Go Back
–+ servings
Tomato mozzarella salad on a white platter with tomatoes and basil sprigs on the right and serving spoons on the left.
Print Recipe
5 from 1 vote

Tomato Mozzarella Salad with Sticky Balsamic

Celebrate summers flavourful tomatoes with this Tomato Mozzarella Salad arranged in a spiral for a new twist on classic Caprese Salad.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salad
Cuisine: Italian
Keyword: Easy, low carb, nut free, vegetarian
Difficulty: Easy
Diet: Gluten free, Keto, Low Carb, nut free
Servings: 6 as a side
Calories: 139kcal
Author: Anastasia Papapetros

Ingredients

  • 2 cups rocket/arugula, tightly packed (approximately 60 grams / 2.1 ounces))
  • 4 large truss tomatoes (approximately 600 grams / 21.1 ounces)
  • 1 cup bocconcini, baby/mini (approximately 120 grams / 4.2 ounces)
  • 2 tablespoons pesto
  • 2 tablespoons balsamic glaze
  • 2 tablespoons olive oil
  • Sea salt and freshly cracked black pepper
Metric - Imperial

Instructions

  • Wash the baby rocket, either pat dry or spin in a salad spinner to remove excess water.
    2 cups rocket/arugula, tightly packed
  • Wash the tomatoes remove the cores and bottoms then slice into rounds.
    4 large truss tomatoes
  • Drain and rinse the bocconcini then slice in half.
    1 cup bocconcini, baby/mini
  • Arrange tomato slices in a circle around the edge of a round platter, spoon over the pesto.
    2 tablespoons pesto
  • Place the baby rocket in the middle and arrange the bocconcini on top. Season with sea salt and freshly cracked black pepper. Drizzle the olive oil and balsamic glaze on top and serve.
    2 cups rocket/arugula, tightly packed, 2 tablespoons balsamic glaze, 2 tablespoons olive oil

Nutrition

Calories: 139kcal | Carbohydrates: 7g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 69mg | Potassium: 274mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1171IU | Vitamin C: 15mg | Calcium: 105mg | Iron: 1mg