Fresh Caprese Salad
A layered salad of fresh tomatoes, cheese, olive oil, and basil. No measurements are given or required for this rustic salad. Feel free to make to taste!
Ingredients
- fresh tomatoes any type
- fresh mozzarella cheese
- olive oil
- fresh basil leaves
- salt and pepper
- Optional: Balsamic vinegar glaze reduction, Pesto
Instructions
- Cut large tomatoes into slices (cut slices in half if desired). Cut smaller tomatoes simply in half. Gently remove any large amounts of pulp but don't stress about removing all of it!
- Layer a single layer of tomatoes into a serving dish. Break off bite size piece of cheese and place on top of tomatoes. Drizzle with olive oil, sprinkle with salt and pepper and minced basil.
- Repeat these layers as many times as you like, do not toss. If desired drizzle with balsamic reduction or glaze (you can purchase this ready-made at the store, it's different than balsamic vinegar).
Notes
- Caprese salad is best eaten fresh! If you have leftovers, store in an airtight container in the fridge and consume within a day or two for best results.
- If you aren't sure you'll use it all up, prep your ingredients and set some aside in the fridge to assemble fresh later.
Nutrition
Calories: 27kcal, Carbohydrates: 0.1g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 5mg, Sodium: 38mg, Potassium: 5mg, Sugar: 0.1g, Vitamin A: 41IU, Calcium: 30mg, Iron: 0.04mg
Calories: 27kcal
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