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PLUM, MOZZARELLA AND TOMATO SALAD WITH BASIL DRESSING

  • 5.0 Star
    rating
  • Timer Prep 20 min
  • Chart 367.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Reserve some, roughly chop the basil leaves. Juice the lemons. Half, stone and slice into wedges the ripe plums. Half and slice the ripe tomatoes. Drain and roughly tear the ball mozzarella. Lightly toast the pine nut.

Method

  1. 1 To make the dressing, whizz the basil in a food processor with the olive oil, half the lemon juice,
  2. 2 2 tbsp water and a good pinch each of salt and pepper.
  3. 3 Toss the plums and tomatoes in the remaining lemon juice, then spread out on a serving platter with the mozzarella, pine nuts and reserved basil leaves.
  4. 4 Season lightly and drizzle with the dressing.

3 Reviews

  • Annette

    Nice change from Advocado and was popular.

  • Laura

    You can say that again. Six stars.

  • Lavinia

    Excellent recipe

  • Average per serving
  • Calories 367.0kCal
  • Fat30.9g
  • Saturated10.9g
  • Salt0.65g
  • Carbohydrates9.5
  • Sugar9.5g
  • Protein14.0g
  • Fibre3.2g