Grilled Tomato And Mozzarella Salad

By | May 21, 2009
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Mozzarella Salad With Grilled Tomato

Tomato Salad Ingredients

1 red onion
1 lb plum tomato
4-6 pieces sun-dried tomatoes packed in oil
8 ounces mozzarella cheese, sliced
1/2 teaspoon Dijon mustard
1/4 cup olive oil
4 tablespoons chopped fresh mixed herbs (basil, parsley, oregano, and chives)
1 teaspoon red wine vinegar
Salt and pepper to taste

Method:

  1. Preheat a broiler to high.
  2. Finely chop the red onion. Make round even slices from the plum tomatoes and keep aside. Drain the oil from the sun dried tomatoes and chop them finely as well.
  3. Take four flameproof shallow dishes. Arrange in circles – the plum tomato slices, alternating with mozzarella slices on each of the plates.
  4. Scatter the chopped red onion and the sun-dried tomato pieces on top of the tomato and cheese slices.
  5. Reserve some chopped herbs for garnishing. Take a small bowl and combine the red wine vinegar, olive oil, mustard, remaining chopped herbs and salt to taste. Whisk to blend well.
  6. Pour the above dressing mixture on the salad dishes.
  7. Place the salad dishes under the preheated broiler for about 5 to 7 minutes till the mozzarella cheese starts melting and the other vegetables are heated through.
  8. Remove dishes from the broiler. Sprinkle pepper and garnish with the reserved chopped herbs. Serve immediately.

Nutritional Information:
(Amounts per serving)

ENERGY    PROTEIN      FAT(total)    SODIUM    CHOLESTEROL
328kcal          14g                26.9g            377mg             44mg

No. Of Servings: 4
Preparation Time: 5 minutes
Cooking Time: 5-7 minutes

Health Tips:

  • This is a wonderful and quick salad to make, which has low cholesterol and moderate sodium and calorie content.
  • Tomatoes (especially cooked ones) are a source of lycopene which is one of the most powerful natural antioxidants. It benefits the heart and prevents prostate cancer. Tomatoes are also a good source of Vitamin C and Vitamin A, which help in improving the skin’s ability to protect itself against harmful UV rays.
  • Mozzarella is a good source of protein and calcium, but is also high in fat and sodium. Thus to reduce the caloric content of the salad, low fat mozzarella may be used. This substitution will make the recipe heart friendly and is also suitable for diabetics and hypertensive patients.
  • Pregnant women should avoid using parsley, as it may pose a risk of uterine contractions and preterm labor.
  • Basil not only imparts a fresh flavor, but has also shown promising benefits as a potent antioxidant, providing anti-cancer and anti-ageing effects.