Caprese Salad
Caprese Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 242
- Total Fat
- 19
- Saturated Fat
- 8
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 13
- Cholesterol
- 44
- Sodium
- 355
- Total: 10 min
- Prep: 10 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 242
- Total Fat
- 19
- Saturated Fat
- 8
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 13
- Cholesterol
- 44
- Sodium
- 355
- Total: 10 min
- Prep: 10 min
Ingredients
2 vine-ripened tomatoes
1/2 pint cherry tomatoes
1/2 bunch fresh basil, leaves hand torn
3 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
3 balls buffalo mozzarella
Directions
- Cut the large tomatoes into 6 or 8 wedges and the cherry tomatoes in half and put them into a bowl. Add the basil leaves, olive oil, and salt and pepper, to taste. With your hand, gently mix everything together and squeeze the tomatoes a bit to release some of their juices. Cut the mozzarella into bite sized chunks and add them to the tomatoes. Gently toss to blend everything together and serve immediately.
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