1/1 Photo of Wisconsin Fresh Mozzarella, Tomato and Basil Salad
This is a wonderful salad! Fresh mozzarella may be hard to find so regular may be substituted, although it won't be exactly the same. Fresh mozzarella is submerged in water to retain it's moisture content and preserve it's soft, slightly elastic texture. Best when only a few days old, it has a delicate, milky texture. This recipe is from the Wisconsin Milk Marketing Board.
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Units: US | Metric
- 2 large ripe tomatoes (vine-ripened are best)
- 8 ounces fresh mozzarella cheese
- 2 tablespoons fresh basil leaves, chopped
- 1In a small bowl whisk together the dressing ingredients.
- 2Cut tomatoes in 1/4th inch thick slices. Drain mozzarella from water and cut in 1/4th inch thick slices.
- 3Arrange tomatoes and mozzarella slices on platter. Drizzle with salad dressing. Sprinkle fresh chopped basil over top.
- 4Garnish with basil leaves and let stand 10 minutes to blend flavors.
- 5Serve with toasted baguette if desired.
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Nutritional Facts for Wisconsin Fresh Mozzarella, Tomato and Basil Salad
Serving Size: 1 (168 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 309.7
- Calories from Fat 237
- Total Fat 26.3 g
- Saturated Fat 9.3 g
- Cholesterol 44.7 mg
- Sodium 433.5 mg
- Total Carbohydrate 5.7 g
- Dietary Fiber 1.3 g
- Sugars 3.0 g
- Protein 13.5 g