Tricolore Italian Salad

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Tricolore Italian Salad
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Health Score:
7,4 / 10
30 min.
ready in 31 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie331 kcal(16 %)
Protein11.05 g(11 %)
Fat29.92 g(26 %)
Carbohydrates5.99 g(4 %)
Sugar added0 g(0 %)
Roughage1.76 g(6 %)
Vitamin A220.83 mg(27,604 %)
Vitamin D0 μg(0 %)
Vitamin E0.56 mg(5 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.82 mg(7 %)
Vitamin B₆0.11 mg(8 %)
Folate22.14 μg(7 %)
Pantothenic acid0.12 mg(2 %)
Biotin4.33 μg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C15.42 mg(16 %)
Potassium268.73 mg(7 %)
Calcium233.03 mg(23 %)
Magnesium18.27 mg(6 %)
Iron0.72 mg(5 %)
Iodine0.37 μg(0 %)
Zinc0.27 mg(3 %)
Saturated fatty acids10.12 g
Cholesterol16 mg


For Pesto
4 cups water
2 tablespoons kosher salt (plus extra to season)
1 cup fresh Basil gently packed (plus extra for garnish)
2 tablespoons toasted Pine nuts
1 clove garlic (peeled)
freshly ground Black pepper (to taste)
¼ cup good-quality extra virgin olive oil (plus extra if needed)
4 ½ cups Heirloom tomato (rinsed; trimmed and diced)
1 Red onion (peeled and diced)
2 tablespoons good-quality extra virgin olive oil
salt (to taste)
freshly ground Black pepper (to taste)
2 cups fresh, small Bocconcini
How healthy are the main ingredients?
BasilPine nutsgarlicsaltsalt

Preparation steps

For Pesto:
Bring the water to a boil in a medium saucepan. Add 2 tablespoons salt. Add the fresh basil and boil for 30 to 60 seconds. Drain in a wire mesh sieve and place under cold running water to cool. Press the leaves to remove any excess water. Place the basil in a food processor and add the pine nuts and garlic. Pulse until finely chopped. Season with the salt and a few grindings of pepper, to taste. With the food processor running, drizzle in the olive oil and pulse to a fine paste. Transfer to a bowl and season with salt and pepper; to taste. Cover with plastic wrap and refrigerate until ready to use.
To Assemble:
In a large bowl, toss tomatoes and diced onion with the olive oil and season with salt and pepper. Arrange mozzarella balls on a serving platter. Spoon tomato mixture over the mozzarella balls. Stir pesto, adding extra olive oil if the pesto is stiff. Drizzle pesto over the tomato mixture. Season to taste with salt and pepper and garnish with fresh basil leaves. Serve.