Tomato and Herb Salad with Fresh Chive Cheese

Vegetarian
Gluten Free
Health score
8%
Tomato and Herb Salad with Fresh Chive Cheese
45 min.
8
210kcal

Suggestions


Indulge in the vibrant flavors of summer with our delightful Tomato and Herb Salad with Fresh Chive Cheese. This vegetarian and gluten-free dish is not only a feast for the eyes but also a celebration of fresh, wholesome ingredients. Perfect as a side dish, antipasti, or a light snack, it brings together the juiciness of vine-ripened tomatoes and the creamy richness of fresh chive cheese, creating a harmonious balance that will tantalize your taste buds.

Imagine the aroma of freshly picked basil and marjoram wafting through your kitchen as you prepare this refreshing salad. The combination of sweet honey, tangy red wine vinegar, and high-quality extra-virgin olive oil creates a luscious dressing that enhances the natural flavors of the tomatoes. Each bite is a burst of freshness, complemented by the delicate herbs that add a touch of elegance to the dish.

Ready in just 45 minutes, this salad is an ideal choice for gatherings, picnics, or a simple weeknight dinner. With only 210 calories per serving, it’s a guilt-free indulgence that allows you to savor the essence of summer. Whether you’re entertaining guests or enjoying a quiet meal at home, this Tomato and Herb Salad with Fresh Chive Cheese is sure to impress and satisfy. Dive into this culinary experience and let the flavors transport you to a sun-drenched garden filled with the bounty of nature!

Ingredients

  • 10  basil 
  • 12 slices mozzarella fresh
  • 0.5 teaspoon honey 
  • sprigs marjoram 
  • 0.3 cup olive oil extra virgin extra-virgin
  • 1.5 tablespoons red wine vinegar 
  • tsp sea salt 
  • pounds vine ripened tomato assorted

Equipment

  • bowl
  • whisk
  • kitchen scissors

Directions

  1. Slice large tomatoes; leave small tomatoes whole, or cut in wedges or halves. Arrange on a platter with cheese.
  2. In a small bowl, whisk 1 tsp. salt, the vinegar, and honey until salt is dissolved; whisk in olive oil. Spoon over tomatoes.
  3. Strip marjoram leaves and flowers from sprigs onto salad. With kitchen scissors, snip basil leaves and flowers over tomatoes.
  4. Sprinkle with salt to taste.

Nutrition Facts

Calories210kcal
Protein19.58%
Fat69.43%
Carbs10.99%

Properties

Glycemic Index
23.41
Glycemic Load
1.6
Inflammation Score
-7
Nutrition Score
9.382608724677%

Flavonoids

Naringenin
0.77mg
Apigenin
0.01mg
Luteolin
0.01mg
Kaempferol
0.1mg
Myricetin
0.15mg
Quercetin
0.66mg

Nutrients percent of daily need

Calories:210.24kcal
10.51%
Fat:16.5g
25.38%
Saturated Fat:6.55g
40.96%
Carbohydrates:5.87g
1.96%
Net Carbohydrates:4.4g
1.6%
Sugar:3.79g
4.21%
Cholesterol:33.58mg
11.19%
Sodium:563.42mg
24.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.47g
20.94%
Vitamin A:1278.45IU
25.57%
Calcium:232.27mg
23.23%
Vitamin C:15.77mg
19.12%
Phosphorus:178.95mg
17.9%
Vitamin K:17.63µg
16.79%
Vitamin B12:0.97µg
16.15%
Vitamin E:1.67mg
11.16%
Selenium:7.24µg
10.35%
Zinc:1.45mg
9.66%
Potassium:307.79mg
8.79%
Vitamin B2:0.14mg
8.42%
Manganese:0.16mg
8.19%
Fiber:1.47g
5.88%
Magnesium:22.29mg
5.57%
Vitamin B6:0.11mg
5.51%
Folate:21.02µg
5.25%
Iron:0.77mg
4.28%
Copper:0.08mg
3.85%
Vitamin B1:0.06mg
3.71%
Vitamin B3:0.73mg
3.67%
Vitamin B5:0.16mg
1.62%
Vitamin D:0.17µg
1.13%
Source:My Recipes