Antipasti Caprese Salad
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Antipasti Caprese Salad
Category
Salad Side Dish
Servings
6
Prep Time
20 minutes
Calories
422
Author:
The Giadzy Kitchen
Ingredients
- 3 tablespoons lemon juice, (from one lemon)
-
2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes, (optional)
- 1 pound fresh mozzarella, (either from a log or fresh in brine, cut into 1 1/2” cubes)
2 1/2 heaping cups cherry tomatoes, halved (about 1 pound)
- 3 large heirloom tomatoes, (or 4-5 vine tomatoes, cut into 1 ½” dices)
- 1 cup green olives, (such as Castelvetrano, Picholine or Cerignola, pitted and halved)
- 5 ounces dry Italian salame, (such as Genoa, Sopressata or Finocchio, sliced into half-moons)
- 1 cup fresh basil, (torn)
Instructions
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, kosher salt and pepper flakes. Set aside.
- To a large shallow serving bowl, add the mozzarella, cherry tomatoes, heirloom tomatoes, green olives, salame and basil. Pour the dressing on the mixture, and toss until evenly coated. Serve room temperature or cold.
- If storing, cover and refrigerate for up to 4 days.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 422
Amount/Serving
% Daily Value
- Carbs
- 8 grams
- Protein
- 24 grams
- Fat
- 33 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 78 milligrams
- Sodium
- 1757 milligrams
- Fiber
- 2 grams
- Sugar
- 4 grams
5 reviews & comments
Awesome made it with bbq ribeye
Love this salad. Made this today for a picnic and it was perfect. Loved the simple lemon vinaigrette .Fresh and full of flavour . Will makes this often. Thanks Giana.
Made this today for lunch . Loved the castelvetrano olives. I had never tried them. We had garden tomatoes that really added to the taste of summer! Definitely a keeper recipe!
I am not an olive lover but put red grapes in & it was amazing. Greatrecipe
I love this recipe! And Giada's amazing smile!