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Light salad made with tomato and mozzarella
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
143
KCAL / 100G
Carbs
4.1g
· 12%
Protein
7.2g
· 20%
Fat
10.8g
· 68%
Fiber
1.1g
Vitamins
B12
0.45µg · 19% DV
B2
0.21mg · 16% DV
Vitamin A
118µg · 13% DV
Vitamin C
8.6mg · 10% DV
Minerals
Phosphorus
154mg · 22% DV
Calcium
198mg · 20% DV
Selenium
6.8µg · 12% DV
Sodium
240mg · 10% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.9g
MONOUNSATURATED
2.8g
POLYUNSATURATED
0.37g
Omega 6:3 ratio 6.4:1
Above the ideal 4:1 (6.4:1).
Yes, but it is best assembled shortly before serving for the freshest texture. Tomatoes release water over time, and the mozzarella can become watery too.
Once prepared, it is best eaten the same day or by the next day at the latest. The tomatoes soften quickly and the salad tends to become watery.
Yes, but the flavor and texture will change noticeably. Feta makes it saltier and sharper, while burrata gives a richer, creamier result.
Olive oil, basil, and a small amount of balsamic are the classic pairing. Lemon can work too, but too much acidity may overpower the mild taste of mozzarella.
It can fit either time as a light meal or snack. If you want it to be more filling around training, pair it with bread, grains, or another carbohydrate source.
Yes, it is generally a reasonable evening option because it is not a heavy fried dish. Very large portions or rich dressings may still feel heavy for some people.
Usually it happens because ripe tomatoes release juice, salt draws out more liquid, and mozzarella also contains moisture. Draining ingredients well and salting just before serving helps.
Freezing is not usually recommended. Thawed tomatoes lose their texture, and mozzarella can become rubbery and watery.
People with a dairy allergy should avoid it because mozzarella is a milk product. Some people with reflux or sensitivity to acidic foods may also find tomatoes irritating.
No. It can be a balanced choice, but portion size still matters, especially if you add plenty of olive oil, pesto, or bread on the side.
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Nutrition data compiled from USDA FoodData Central and scientific sources.