Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tomato, mozzarella and basil — Italy.
Equipment: None - just a plate
Measures and names
Ingredients
- 250 g ripe tomatoes, sliced
- 200 g mozzarella, sliced
- Large handful of fresh basil
- 3 tbsp extra-virgin olive oil
- Flaky sea salt and black pepper
Optional extras
- Splash of balsamic vinegar
Method
- Slice the tomatoes and mozzarella to a similar thickness and layer them alternately over a plate.
- Tuck whole basil leaves between the slices.
- Drizzle generously with the extra-virgin olive oil and a few drops of balsamic, if using.
- Finish with flaky sea salt and black pepper.
- Serve at room temperature — cold mozzarella and tomato lose most of their flavour.
Swaps and tips
Use buffalo mozzarella and the ripest tomatoes for the best version. Add a few slices of prosciutto for extra protein.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 20 g | 7 g | 2 g | 43 g | 499 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
