Directions:
- Warm the oil in a saucepan over medium heat with the garlic, peppercorns, rosemary, salt and red pepper flakes. Remove from heat and let cool to room temperature.
- While the oil is cooling, cut the mozzarella into 1-inch cubes.
- Remove the rosemary sprigs and peppercorns from the oil and pour over the mozzarella. Let stand at room temperature for several hours or refrigerate for up to 4 days. (Bring to room temperature before serving.).
- Cut the tomatoes into fork-sized chunks. Drain excess oil from the mozzarella and fold in the tomato chunks.
- Garnish the salad with fresh basil and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.51 Kcal (1468 kJ) | ||
| Calories from fat | 266.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.59g | 46% | |
|---|---|---|---|
| Cholesterol | 10.21mg | 3% | |
| Sodium | 496.97mg | 21% | |
| Potassium | 173.25mg | 4% | |
| Total Carbs | 4.28g | 1% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 18.64g | 37% | |
| Vitamin C | 6.7mg | 11% | |
| Calcium | 550.8mg | 55% | |
| Amount Per 100 g | |||
| Calories | 262.44 Kcal (1099 kJ) | ||
| Calories from fat | 199.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.15g | 46% | |
|---|---|---|---|
| Cholesterol | 7.64mg | 3% | |
| Sodium | 372.09mg | 21% | |
| Potassium | 129.71mg | 4% | |
| Total Carbs | 3.21g | 1% | |
| Sugars | 1.47g | 8% | |
| Dietary Fiber | 1.22g | 7% | |
| Protein | 13.95g | 37% | |
| Vitamin C | 5mg | 11% | |
| Calcium | 412.4mg | 55% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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