Description
A beautifully presented salad made with summer tomatoes, arugula, part skim mozzarella, balsamic, basil and olive oil. This makes a wonderful vegetarian or low carb lunch for two, perfect for a hot summer day. To
Yield: 2servings | Serving Size: 1tomato
Ingredients
1/4cupchopped fresh basil
1tbspbalsamic vinegar
2tbspolive oil
kosher salt and fresh pepper to taste
2medium ripe tomatoes
3ozpart skim mozzarella, sliced into 6 slices
2cupsarugula
Instructions
- In a small blender, combine basil, olive oil, balsamic, a pinch of salt and fresh cracked pepper.
- Blend until smooth.
Slice the the top and bottom off of the tomato, discard.
- 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.
Place 3/4 cup of arugula on each plate.
- Create two towers by layering the tomato, mozzarella, arugula, until two towers have formed, one on each plate.
- Top tomatoes with the remaining arugula then top with fresh cracked pepper and drizzle with oil and vinegar.
Last Step:
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Nutrition
Serving: 1tomato, Calories: 276.6kcal, Carbohydrates: 9.2g, Protein: 12.2g, Fat: 23g, Sodium: 349.2mg, Fiber: 1.9g, Sugar: 1.4g
