Comida Kraft
Recipe Box

Tomato-Basil Salad

Tomato-Basil Salad is rated 4.695652173913044 out of 5 by 23.
Prep Time
10
min.
Total Time
10
min.
Servings

8 servings

Why mess with perfection? Arrange tomatoes, basil and mozzarella on a plate, drizzle a little vinaigrette on them and voilà—it's the perfect 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.

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.

Servings

  • 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
AMOUNT PER SERVING
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.

Ratings & Reviews

Rated 3 out of 5 by from I think the major changes needed here, are to use "balsamic" vinegar and heirloom tomatoes, also,... I think the major changes needed here, are to use "balsamic" vinegar and heirloom tomatoes, also, mozarella balls (available in containers) sliced up, buffalo mozarella is the best, but expensive, so regular will suffice. I also like to ad about a tsp. of minced garlic whisked into the vinegar, and then salt and pepper overall at the serving. Let me know how you like MY version ok? Its authentic Italian!
Date published: 2011-12-31
Rated 5 out of 5 by from Loved this recipe. Loved this recipe. I have a bumper crop of basil and got super ripe tomatoes at the Farmer's Market & had Kraft Roasted Red Pepper Italian with Parmesan dressing on hand and I used red onions. Fantastic, even my husband gave it thumbs up; he's not really a fresh tomato lover. Great with rosemary/olive oil breadsticks. I will make this again for sure! I love your recipes. Thank You!
Date published: 2007-07-09
Rated 5 out of 5 by from This is my "Kick the Summer Off" dish. This is my "Kick the Summer Off" dish. My husband and I have this at least twice a week. We use what ever type of italian dressing we have in the fride and it dosen't matter. It seems to disappear before the table is cleared. One suggestion would be if your going to eat this dish alot like we do, plant a basil plant in your garden. It will pay for itself by your second meal!!!
Date published: 2007-06-29
Rated 5 out of 5 by from My son came to visit me and I made the Tomatoe-Basil salad for lunch. My son came to visit me and I made the Tomatoe-Basil salad for lunch. It was super and perfect for the day. It was about 90 degrees and the salad with ice tea was great. I grow my own tomatoes which made it so nice--all I did was go in my back yard and pick them. My son took the recipe back to his wife--thanks==Gloria
Date published: 2007-08-08
Rated 4 out of 5 by from For "authentic Italian" you would not use vinegar, as the tomatoes are acid enough. For "authentic Italian" you would not use vinegar, as the tomatoes are acid enough. Using only good olive oil allows all the delicate flavors to shine through. After layering the recipe ingredients, I sprinkle generously with minced garlic, a bit of oregano, and salt/pepper; then pour over the olive oil. Favoloso!
Date published: 2013-06-28
Rated 5 out of 5 by from This has got to be one of the best salads I have eaten in a very long time.I made it while I was... This has got to be one of the best salads I have eaten in a very long time.I made it while I was visiting my daughter and we were trying to find something different to make. I will absolutley make it again.Can't wait to go try it out on my husband and other daughter.
Date published: 2007-06-29
Rated 5 out of 5 by from I made this recipe and my family loved it! I made this recipe and my family loved it! The only change I made was to use cilantro instead of basil (I don't care for basil) and everyone asked for seconds. I also used a lite Italian dressing.
Date published: 2006-06-01
Rated 5 out of 5 by from This recipe is very easy to make and I loved it. This recipe is very easy to make and I loved it. I am looking forward to farmer's market this year when fresh tomatoes are available and I will probably make this several times this summer.
Date published: 2008-02-01
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