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My review
Tomozzakala Salad
Apricot20
"What's an Italian summer without this? Tomato, fresh mozzarella, kalamata olives, and fresh basil salad."
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Ingredients
30 m servings 282 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Alternate and overlap the tomato slices and mozzarella cheese slices on a platter. Sprinkle the basil over the tomato and mozzarella layers. Scatter the olives over the salad. Drizzle the olive oil over everything; season with salt and pepper. Allow to sit at room temperature 15 minutes before serving.
Nutrition Facts
Per Serving: 282 calories; 20.6 g fat; 6.6 g carbohydrates; 18 g protein; 45 mg cholesterol; 591 mg sodium. Full nutrition
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Reviews
Read all reviews 15Most helpful
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8/1/2009
Made this for the first time today. We had company who are health conscious people, and they loved that it was simple yet had such wonderful flavor. We as host also thought that this side was ...
7/9/2009
You cannot go wrong with this salad. A wonderful twist on Italian Caprese Insalata. I always make the standard but now will add this to my repertoire. Thanks for the idea!
8/6/2010
What really makes this recipe is the addition of olives and let it sit at room temp for the full 15 mins before consuming...Tough to do because it looks so good but it does make a difference. T...
8/28/2010
it was good....needed more basil and pepper....probably be excellent on bread and broiled
8/4/2014
Absolute Love! No tweaking necessary unless you need a bigger plate! Beautiful! Flavorful! Healthy! Wife Zone! :P
6/4/2013
This recipe is the perfect example of eating vegetables in season and using the best ingredients you can afford! Here in NJ, it's not tomato season yet but, once our tomatoes come in, we eat th...