TOMATO AND MOZZARELLA ANTIPASTO

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Tomato and Mozzarella Antipasto image

Make and share this Tomato and Mozzarella Antipasto recipe from Food.com.

Provided by Chef Emanuela

Categories     Very Low Carbs

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb whole milk mozzarella, cut into 3/4-inch cubes
2 cups tomatoes, quartered (cherry or pear)
1/2 cup olive, halved (pitted oil-cured)
1/4 cup basil leaves, coarsely chopped
3 tablespoons red wine vinegar
1/2 cup olive oil
fresh ground pepper

Steps:

  • Place cheese in bowl.
  • Combine tomatoes, olives and basil with vinegar.
  • Toss with cheese and pour enough oil over all just to coat.
  • Grind pepper on top.
  • Can be served immediately or stored, covered in refrigerator up to two days.

Nutrition Facts : Calories 412.2, Fat 36.3, SaturatedFat 12.6, Cholesterol 59.8, Sodium 561.3, Carbohydrate 4.8, Fiber 1.1, Sugar 2.4, Protein 17.5

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