Recipe courtesy Tyler Florence Difficulty: Easy Prep Time: 10 minutes Yield: 4 to 6 servings -
| 2 | vine-ripened tomatoes |
| 1/2 | pint cherry tomatoes |
| 12 | grams (1/2 bunch) fresh basil, leaves hand torn |
| 3 | tablespoons extra-virgin olive oil |
| 1 | salt(sea salt) |
| 1 | freshly ground black pepper |
| 24 | ounces (3 balls buffalo mozzarella) |
- Cut the large tomatoes into 6 or 8 wedges and the cherry tomatoes in half and put them into a bowl.
- Add the basil leaves, olive oil, and salt and pepper, to taste.
- With your hand, gently mix everything together and squeeze the tomatoes a bit to release some of their juices.
- Cut the mozzarella into bite sized chunks and add them to the tomatoes.
- Gently toss to blend everything together and serve immediately.
Cheese, Tomatoes, First Course, Main Dish, Salads, Side Dish, Italian, Mediterranean, No Cook, Vegetarian
| Nutrition Facts | ||||||
Serving Size 188.1g |
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Amount Per Serving |
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|
Calories 396 Calories from Fat
280 |
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% Daily Value* |
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|
Total Fat
31.1g 48%
|
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|
Saturated Fat
17.1g 86%
|
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|
Cholesterol
81mg 27%
|
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|
Sodium
353mg 15%
|
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|
Total Carbohydrates
2.6g 1%
|
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|
Dietary Fiber
0.8g 3%
|
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|
Sugars
1.7g |
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|
Protein
20.8g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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