4.2 from 114 votes
Caprese Salad Recipe
The Caprese Salad features bocconcini cheese balls and halved grape tomatoes arranged with chiffonade basil leaves. It is seasoned with cracked black pepper and drizzled with a garlic Dijon mustard vinaigrette made from balsamic vinegar, olive oil, salt, and black pepper, resulting in a fresh, light, and flavorful salad.
Prep Time
15 mins
Total Time
15 mins
Servings:
4
servings
Calories:
539 kcal
Course:
Side Dish, Salad
Cuisine:
Italian
Ingredients
- 1 lb bocconcini (baby mozzarella balls) drained and patted dry
- 1 lb grape tomatoes washed and halved
- 12 large basil chiffonade, leaves
- black pepper freshly cracked, to taste
for the dressing-
- 1 clove garlic grated
- 4 tsp Dijon mustard
- 4 tbsp balsamic vinegar
- 7 tbsp olive oil
- salt to taste
- black pepper to taste
Instructions
- Place bocconcini (mini mozzarella balls) and tomatoes on a serving platter, arranging them in blocks of color. Sprinkle the fresh basil all over. Season with freshly cracked black pepper.
- Measure all ingredients for dressing into a small jar with tight-fitting lid. Shake and drizzle over salad. Serve immediately.
Cup of Yum
Nutrition Information
Calories
539kcal
(27%)
Carbohydrates
7g
(2%)
Protein
21g
(42%)
Fat
49g
(75%)
Saturated Fat
11g
(55%)
Cholesterol
40mg
(13%)
Sodium
147mg
(6%)
Potassium
286mg
(6%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
1010IU
(20%)
Vitamin C
16mg
(18%)
Calcium
424mg
(42%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 539
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 7g | 2% |
| Protein | 21g | 42% |
| Fat | 49g | 75% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 40mg | 13% |
| Sodium | 147mg | 6% |
| Potassium | 286mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1010IU | 20% |
| Vitamin C | 16mg | 18% |
| Calcium | 424mg | 42% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.