Whether the tomatoes come from your garden, the farmer's market, or the supermarket, this salad celebrates summer's bounty. Along with the tomatoes, indulge in tender butterhead lettuce, creamy fresh mozzarella, and tangy kalamata olives.

Source: Better Homes and Gardens

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Recipe Summary

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a platter with butterhead lettuce leaves. Or, make a basket out of the head of butterhead lettuce by removing center leaves. Arrange mozzarella, tomatoes, and basil leaves on top of lettuce, leaving room for polenta.

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  • In a large nonstick skillet cook polenta slices in hot oil over medium heat for 4 to 6 minutes or until warm and lightly browned, turning once. Add polenta and olives to platter or basket. Serve with dressing. Makes 4 servings.

Nutrition Facts

395 calories; fat 25g; cholesterol 44mg; saturated fat 9g; carbohydrates 30g; insoluble fiber 5g; protein 16g; vitamin a 267.9RE; vitamin c 26mg; sodium 928mg; calcium 272.6mg; iron 0.9mg.
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