Sungold Tomato Salad – a delicious recipe with bunches Basil, Tomatoes, Mozzarella Cheese, Balsamic Vinegar, Olive Oil, Salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cut the tomatoes in half and place in a serving bowl.
2
Cut the basil into thin strips, or tear into small pieces (strips are a bit better). You should end up with a nice-sized handful of basil.
3
Cut the mozzarella into small cubes.
4
Toss everything with the balsamic vinegar and olive oil.
5
Add salt and pepper to taste, a half teaspoon of salt and a few grinds of fresh pepper should suffice. The dish will get saltier as it sits, so use care.
6
Ideally the dish should sit for 15-30 minutes before serving, but I think it tastes great right away. If you are preparing this in advance, don't combine the ingredients until shortly before serving.
7
Enjoy! Definitely one of our summer favorites, we eat it almost every day when the tomatoes are in season.
180
kcal
Calories
12
g
Fat
3
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 bunches Basil, 1/2 quarts Cherry/grape Tomatoes, 1 package Fresh Mozzarella Cheese, 2 Tablespoons Balsamic Vinegar, and more.
Yes, Sungold Tomato Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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