Heirloom Tomato Salad with Mozzarella

Heirloom Tomato Salad with Mozzarella

Health Rating
Prep Cook Ready in Servings
10 min 1 h 1 h 10 min 4
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Ingredients


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 (or lemon olive oil)
1/2 tsp Salt
1/4 cup Slivered almonds

Instructions


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 256  
Calories from fat 145  
Calories from saturated fat 56  
Total Fat 16.2  g
Saturated Fat 6.3  g
Trans Fat 0.0  g
Polyunsaturated Fat 1.7  g
Monounsaturated Fat 7.3  g
Cholesterol 31  mg
Sodium 589  mg
Potassium 817  mg
Total Carbohydrate 15.8  g
Dietary Fiber 4.7  g
Sugars 9.9  g
Protein 11.9  g

Dietary servings

Per Portion


Meat Alternative 0.2
Milk Alternative 0.7
Vegetables 3.3

Energy sources


Pygal 25% 441.323214032 132.234357163 57% 363.483973187 281.181688068 19% 331.586335464 121.814075218 25% 57% 19% Carbohydrates Fat Protein
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