Mozzarella and Tomato Salad

Mozzarella and Tomato Salad
Staff Writer
Mozzarella and Tomato Salad

Christopher Hirsheimer

Mozzarella and Tomato Salad

Serve this simple and delicious appetizer as a prelude to a light meal. A crisp, refreshing glass of Bastianich Rosato pairs perfectly with freshly cut tomatoes.

Click here to see Lidia Bastianich's Take on Italian-American Cuisine.

6
Servings
249
Calories Per Serving
Deliver Ingredients

Ingredients

  • ripe medium-sized tomatoes, cored and cut into 1-inch pieces
  • 1  Pound  fresh mozzarella, cut into ½-inch cubes
  • 4  Cups  packed fresh baby spinach leaves, chopped coarsely
  • 1 1/2  Teaspoon  kosher salt
  • 1/4  Cup  extra-virgin olive oil
  • 3  Tablespoons  red-wine vinegar
  • 1  Teaspoon  dried oregano

Directions

Toss together the tomatoes, mozzarella, spinach, and salt in a large serving bowl. Whisk together the oil and vinegar in a small bowl. Pour the dressing over the salad and toss well. Sprinkle with the oregano, and toss to combine.

Nutritional Facts

Total Fat
17g
24%
Sugar
1g
1%
Saturated Fat
4g
17%
Cholesterol
39mg
13%
Carbohydrate, by difference
8g
6%
Protein
20g
43%
Vitamin A, RAE
805µg
100%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
732µg
100%
Calcium, Ca
228mg
23%
Choline, total
33mg
8%
Fiber, total dietary
5g
20%
Folate, total
163µg
41%
Iron, Fe
3mg
17%
Magnesium, Mg
128mg
40%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
68mg
10%
Selenium, Se
7µg
13%
Sodium, Na
415mg
28%
Water
179g
7%
Zinc, Zn
2mg
25%

Mozzarella Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Mozzarella Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.