Caprese Salad Recipe
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Caprese Salad Recipe
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This simple 4 ingredient fresh Italian salad is packet with bright fresh flavors for a delicious salad or side you'll want to eat all summer long!
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Ingredients
- 4 very ripe heirloom tomatoes sliced to 1/4" thickness
- 8 ounces fresh mozzarella
- 1/4 cup high quality olive oil
- sea salt flakes and pepper to taste
- fresh basil leaves
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Instructions
- Arrange tomato slices onto a large platter.
- Tear mozzarella balls into pieces and top tomato slices.
- Drizzle oil over tomato and cheese and sprinkle with sea salt flakes and pepper.
- Finish with fresh basil leaves and serve with a side of crusty bread.
Notes
- Pre Ahead and Storing Instructions
- Caprese salad is best when it's made just before serving. You can store leftovers in the refrigerator, covered, for up to 2-3 days, but the cheese and basil will begin to take on the juices of the tomato, changing in texture.
- To save time, you can pre-slice the tomatoes and the cheese but store them separately until read to serve.
Nutrition Information
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Calories
312kcal
(16%)
Carbohydrates
6g
(2%)
Protein
14g
(28%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Cholesterol
45mg
(15%)
Sodium
362mg
(15%)
Potassium
335mg
(10%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1408IU
(28%)
Vitamin C
17mg
(19%)
Calcium
299mg
(30%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 6g | 2% |
| Protein | 14g | 28% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 45mg | 15% |
| Sodium | 362mg | 15% |
| Potassium | 335mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1408IU | 28% |
| Vitamin C | 17mg | 19% |
| Calcium | 299mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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