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Plum, mozzarella and tomato salad with basil dressing

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


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.


  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

  • Lavinia

    Excellent recipe

  • Laura

    You can say that again. Six stars.

  • Annette

    Nice change from Advocado and was popular.

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