Tomato and mozzarella salad
Nutrition per serving
| Calories | 481 kcal |
| Protein | 21.2 g |
| Carbs | 15.3 g |
| Fats | 37.1 g |
| Saturated Fat | 12.8 g |
| Monounsaturated Fat | 17.1 g |
| Polyunsaturated Fat | 2 g |
| Sugars | 9.2 g |
| Fiber | 5.5 g |
| Sodium | 785 mg |
Ingredients
| Plum Tomatoes | |
| cucumber, peeled | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Mozzarella Cheese (whole milk) | |
| Black Olives | |
| Pesto (Basil) | |
| Olive Oil | |
| Basil Leaves |
1. Wash and drain cucumber and tomatoes. Peel cucumber and thinly slice. Slice the tomatoes into ½ cm slices. Chop spring onion and place in bowl of water.
2. Add mozzarella ball into a small bowl. Add basil pesto and mix thoroughly.
3. Add the cucumber and tomatoes on a plate in an alternating order.
4. Now add the mozzarella to the plate and cover with the chopped spring onion.
5. Top with black olives and mix thoroughly with olive oil.
6. Garnish with fresh basil if required and serve.