What To Do With Fresh Tomatoes

Tomato Cheese Salad

August 5, 2013   13 Comments

Can you believe those colors? You know how they say to "eat the rainbow". Here is your chance!

I guess it looks more an Italian flag than a rainbow. This summertime salad is one of my personal favorites because I love tomatoes.

Someone commented on the Watermelon Feta Salad post that any salad you could do for tomatoes you could do for watermelon. This might be pretty amazing with watermelon too.

But, isn't it going to be a calorific snack with that cheese? The key here is to not put a HONKING slice of mozzarella on your tomatoes. I measured the ingredients very carefully for the 137 calorie recipe and it works.

Think of the cheese as an accent to the tomato. The same thing can be said of the olive oil. At 160 calories a tablespoon, you better be careful how much you drizzle! This salad could easily get out of control (but, I'm not so sure that is a bad thing :)

You should use the freshest mozzarella you can find. They come in little balls packed in water. You find them in the specialty cheese section of your supermarket and they aren't cheap (probably around $5 a ball).

Packaged mozzarella in blocks would not work for this salad, and you should splurge on the good stuff.

I like this salad for lunch, and I would then use more cheese and tomato to make it work. It takes about 5 minutes to prepare and is deeply satisfying now that tomatoes are in season. Hurray!

My kids will eat this salad without the basil. My daughter tried it but it tasted too strongly for her.

Please share your favorite tomato recipe.

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Caprese Salad

1/2 tomato
1 ounce fresh mozzarella
5 basil leaves
1 teaspoon olive oil
salt and pepper to taste

Slice tomato with a serrated knife into thin slices. Slice mozzarella into thin slices. Alternate tomato, mozzarella, and basil onto plate. Drizzle with olive oil and season with salt and pepper.

132 calories, 10.3 g fat, 2.4 g carbohydrates, 7.7 g protein, 0 g fiber, 151 mg sodium, 4 Points+

Points values are calculated by Snack Girl and are provided for information only.
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This is where I splurge. I buy top quality balsamic vinegar (from Williams-Sonoma label or our local olive oil store) and drizzle on top. I cube and layer Bradley or heirloom tomatoes in a bowl and add basil, buffalo mozzarella, 1 t. of olive oil, and the b.v. It's so good that we never leave the juices in the dish but eat with a spoon!
Note: I bought some ridiculously expensive balsamic vinegar from Modena online but find the above-mentioned is just as good if not better.

on August 5, 2013

Love those Caprese style tomatoes and eat them frequently. I also make my "stuffed tomato" recipe quite a bit in the summer for a quick healthy summertime meal!


Stuffed Tomato (for 2)
2 large tomatoes (make sure they are a bit on the hard side and not too ripe)
1 12-ounce can of solid white tuna packed in water
1 or 2 stalk(s) of celery (finely chopped)
4 Tbsp of red onion (you can use less if you think it’s too intense, chopped)
1/2 of a ripe avocado (chopped)
1/2 fresh squeezed lemon
Tomato pulp (chopped, discard the part with the core)
Salt and pepper to taste

Cut and scoop out the tomatoes and set the pulp aside. In a large bowl add tuna, celery, red onion, and avocado, add the left over innards of the tomato (including any juice) and lemon juice, salt and pepper. Mix with fork until desired consistency; making sure it is blended well. Place in hollow tomato.

on August 5, 2013

Lisa, I love this salad, and make it often. But I change it up by use red and yellow tomatoes, add a few kalamata olives and then some crumbled low-fat feta cheese.


on August 5, 2013

My favorite cooked tomato recipe is oven fried green tomato's. I thick slice a big green tomato. I dip one side of each slice in a little seasoned flour, then dip in beaten egg or egg white, then dip it into panko. Place on baking sheet and spray the tops with cooking spray and spices (whatever you like) and bake/broil until the tomato is soft and the topping is light brown and crunchy. If I only have small tomato's I just slice them in half and cut a little bit off the bottoms so they will sit nicely on the pan.

I love all these ideas.

on August 5, 2013

I just came back from vacation in italy, and my dad LOVED having this a few times :) (I'm lactose intolerant). the lifestyle there with all the walking makes it so itIts not too bad for your body.
(But isn't oil 120cal/tbsp?)

on August 5, 2013

There is something magical about the smell of basil and together with tomatoes and mozzarella = my all time favorite summer meal.

on August 5, 2013

I too love summer and especially August because that is when the tomatoes in my garden start to ripen! Last year, I made this salsa...easy and WAY better than the store bought jars, because this tasted like tomatoes!! I was using it not only with tortilla chips, but as a topping for grilled chicken. Delish!


Happy Summer...now I wish it would heat up a little so my tomatoes start turning red!!!

on August 5, 2013

My favorite summer tomato salad is panzanella or bread salad. Start by cutting leftover buns in cubes, drizzle a little olive oil and salt and pepper on cubes and bake for 10 minutes or so at 350. Let cool.

Marinate in your favorite Italian dressing:
Cubed tomatoes or cherry or grape tomatoes cut in half-I love heirloom tomatoes
chopped artichoke hearts
finely chopped onion

Just before serving, add bread cubes and fresh basil.

on August 5, 2013

I love eating a sliced tomato with cold hard boiled eggs in the morning. Put a *little* bit of mayo on some whole wheat toast and you have yourself a to-die for breakfast sandwich!

on August 5, 2013

I went to the Farmer's Market yesterday and got an heirloom I believe called a Brandywine Beefsteak...It was so good I wanted to take down the stand and say "sold to the woman in black!" But they are a little pricey!

on August 5, 2013

My favorite heirloom tomato is Mr. Stripey. They are really good too but maybe I just like the name. All tomatoes are not the same are they?

on August 6, 2013

Thanks for the reminder! I made my lunch today with warmed brown rice, black cherry tomatoes from my garden and added avocado, balsamic vinegar, olive oil, basil and mint. So good!

on August 6, 2013

I love this salad but I find the easiest way for me to controll myself is thicker slices of tomato to the thin (but not too thin) slice of mozzarella. If the tomato is meatier, I find it easier to resist the cheese...

on August 6, 2016

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