Tomato Mozzarella & Arugula

Today we have a beautifully presented salad made with tomatoes, arugula, part skim mozzarella, balsamic, basil and olive oil. This makes a wonderful vegetarian or low carb lunch for two, perfect for a warm day. You could also enjoy this as a side dish, just cut it in half down the middle to make this 4 servings. First, learn how to make a Tomato & Mozzarella Salad with Burrata Cheese, but bear in mind that this recipe contains more calories than the one below the video!

 
Ingredientstomato

  • 1/4 cup chopped fresh basil
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • salt and fresh pepper to taste
  • 2 medium ripe tomatoes
  • 3 oz part skim mozzarella, sliced into 6 slices
  • 2 cups arugula

Method

  1. In a small blender, combine basil, olive oil, balsamic, a pinch of salt and fresh cracked pepper.
  2. Blend until smooth.
  3. Slice the the top and bottom off of the tomato, discard.
  4. Cut the tomato into 3 equal slices and season with a pinch of salt keeping the tomato intact to assemble the same way it was cut.
  5. Place 3/4 cup of arugula on each plate.
  6. Create two towers by layering the tomato, mozzarella, arugula, until two towers have formed, one on each plate.
  7. Top tomatoes with the remaining arugula then top with fresh cracked pepper and drizzle with oil and vinegar.

Serves 2 – Serving Size: 1 tomato – Nutrition Per Serving
Calories: 276.6, Fat: 23 g, Protein: 12.2 g, Carbohydrate: 9.2 g, Fibre: 1.9 g, Sugar: 1.4 g

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