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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (149g) Recipe makes 4 servings The following items or measurements are not included below: 3 tablespoons balsamic vinegar |
||
| Calories 57 | ||
| Calories from Fat 32 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.6g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 5mg | 0% | |
| Potassium 279mg | 7% | |
| Total Carbohydrate 6.4g | 2% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 3.2g | ||
| Protein 1.2g | 2% | |
Tomato-Cucumber Stack w/ Fresh Mozzarella
SERVES 4 -8
Ingredients
- 1 medium cucumber, sliced 1/4-inch
- 2-3 tomatoes, sliced 1/4-inch (preferably vine-ripened)
- 1/4 red onion, very thinly sliced
- 8 large fresh basil leaves, chopped
- 3 tablespoons good quality balsamic vinegar
- 1 tablespoon good quality olive oil
- 2-3 cloves garlic, minced
- 1 pinch sugar
- 1 pinch red pepper flakes
- fresh mozzarella cheese, , sliced 1/4-inch (, fromaggio di buffalo)
Directions
1
Combine vinegar and oil in small bowl; whisk in garlic, sugar and red pepper flakes.2
Arrange in individual stacks, or together on a serving platter, as follows: Cucumber, tomato, onion, mozzarella.3
Repeat layers as necessary.4
Scatter basil leaves liberally.5
Drizzle vinaigrette; best if flavors are left to marinate for one hour.
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- Course > Appetizers
- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Technique > No Cook
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: Kat Renee
On Nov 15, 2009
Fantastic! I loved the vinaigratte. I made one change- subbed honey for the sugar.
From: Grace Lynn
On Jan 18, 2004
I've never had cucumber in my tomato and mozzarella salad so thought I'd try it. I made a simpler version for my party of 50 people. I had a mixture of halved-grape tomatoes, small chunks of seedless English cucumbers, chunks of fresh mozzarella cheese and chiffonade of basil leaves. I drizzled the salad with my own homemade balsamic reduction syrup. It was delicious! Thank you for the recipe and next time I'm going to make it just like you have it written. I only changed it to make it easier for the party!
From: becrossman
On Oct 2, 2002
I haven't tried this one but have another similar recipe (without the cucumber) and what you do is marinate the mozzarella with the vinegrette and then stack them up, hold together with a toothpick and put on the BBQ until the cheese starts to melt. VERY good.
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