Ingredients
Scale
- 4 medium-sized jet star tomatoes
- 1 cup fresh mozzarella, cubed
- ¼ cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Balsamic glaze for drizzling (optional)
Instructions
- Wash the fresh jet star tomatoes under cool running water.
- Slice the washed jet star tomatoes into even pieces.
- In a large bowl, drizzle the sliced jet star tomatoes with olive oil and season with salt and pepper.
- Add the cubed mozzarella and chopped basil to the bowl and toss gently until combined.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
- Best enjoyed fresh to retain the firmness and flavor of the tomatoes.
- Can replace mozzarella with plant-based cheese for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian, Vegan Optional
Nutrition
- Serving Size: 1 serving
- Calories: 180 Kcal
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg