Tricolore Italian Salad

Name: Tricolore Italian Salad
Total time: 31 min
Yield: 6
Cuisine: European, Italian
Ingredients: 4 cups water; 2 Tbsps kosher salt (plus extra to season); 1 cup fresh Basil gently packed (plus extra for garnish); 2 Tbsps toasted Pine nuts; 1 clove garlic cloves (peeled); freshly ground Black pepper (to taste); 0.25 cup good-quality extra virgin olive oil (plus extra if needed); 4.5 cups Heirloom tomato (rinsed; trimmed and diced); 1 Red onion (peeled and diced); 2 Tbsps good-quality extra virgin olive oil; salt (to taste); freshly ground Black pepper (to taste); 2 cups fresh, small Bocconcini

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Health Score:

95 / 100

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 31 min.

Ready in

Calories:

395

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	395 cal.	(19 %)
Protein	17 g	(17 %)
Fat	33 g	(28 %)
Carbohydrates	8 g	(5 %)
Sugar added	0 g	(0 %)
Roughage	3.1 g	(10 %)

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more nutritional values

Vitamin A	0.4 mg	(50 %)
Vitamin D	0 μg	(0 %)
Vitamin E	4.1 mg	(34 %)
Vitamin K	18.2 μg	(30 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.4 mg	(36 %)
Niacin	5.1 mg	(43 %)
Vitamin B₆	0.2 mg	(14 %)
Folate	75 μg	(25 %)
Pantothenic acid	0.6 mg	(10 %)
Biotin	8.2 μg	(18 %)
Vitamin B₁₂	1 μg	(33 %)
Vitamin C	38 mg	(40 %)
Potassium	528 mg	(13 %)
Calcium	343 mg	(34 %)
Magnesium	44 mg	(15 %)
Iron	1.6 mg	(11 %)
Iodine	122 μg	(61 %)
Zinc	2.6 mg	(33 %)
Saturated fatty acids	13.7 g
Uric acid	22 mg
Cholesterol	52 mg
Complete sugar	5 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

For Pesto: 4 cups water; 2 Tbsps kosher salt (plus extra to season); 1 cup fresh Basil gently packed (plus extra for garnish); 2 Tbsps toasted Pine nuts; 1 clove garlic cloves (peeled); freshly ground Black pepper (to taste); ¼ cup good-quality extra virgin olive oil (plus extra if needed); 4 ½ cups Heirloom tomato (rinsed; trimmed and diced); 1 Red onion (peeled and diced); 2 Tbsps good-quality extra virgin olive oil; salt (to taste); freshly ground Black pepper (to taste); 2 cups fresh, small Bocconcini

How healthy are the main ingredients?

Basil Pine nuts garlic clove salt salt

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Preparation steps

For Pesto:

Bring the water to a boil in a medium saucepan. Add 2 tablespoons salt. Add the fresh basil and boil for 30 to 60 seconds. Drain in a wire mesh sieve and place under cold running water to cool. Press the leaves to remove any excess water. Place the basil in a food processor and add the pine nuts and garlic. Pulse until finely chopped. Season with the salt and a few grindings of pepper, to taste. With the food processor running, drizzle in the olive oil and pulse to a fine paste. Transfer to a bowl and season with salt and pepper; to taste. Cover with plastic wrap and refrigerate until ready to use.

To Assemble:

In a large bowl, toss tomatoes and diced onion with the olive oil and season with salt and pepper. Arrange mozzarella balls on a serving platter. Spoon tomato mixture over the mozzarella balls. Stir pesto, adding extra olive oil if the pesto is stiff. Drizzle pesto over the tomato mixture. Season to taste with salt and pepper and garnish with fresh basil leaves. Serve.

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