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Tomozzakala Salad

Tomozzakala Salad

  • Prep

    15 m
  • Ready In

    30 m
Apricot20

Apricot20

What's an Italian summer without this? Tomato, fresh mozzarella, kalamata olives, and fresh basil salad.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 688 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

danisheyes
8

danisheyes

7/10/2009

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!

One Time Grammy
6

One Time Grammy

8/4/2009

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 spectacular and can compliment many main dishes. I will be making this regularly, and especially now that our tomatoes have have started to ripen on the vine! Thanks for the recipe Apricot20

tami1968
3

tami1968

1/7/2012

I made this with black olives and it was superb. Thanks for the recipe.

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