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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Warm the oil in a saucepan over medium heat with the garlic, peppercorns, rosemary, salt and red pepper flakes. Remove from heat and let cool to room temperature. | 2. While the oil is cooling, cut the mozzarella into 1-inch cubes. | 3. Remove the rosemary sprigs and peppercorns from the oil and pour over the mozzarella. Let stand at room temperature for several hours or refrigerate for up to 4 days. (Bring to room temperature before serving.). | 4. Cut the tomatoes into fork-sized chunks. Drain excess oil from the mozzarella and fold in the tomato chunks. | 5. Garnish the salad with fresh basil and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1	cup		-	-	-	-
garlic clove	1		sliced	-	-	-	-
black peppercorn	12			-	-	-	-
rosemary sprig	3			-	-	-	-
salt	1/4	teaspoon		-	-	-	-
red pepper flake	1	pinch		-	-	-	-
mozzarella cheese	16	ounces		1469.6377	123.4677	61.5071	81.0569
rom tomato	6			-	-	-	-
basil	1	bunch	chiffonaded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.