Italian flags (tomato and mozzarella salad)

By Mayo Clinic Staff

Dietitian's tip:

This kid-friendly recipe is quick and easy for young cooks to prepare with just a little help from an adult.

Number of servings

Serves 5


·        8 ounces fresh part-skim mozzarella balls, about 15 balls

·        8 ounces grape or cherry tomatoes, about 10 tomatoes

·        10 large fresh basil leaves

·        10 fun party picks or any long toothpicks

·        Balsamic vinegar (optional)


Cut each mozzarella ball in half. Set aside. Then cut the tomatoes in half and set them aside too. Tear each basil leaf into 3 or 4 pieces.

Stick the sharp end of a pick through one basil leaf. Then add a tomato half to the pick. After that, add half a mozzarella ball. Repeat by adding another tomato half, followed by another mozzarella half and finish with one more tomato half. Fill 9 more toothpicks in this way.

Eat as is or sprinkle a little vinegar on first.

Nutritional analysis per serving

Serving size :2 items

·        Total carbohydrate 3 g

·        Dietary fiber 0.6 g

·        Sodium 284 mg

·        Saturated fat 5 g

·        Total fat 7 g

·        Trans fat 0

·        Cholesterol 23 mg