Tomato Mozzarella and Arugula Tower

A beautifully presented salad made with summer tomatoes, arugula, part skim mozzarella, balsamic, basil and olive oil. This makes a wonderful vegetarian or low carb lunch for two, perfect for a hot summer day.

To enjoy this as a side dish, cut it in half down the middle and make this 4 servings.

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Tomato Mozzarella and Arugula Tower

8
Freestyle Points
276.6
Calories
Yield: 2 servings
COURSE: Lunch, Salad
CUISINE: Italian

Ingredients

  • 1/4 cup chopped fresh basil
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • kosher salt and fresh pepper to taste
  • 2 medium ripe tomatoes
  • 3 oz part skim mozzarella, sliced into 6 slices
  • 2 cups arugula

Instructions

  • In a small blender, combine basil, olive oil, balsamic, a pinch of salt and fresh cracked pepper.
  • Blend until smooth.
  • Slice the the top and bottom off of the tomato, discard.
  • Cut the tomato into 3 equal slices and season with a pinch of salt keeping the tomato intact to assemble the same way it was cut.
  • Place 3/4 cup of arugula on each plate.
  • Create two towers by layering the tomato, mozzarella, arugula, until two towers have formed, one on each plate.
  • Top tomatoes with the remaining arugula then top with fresh cracked pepper and drizzle with oil and vinegar.

Nutrition

Serving: 1tomato, Calories: 276.6kcal, Carbohydrates: 9.2g, Protein: 12.2g, Fat: 23g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Sodium: 349.2mg, Potassium: 0mg, Fiber: 1.9g, Sugar: 1.4g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 8
Points +: 8