Heritage Tomato and Mozzarella Salad

A vibrant, simple salad featuring sun-ripened heritage tomatoes, fresh herbs, mixed lettuce leaves, and creamy buffalo mozzarella.

Vegetarian Healthy Summer Tomato Salad Mozzarella

Estimated Nutrition

	Per Serving	Total
Calories	413.4 kcals	2480.4 kcals
Carbohydrates	11.5 grams	68.8 grams
Fat	33.8 grams	202.5 grams
Protein	17.5 grams	105.2 grams

Cook Time

0 mins

Produces

6 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

2
tbsp

White Wine Vinegar

For the tomato marinade

1
tbsp

White Wine Vinegar

For the salad leaves

Dairy

360
g

Buffalo Mozzarella

3 balls of 120g each

NutsSeeds

20
piece

Basil Leaves

Roughly chopped

3
tbsp

Chives

Finely chopped

1
piece

Garlic

Cloves, chopped

1
pinch

Sea Salt

1
pinch

Black Pepper

Freshly ground

OilsFats

6
tbsp

Extra Virgin Olive Oil

For the tomato marinade

2
tbsp

Extra Virgin Olive Oil

For the salad leaves

Vegetables

1.2
kg

Heritage Tomatoes

Marmande, Coeur de Boeuf, Darby Striped, and Black Russian varieties

1
piece

Rose De Roscoff Onion

Cut into 3mm slices

1
head

Freckles Lettuce

Leaves picked

1
head

Seurat Lettuce

Leaves picked

1
head

Lollo Rosso Lettuce

Leaves picked

1
head

Reine Des Glaces Lettuce

Leaves picked

50
g

Kalamata Olives

Pitted, dried, and finally chopped

Steps

Core the tomatoes and cut them into quarters.
Season tomatoes with salt and pepper in a large bowl.
Mix in onion, herbs, garlic, vinegar, and oil.
Marinate the tomato mixture for 10 minutes.
Toss the mixed lettuce leaves with vinegar, olive oil, and seasoning.
Arrange lettuce leaves on a large platter.
Spoon the tomato mixture over the lettuce leaves.
Scatter halved mozzarella and dried olives over the salad.
Finish with a drizzle of extra virgin olive oil.