Heirloom Tomato Salad with Mozzarella

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Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 4
Heirloom Tomato Salad with Mozzarella
Health Highlights


2 tbsp drained Capers, canned (fried in a bit of oil)
1 tsp Chives (to serve)
10 medium Heirloom tomatoes (halved or quartered)
1/3 cup shredded or chopped Iceberg lettuce
1 tsp Maple syrup
1 cup, diced Mozzarella cheese (torn into chunks)
1 tbsp Olive Oil, Extra Virgin (or lemon olive oil)
1/2 tsp Salt
1/4 cup Slivered almonds


Preheat the oven to 350°F (175°C), and adjust the oven rack to the top third of the oven.

Place half the tomatoes in a bowl and toss along with the olive oil, sugar, and salt. Arrange them in a single layer, cut side up, on a rimmed baking sheet. Bake, without stirring, until the tomatoes shrink a bit and start to caramelize around the edges, 45 to 60 minutes. Set aside to cool.

When ready to serve, gently toss the roasted and raw tomatoes with a bit of chive or lemon oil, most of the almonds, the capers, the mozzarella, and the lettuce. Taste and season with a bit more salt if needed.

Serve topped with the remaining almonds, and any herb flowers you might have.

Nutrition Facts

Per Portion

Calories 245
Calories from fat 144
Calories from saturated fat 57
Total Fat 16.0 g
Saturated Fat 6.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 7.0 g
Cholesterol 31 mg
Sodium 589 mg
Potassium 815 mg
Total Carbohydrate 15.7 g
Dietary Fiber 4.6 g
Sugars 9.9 g
Protein 11.8 g

Dietary servings

Per Portion

Meat Alternative 0.2
Milk Alternative 0.7
Vegetables 3.3

Energy sources