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Fresh mozzarella, tomatoes, basil, olive oil
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
130
KCAL / 100G
Carbs
4.2g
· 14%
Protein
6.2g
· 20%
Fat
9.2g
· 66%
Fiber
1.1g
Vitamins
B2
0.19mg · 15% DV
B12
0.35µg · 15% DV
Vitamin A
120µg · 13% DV
Vitamin C
10mg · 11% DV
Minerals
Phosphorus
110mg · 16% DV
Calcium
120mg · 12% DV
Zinc
1mg · 9% DV
Sodium
210mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.2g
MONOUNSATURATED
4.1g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
It’s best assembled shortly before serving. Tomatoes release water once salted, and fresh mozzarella can lose its ideal texture if it sits too long.
It’s best eaten fresh, but it can be kept briefly in a sealed container in the refrigerator. The basil may darken and the tomatoes can become watery by the next day.
Freezing is not recommended. Tomatoes turn mushy after thawing, and mozzarella can become rubbery.
It works well with grilled chicken, fish, steak, or a light pasta dish. Adding crusty bread can turn it into a more filling meal.
It can fit either, depending on portion size and what else you eat with it. Before training, a large or oil-heavy serving may feel too rich for some people; after training, its protein can contribute to recovery as part of a balanced meal.
Yes, if portions are kept reasonable. The olive oil and mozzarella are nutritious, but they also make the salad more energy-dense when used generously.
Usually because the tomatoes are very ripe or have been salted too early. Slice the tomatoes just before serving, drain excess moisture if needed, and add salt at the end.
Fresh mozzarella is the classic choice because its mild, milky flavor balances the tomatoes well. Buffalo mozzarella is a richer option, but it should be drained well because it holds more moisture.
Not always. It can be light, but the final meal depends on how much cheese, oil, and bread are served with it.
People with a dairy allergy should avoid it, and some people with lactose intolerance may need to be careful with mozzarella. Those limiting sodium may also want to watch the cheese and added salt.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.