Caprese Salad

Name: Caprese Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 3 tablespoons fresh lemon juice (from about 1/2 lemon); 1/2 teaspoon salt (plus more to taste); 1/4 teaspoon freshly ground black pepper (plus more to taste); 3 tablespoons extra-virgin olive oil; 1 1/4 pounds assorted tomatoes; 6 ounces fresh mozzarella cheese (drained and sliced); 2 tablespoons thinly sliced basil leaves

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Almost every summer, we take a family vacation sailing around the Mediterranean for a couple of weeks, and inevitably, we visit the incredibly beautiful island of Capri, in the Bay of Napoli. The people of Capri have coopted the classic tri-colore combination of tomato, mozzarella, and basil and called it their own: if these three ingredients define a salad, it's called Caprese. Lucky for them!

Caprese Salad

Servings

Prep Time

10 minutes

Ingredients

3 tablespoons fresh lemon juice (from about 1/2 lemon)
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon freshly ground black pepper (plus more to taste)
3 tablespoons extra-virgin olive oil

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1 1/4 pounds assorted tomatoes
6 ounces fresh mozzarella cheese (drained and sliced)
2 tablespoons thinly sliced basil leaves

Instructions

This recipe originally appeared in Everyday Italian by Giada De Laurentiis, Clarkson Potter, 2005.
Whisk the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil to blend.
Cut the regular tomatoes into 1/4-inch-thick slices and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half.
Arrange the tomatoes and cheese on a platter. Drizzle the dressing over. Sprinkle with basil and additional salt and pepper to taste, and serve.

Nutrition

Nutrition Serving Size: 4
per serving: Calories; 253

Amount/Serving % Daily Value

Carbs: 7 grams
Protein: 11 grams
Fat: 21 grams
Saturated Fat: 8 grams
Cholestrol: 38 milligrams
Sodium: 482 milligrams
Fiber: 2 grams
Sugar: 4 grams

gluten free

nut free

vegetarian

1 comment

Donna Braun - Jun 09

★★★★★

★★★★★

I plated this around a bed a finely chopped kale and topped it with the chicken from the CHICKEN SPIEDINI recipe. It was delicious! A definite have again. Fresh and summery.