Tomato-Basil Salad - Kraft Recipes Top
Comida Kraft
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Tomato-Basil Salad

Prep Time
Total Time

8 servings

Arrange tomatoes, basil and mozzarella on a plate for this Healthy Living Tomato-Basil Salad. You only need 10 minutes to make a tasty Tomato-Basil Salad!

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What You Need

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Make It

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  • Arrange tomatoes, onions and basil on platter; sprinkle with cheese.
  • Drizzle with dressing.
  • Serve immediately.

Special Equipment Needed

Storage Know-How

Place two or three layers of paper towels in large resealable plastic bag. Place short-stemmed fresh herbs, such as sage, basil or thyme, in bag; seal bag. Refrigerate until ready to use.

Purchasing Fresh Tomatoes

Ripe tomatoes should be firm and free of any soft spots, bruises or signs of mold. They should have bright shiny skins, feel heavy for their size and boast a lovely fresh tomato fragrance.

Storing Tomatoes

Vine-ripened tomatoes are very perishable. And since they tend to lose flavor when stored in the refrigerator, store them stem-sides down, at room temperature away from direct sunlight and use within a few days after purchase.


  • 8 servings

Healthy Living

  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1 Vegetable
  • 1-1/2 Fat

Nutrition Bonus

Enjoy this refreshing salad that's oh-so-easy to make. As a bonus, the tomatoes are a good source of both vitamins A and C, and the cheese provides calcium.

Nutritional Information

Serving Size 8 servings
Calories 90
Total fat 5g
Saturated fat 2g
Cholesterol 10mg
Sodium 280mg
Carbohydrate 7g
Dietary fiber 2g
Sugars 5g
Protein 5g
% Daily Value
Vitamin A 20 %DV
Vitamin C 20 %DV
Calcium 15 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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