Recipe: Low Carb Mozzarella Salad

October 13, 4:56 PMDenver Low Carb ExaminerLinda Duffy

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Mozarella Salad

As you rush to harvest the last of your tomatoes and cucumbers from the garden, you may be wondering what to do with them all. Mozzarella salad is a tasty, low-carbohydrate way to use that tasty harvest whether you grew them yourself or had to sneak off to the store to buy them.

Wifezilla's Low Carb Mozzarella Salad

Ingredients

4oz grape tomatoes (or other tomato variety cut in to cubes)

6oz cubed Mozzarella cheese (approx 1 cup)

1 large cucumber (peeled and cubed - you can leave some peel on for color...see photo)

3 Tbsp Extra Virgin Olive Oil

2 Tbsp Balsamic Vinegar*

1/4 tsp course ground pepper

1/ tsp sea salt

1/2 tsp minced fresh spicy globe basil**

1 tsp minced fresh oregano**

Directions

Mix all ingredients together in a glass mixing bowl. Allow flavors to mingle in the refrigerator for 5 minutes before serving. If you plan to make this ahead for a party or a work lunch, keep the oil and vinegar separate from the rest of the ingredients until ready to eat. Makes 2 servings.

Nutrition Information (approximate)

473.5 Calories

37.5g Fat

12g Carbs

*Lower carb vinegar option: Instead of the Balsamic vinegar, use 2 Tbsp apple cider vinegar plus 1 tsp Da Vinci sugar-free simple syrup or powdered sweetener equivelant.

**If you only have dry herbs, use 1/2 of the amount called for with the fresh. Soaking the dried herbs in the olive oil (slightly warmed) before adding it to the salad will infuse the oil with flavor and make for a tastier salad.