Always check the labels of the products you use.
Method
- 1
Finish. Cut tomatoes in an assortment of slices plus chunks plus spread over a big plate in a single, a little overlapping layer. Tuck chunks of mozzarella between the tomato pieces. Drizzle well with extra-virgin olive oil. Scatter using coarse sea salt plus black pepper. Tear basil leaves in little pieces using your fingertips and spread them on top. Eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 7 g protein per 100 kcal, about 28% of energy (needs ≥ 12%)
- Low sugars: 2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 150 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 132 kcal |
| Protein | 9.3 g |
| Carbohydrate | 5.3 g |
| of which sugars | 3 g |
| of which free sugars | 0 g |
| Fat | 8.5 g |
| of which saturates | 5.2 g |
| Fibre | 1.4 g |
| Salt | 0.47 g |
Protein per 100 kcal
7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
