Tomato Mozzarella Salad with Basil Pesto
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
408
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 343 mg | (9 %) | ||
| Calcium | 414 mg | (41 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 118 μg | (59 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 large ripe Tomatoes
- 300 grams Buffalo mozzarella
- 20 grams Pine nuts
- 100 grams Basil
- 1 Tbsp coarse salt
- 1 garlic clove
- 2 Tbsps freshly grated Parmesan
- 6 Tbsps olive oil
- salt
- peppers
- 2 Tbsps dry white wine
Preparation steps
1.
Rinse the tomatoes, and cut crosswise into slices. Cut the mozzarella into equally thick slices also. Layer the tomatoes and mozzarella slices onto 4 plates.
2.
For the pesto, toast the pine nuts in a dry pan. Remove the leaves from the basil, setting some aside for garnish. Crush the remaining basil leaves, with the salt and the garlic in a mortar until a thick paste forms. Mix in the parmesan cheese, then gradually incorporate the olive oil. Season to taste with salt and pepper, and thin with a little wine. Drizzle the pesto over the tomatoes and mozzarella, garnish with the basil, and serve.
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