Caprese Salad
Layers of ripe tomato, fresh mozzarella and basil drizzled with olive oil and balsamic — Italy's tricolor classic.
✍️ Veg.Pub EditorialPublished 2026-05-04👁 56 views
Calories
320
kcal
Servings
2
Prep time
15
min
Diet
ovo-lacto
🧺 Ingredients
- Beefsteak tomatoes2 (approx. 300g)
- Fresh mozzarella200g
- Fresh basil leaves10 leaves
- Extra virgin olive oil2 tbsp
- Balsamic vinegar1 tbsp · Swap: lemon juice
- Sea saltto taste
- Freshly ground black pepperto taste
👩🍳 Steps
- 1Slice the tomatoes and mozzarella into rounds about 0.5 cm thick.
- 2Arrange tomato and mozzarella slices alternately on a plate, tucking fresh basil leaves between them.
- 3Drizzle evenly with extra virgin olive oil and balsamic vinegar.
- 4Season with sea salt and freshly ground black pepper, and serve immediately.
📊 Nutrition
| Protein | 14g |
| Iron | 2mg |
| Calcium | 320mg |
| Fiber | 3g |
Introduction
Caprese salad hails from the island of Capri in southern Italy, echoing the national flag with red tomato, white mozzarella and green basil. It is minimalism on a plate, where success rests entirely on ingredient freshness.
Wellness Benefits
- Tomatoes are slightly cooling and quench thirst; rich in lycopene, they refresh the appetite in summer.
- Mozzarella supplies calcium and protein, while olive oil moistens dryness, making this ideal light fare for warm seasons.
- Aromatic basil aids digestion and adds a touch of warmth to this cooling starter.
Nutrition Highlights
- Cheese provides high-quality protein and calcium.
- Olive oil offers monounsaturated fats that help absorb fat-soluble nutrients.
Tips
- Use fully ripened, in-season tomatoes for the best flavor.
- Serve soon after plating to avoid a watery texture.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
