Caprese salad
Sliced ripe tomatoes and mozzarella with basil, olive oil and a few drops of balsamic.
- Hands-on
- 8 min
- Total time
10 min, show breakdown
- Prep 8 min
- Cook 0 min
- Clean up 2 min
- Pans
- 0
- Ingredients
- 5
- Cost/serving
- $3.11
Per serving
- Calories
- 362
- Protein
- 21 g
- Fiber
- 2.4 g
- Net carbs
- 8.3 g
- Fat
- 27 g
High in (% Daily Value per serving): Calcium 51%, Vitamin K 41%, Vitamin C 29%, Vitamin B12 27%, Zinc 23%, Vitamin A 22%, Riboflavin (B2) 22%, Vitamin E 21%, Selenium 21%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, egg-free, gluten-free, nut-free, soy-free.
Ingredients for 1
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- 1½ medium tomatoes (184 g), ripe
80 g mozzarella, part-skim, fresh, pasteurized
Same amount as: 2¾ oz, about ¾ cup.
¼ cup fresh basil (6 g), leaves
Same amount as: 60 mL.
1 tbsp olive oil (14 g)
Same amount as: 15 mL.
1 tsp balsamic vinegar (5.3 g)
Same amount as: 5 mL.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 1 serving. Slice it right before eating. Cut tomatoes go watery in the fridge.
Nutrition Facts
1 serving per recipe
Serving size 1 plate (290 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 362 | ||
| Total fat | 27 g | 34% | |
| Saturated fat | 10 g | 50% | |
| Cholesterol | 51 mg | 17% | |
| Sodium | 661 mg | 29% | |
| Total carbohydrate | 11 g | 4% | |
| Dietary fiber | 2.4 g | 8% | |
| Total sugars | 6.5 g | ||
| Net carbs† | 8.3 g | ||
| Protein | 21 g | 43% | |
| Vitamin D | 0.24 mcg | 1% | |
| Calcium | 657 mg | 51% | |
| Iron | 1 mg | 6% | |
| Potassium | 540 mg | 11% | |
| Vitamin A | 195 mcg | 22% | |
| Vitamin C | 26 mg | 29% | |
| Vitamin E | 3.1 mg | 21% | |
| Vitamin K | 49 mcg | 41% | |
| Thiamin (B1) | 0.08 mg | 7% | |
| Riboflavin (B2) | 0.28 mg | 22% | |
| Niacin (B3) | 1.2 mg | 8% | |
| Vitamin B6 | 0.21 mg | 13% | |
| Folate | 39 mcg | 10% | |
| Vitamin B12 | 0.66 mcg | 27% | |
| Magnesium | 44 mg | 10% | |
| Zinc | 2.6 mg | 23% | |
| Selenium | 12 mcg | 21% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Slice the tomatoes and mozzarella into rounds about 1 cm (½ in) thick.
Lay them on a plate, overlapping and alternating. Tuck the basil leaves between them.
Sprinkle with salt and pepper. Drizzle over the oil, then the balsamic.
Done looks like: Tomato juice mixing with the oil on the plate. Basil smells fresh, not bruised.
Equipment
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Pale, watery tomatoes with no taste | Fridge-cold or under-ripe tomatoes. | Use ripe tomatoes kept at room temperature. Salt them 5 minutes before serving. |
| Black, bruised basil | Chopped with a dull knife or cut too early. | Tear the leaves or use them whole, right before serving. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Use mozzarella made from pasteurized milk (check the label).