Salad with tomato and mozzarella

 This keto salad will delight you with its play of taste and aroma. Easy to prepare, it will be a decoration of any lunch or dinner. This keto salad will appeal to lovers of Italian cuisine.


  • 10 small balls of mozzarella cheese
  • 200 grams of spinach
  • 150 grams of cherry tomatoes
  • 4 cloves of garlic
  • 2 tbsp. olive oil
  • 1 tbsp. pesto sauce
  • 30 grams of basil leaves

Steps to follow:

  • Garlic and tomatoes should be lightly baked. To do this, grease the pan with oil, spread the peeled garlic and tomatoes and put in a preheated oven to 200C degrees (392F). Bake for 20-30 minutes, until a light brown crust appears.
  • Put spinach in a bowl, warm tomatoes and fried garlic on top, pour pesto sauce over everything.
  • Spread mozzarella balls and basil leaves on top.