Salad

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Stacked sliced tomatoes and fresh mozzarella garnished with fresh basil, arugula, and balsamic vinegar

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Recipe Data

6
Servings

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
4large tomatoes, cut into 1/4- to-1/2-inch-thick slices
2(8-ounce each) packages fresh mozzarella cheese, cut into 1/4- to-1/2-inch-thick slices
1 ½ tbsp.chopped fresh basil, divided
¼ tsp.Hy-Vee sea salt, divided
¼ tsp.Hy-Vee ground black pepper, divided
Fresh arugula, for garnish
2 tbsp.Hy-Vee Select extra-virgin olive oil

Directions

  1. Layer alternating slices of tomatoes and mozzarella, sprinkling chopped basil, salt and pepper between each layer.
  2. Line serving plates with fresh arugula. Add tomato stacks. Drizzle the stacks with olive oil.

Nutrition facts

Servings

280 Calories per serving

Amounts Per Serving

  • Total Fat: 21g
  • Cholesterol: 55mg
  • Sodium: 330mg
  • Total Carbohydrates: 5g
  • Protein: 15g

Daily Values

0%
Vitamin A 30%
0%
Vitamin C 30%
0%
Iron 2%
0%
Calcium 40%

Recipe Source:

Hy-Vee Seasons Summer 2011.