Light and fresh Caprese Salad.
My version of a Caprese Salad
I do not know who invented the Caprese salad but rumor has it that it comes from the Island of Capri off the Naples region of Italy. The Caprese salad like the Cesar Salad has been changed, modified, reinvented many times over. I cannot lay claim to this recipe of Caprese salad but it is my interpretation based on a variety of different recipes.
The Caprese salad is easy to make and is a delicious light meal on a hot summer day. Add grilled salmon, crusty Italian bread, a chilled glass of nice Chardonnay and you've got a great meal!
I use a mix of cherry-sized red and heirloom tomatoes along with fresh basil and mozzarella cheese-also fresh packed in water.
Prep. Time: 20 mins. Cooking Time: None
1 package of cherry tomatoes
1 package of heir loom tomatoes (cherry size)
1 container of fresh water packed mozzarella balls.
Fresh basil leaves (about 10-12)
1 cup of extra virgin olive oil
1/2 cup of Balsamic vinegar
Juice from 1 fresh lemon
1 tablespoon of sugar
cut tomatoes in half. Drain water from container and add mozzarella balls. Chop basil and add to mix. In another bowl add vinegar, oil, sugar and lemon juice. Mix well and pour over tomato, cheese and basil. Refrigerate for half an hour and serve.
Calories in Caprese Salad
Serving Size: 1 serving Amount Per Serving
- Calories 330.0
- Total Fat27.0 g
- Saturated Fat13.0 g
- Polyunsaturated Fat0.0 g
- Monounsaturated Fat0.0 g
- Cholesterol60.0 mg
- Sodium420.0 mg
- Potassium0.0 mg
- Total Carbohydrate9.0 g
- Dietary Fiber3.0 g
- Sugars5.0 g
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