Caprese Salad

Sep 9 2009

Nothing says late summer like ripe tomatoes with basil and fresh mozzarella.

Serves 4

Dietitian's Tip: 

It can’t get much simpler than this. Some slices of tomato, basil leaves, diced mozzarella and a drizzle of oil and balsamic vinegar. You have fresh from the garden flavors with tender cheese and the zing of vinegar. This recipe needs only the slightest pinch- just a few grains- of salt to bring all of the flavors together.


2 pounds fresh tomatoes, sliced ¼ inch thick
12-16 fresh basil leaves
3 ounces fresh mozzarella, diced
1 tablespoons balsamic vinegar
1 tablespoons extra virgin olive oil
¼ teaspoon salt
Fresh ground black pepper


On each of 4 salad plates arrange the tomato slices like fanned-out cards until the tomatoes are evenly distributed. Tuck 3-4 fresh basil leaves between the tomato slices on each plate. Sprinkle the diced fresh mozzarella over each salad, dividing evenly.

In a small bowl mix together the balsamic vinegar and olive oil. Drizzle this mixture from a spoon evenly over each salad. Sprinkle with the ¼ teaspoon salt, dividing evenly among each salad. Top with a few twists of fresh ground black pepper. Serve immediately.

Nutrition Information: 

Per serving: 140 calories, 9 g fat, 3.5 g saturated fat, 10 g carbohydrate, 6 g protein, 170 mg sodium, 3 g fiber, 27 mg calcium, 550 mg potassium.