Tomato Mozzarella Salad with Basil Pesto

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Tomato Mozzarella Salad with Basil Pesto
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
408
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie408 cal.(19 %)
Protein17 g(17 %)
Fat35 g(30 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E3.7 mg(31 %)
Vitamin K13.1 μg(22 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.8 mg(40 %)
Vitamin B₆0.2 mg(14 %)
Folate49 μg(16 %)
Pantothenic acid0.4 mg(7 %)
Biotin4.4 μg(10 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C22 mg(23 %)
Potassium343 mg(9 %)
Calcium414 mg(41 %)
Magnesium36 mg(12 %)
Iron2.3 mg(15 %)
Iodine118 μg(59 %)
Zinc2.8 mg(35 %)
Saturated fatty acids14.3 g
Uric acid13 mg
Cholesterol53 mg
Complete sugar3 g

Ingredients

for
4
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
How healthy are the main ingredients?
Basilolive oilPine nutsParmesanTomatosalt

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.