Roma Salad with Capers, Olives, and Mozzarella

Cooking Light
Roma tomatoes (also called plum tomatoes) are always a good supermarket choice - even in the winter - but any ripe summer tomatoes will work in this recipe. It's best to dress the salad right before serving, but you can prepare the tomato mixture and vinaigrette ahead of time and store them separately until ready to serve.
6 servings (serving size: about 1 cup salad and 2 teaspoons cheese)

Ingredients

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4 cups (1/4-inch-thick) slices plum tomato (about 10 tomatoes)
2 cups thinly sliced red onion
1/4 cup coarsely chopped fresh basil
2 tablespoons capers
1 tablespoon chopped pitted kalamata olives
1/2 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1 teaspoon extravirgin olive oil
1/4 cup (1 ounce) shredded fresh mozzarella cheese

Preparation

Combine the first 7 ingredients in a large bowl, tossing gently. Combine vinegar and oil in a small bowl, stirring with a whisk. Drizzle vinegar mixture over tomato mixture; toss gently to combine. Divide tomato mixture evenly among 6 plates, and sprinkle with cheese.

Created date

March 2005

Nutritional Information

Calories 68
Caloriesfromfat 38 %
Fat 2.9 g
Satfat 0.9 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 2.4 g
Carbohydrate 9.5 g
Fiber 2 g
Cholesterol 4 mg
Iron 0.8 mg
Sodium 340 mg
Calcium 47 mg