Nutrition balance score
Unbalanced
Glycemic Index
30
Low
Glycemic Load
3
Low
Nutrition per serving
Calories634.3 kcal (32%)
Total Fat51.5 g (74%)
Carbs8.5 g (3%)
Sugars2.6 g (3%)
Protein35.1 g (70%)
Sodium1147 mg (57%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2heirloom tomatoes
large, or vine-ripe, cored and cut into 1/4-inch-thick slices
1.25 poundsfresh mozzarella cheese
cut into 1/4-inch-thick slices
0.25English cucumber
halved lengthwise, seeded, and cut into 1/4-inch cubes
⅓ cuppitted kalamata olives
halved
¼ cupextra-virgin olive oil
2 tablespoonsred wine vinegar
½ teaspoondried oregano
½ teaspoondried basil
kosher salt
freshly ground black pepper
0.5shallot
thinly sliced lengthwise
2 ouncesfeta cheese
finely crumbled
Instructions
Step 1
Arrange the tomatoes and mozzarella on a platter in an alternating fashion, overlapping them slightly to cover the bottom. Top with the cucumber and olives.
Step 2
Whisk together the olive oil, vinegar, oregano, and basil in a small bowl. Season the dressing with salt and pepper, then add the shallot and toss to coat. Let the shallot stand in the dressing for 5 minutes.
Step 3
Using a fork, retrieve the shallots from the dressing and sprinkle them over the salad. Drizzle the dressing evenly over the salad, then sprinkle with the feta and serve.
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