Low FODMAP & Low Syn Roasted Tomato & Mozzarella Salad

Hello Food Friday followers. How do you feel about tomatoes and cheese? Me? I love the combination! This roasted tomato & mozzarella salad recipe is both Low FODMAP and low syn so it’s a win-win situation!

I discovered a love of roasted tomatoes some time ago now and I will often make my Garlic and Balsamic Tomatoes. Warm tomatoes aren’t for everyone but even if left cold, roasted tomatoes develop a deliciously sweet depth to the flavour. If you’re anything like me, then you love a good tasty starter with your meal. It isn’t something I do every day but for special occasions, I like to push the boat out. For me, I tend to find soups and similar too heavy, which leaves me feeling overly full after the main meal. Don’t get me wrong, I love them but sometimes you want something a bit easier on the tum. So, this salad is perfect. It is refreshing and light enough to add to the menu, without that ‘lump of lead in my stomach’ after feeling.


Recipe serves 2.

Total syns – 1 per serving if using the mozzarella as a Healthy Extra.


You will need:

Roasted Tomato & Mozzarella Salad

  • 150-200g cherry tomatoes

  • Frylight

  • 90g mozzarella or 140g reduced fat mozzarella

  • Salt (I prefer sea salt)

  • Black Pepper

For the dressing, you will need:

  • 1 tsp red wine vinegar

  • 1 tsp balsamic vinegar

  • Frylight

  • Garlic Frylight

  • 1 tsp Olive Oil

  • 8 basil leaves

  • Salt and black pepper

  • Rocket leaves

 Roasted Tomato & Mozzarella Salad


Preheat the oven to about 200 degrees.

Slice the cherry tomatoes in half and lay them out in a roasting dish. Ensure the insides of the tomatoes are facing upwards.

Spray the tomatoes with Frylight and sprinkle over some salt freshly ground pepper. Pop the tomatoes into the oven and roast for 25 to 30 minutes. Remove the dish from the oven and leave to cool.

Using a blender, mini food processor or similar, pop in 2-3 sprays of the garlic Frylight and 10 sprays of the olive oil Frylight. Blend together with the basil, 7-8 grams of rocket, olive oil, balsamic vinegar, lemon juice and red wine vinegar. Season with sea salt and some black pepper.

Roasted Tomato & Mozzarella Salad

Tear the mozzarella into chunks and arrange over a plate or between two plates. Arrange the roasted tomatoes amongst the mozzarella. Drizzle the dressing over the salad and serve.

As an addition, you could scatter over some pine nuts, but remember that this will add some syns.  25g of pine nuts is 9 syns.

Roasted Tomato & Mozzarella Salad

Interested in more Low FODMAP & Slimming World friendly recipes? See the playlist here.

Do you have any lighter starter alternatives? Let me know in the comments!

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Roasted Tomato & Mozzarella Salad

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