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A beautifully presented salad made with summer tomatoes, arugula, part skim mozzarella, balsamic, basil and olive oil. This makes a wonderful vegetarian or low carb lunch for two, perfect for a hot summer day.
To enjoy this as a side dish, cut it in half down the middle and make this 4 servings.
Tomato Mozzarella and Arugula Tower
9
Cals:276.6
Protein:12.2
Carbs:9.2
Fat:23
Fiber:1.9
Course: Lunch, Salad
Cuisine: Italian
WW Points
Yield: 2 servings
Serving Size: 1 tomato
Ingredients
- 1/4 cup chopped fresh basil
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- kosher salt and fresh pepper to taste
- 2 medium ripe tomatoes
- 3 oz part skim mozzarella , sliced into 6 slices
- 2 cups arugula
Instructions
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In a small blender, combine basil, olive oil, balsamic, a pinch of salt and fresh cracked pepper.
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Blend until smooth.
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Slice the the top and bottom off of the tomato, discard.
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Cut the tomato into 3 equal slices and season with a pinch of salt keeping the tomato intact to assemble the same way it was cut.
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Place 3/4 cup of arugula on each plate.
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Create two towers by layering the tomato, mozzarella, arugula, until two towers have formed, one on each plate.
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Top tomatoes with the remaining arugula then top with fresh cracked pepper and drizzle with oil and vinegar.
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Nutrition
Serving: 1 tomato, Calories: 276.6 kcal, Carbohydrates: 9.2 g, Protein: 12.2 g, Fat: 23 g, Sodium: 349.2 mg, Fiber: 1.9 g, Sugar: 1.4 g