Fresh Caprese Salad
The other day I was making myself a lettuce wrapped cheeseburger (with some lovely red butter crisp lettuce from the local farmers’ market) and trying to decide what to have with it. I had fresh basil (from the same market) and suddenly thought of a salad I liked at an Italian restaurant – Caprese salad. What could be better in the summer than fresh tomato, basil, and mozzarella drizzled with olive oil, salt, and pepper! So easy and so yummy.
Fresh Caprese Salad
Persons
1
Ingredients
- 1 small round tomato, about 6 ounces
- 2 ounces fresh mozzarella
- 3 large basil leaves
- 1 Tablespoon olive oil
- salt and pepper to taste
Instructions
- Slice the tomato into 3 equal slices. Slice mozzarella into 3 equal slices.
- Place a slice of tomato on a plate. Put a slice of mozzarella on the tomato, a little offset. Put a basil leaf on top of the mozzarella. Repeat with the rest of the tomato, mozzarella, and basil.
- Drizzle the olive oil evenly over the salad. Sprinkle with salt and pepper to taste. I used a salt grinder and pepper grinder to grind the fresh spices over the vegetables.
Nutrition Facts
Fresh Caprese Salad
Serves: 1
| Amount Per Serving: | ||
|---|---|---|
| Calories | ||
| % Daily Value* | ||
| Total Fat 24.4 | 36.9% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 8 | 2.7% | |
| Dietary Fiber 2 | 8% | |
| Sugars | ||
| Protein 11.6 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
A Life in Harmony
© 2024 From the kitchen of Geri Schneider Winters
