Tomato And Mozzarella Antipasto

Name: Tomato And Mozzarella Antipasto
Yield: 4 servings
Ingredients: 1 lb whole milk mozzarella, cut into 3/4-inch cubes; 2 cups tomatoes, quartered (cherry or pear); 1/2 cup olive, halved (pitted oil-cured); 1/4 cup basil leaves, coarsely chopped; 3 tablespoons red wine vinegar; 1/2 cup olive oil; fresh ground pepper

Vegetarian Dairy

Be the first to rate this recipe

Ingredients

1 lb whole milk mozzarella, cut into 3/4-inch cubes ⓘ
2 cups tomatoes, quartered (cherry or pear) ⓘ
1/2 cup olive, halved (pitted oil-cured) ⓘ
1/4 cup basil leaves, coarsely chopped ⓘ
3 tablespoons red wine vinegar ⓘ
1/2 cup olive oil ⓘ
fresh ground pepper ⓘ

Instructions

Place cheese in bowl.
Combine tomatoes, olives and basil with vinegar.
Toss with cheese and pour enough oil over all just to coat.
Grind pepper on top.
Can be served immediately or stored, covered in refrigerator up to two days.

Nutrition & Diet Analysis (per serving)

419 kcal 21% DV

Protein Fat Carbs

Macronutrients

Protein 10.8g 22% DV

Total Fat 33.6g 43% DV

Carbs 23.4g 9% DV

Fiber 7.2g 26% DV

Sugar 2.5g 5% DV

Electrolytes

Sodium 267.8mg 12% DV

Potassium 529mg 11% DV

Cholesterol 28mg 9% DV

Vitamins & Minerals

Vitamin A 153.5mcg 17% DV

Vitamin C 11.6mg 13% DV

Vitamin D 0.1mcg 1% DV

Calcium 333.5mg 26% DV

Iron 3.9mg 22% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

Explore Ingredients

You May Also Like

Gingered Pear-Cornmeal Coffee Cake

Homestyle Cheddar & Shells with Bacon & Spinach

Spiced Pudding Squares

Five-Fruit Smoothies

Cinnamon Bear Popcorn

Fire-Roasted Tomatoes and Eggplant