Salad Caprese

Salad Caprese

Tomato salad with fresh mozzarella and basil leaves.

This very Italian-looking combination of green basil, white cheese, and red tomatoes is at its best when made with true «mozzarella», a fresh soft cheese from the milk of the black water buffalo. «Bocconcini» (Italian for «morsels»), made from cow's milk, may also be used.

4 servings
Preparation 5 min
Standing 15 min

280 calories per serving 


4 tomatoes   480 g
4 bocconcini / fresh mozzarella   220 g
1/4 cup extra virgin olive oil   65 mL
12 leaves fresh basil [optional]   6 tbsp
1 pinch salt [optional]   0.1 g
  ground pepper to taste    


  1. Cut the tomatoes into slices approximately 5 mm thick and arrange them on a flat dish. Sprinkle with salt. Let stand for 15 min to allow excess liquids to drain off.
  2. Cut the bocconcini into slices with the same thickness as the tomatoes. Arrange the cheese and tomato slices on a serving plate so that they alternate and overlap slightly.
  3. Garnish with small fresh basil leaves on top, drizzle with oil, season with salt and pepper. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (180g)


% DV*

* DV = Daily Value




26 g

39 %

Saturated 9 g
+ Trans 0.4 g

48 %


30 mg


70 mg

3 %


4 g

1 %


1 g

5 %


3 g


10 g

Vitamin A

45 %

Vitamin C

25 %


15 %


2 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 1 serving
Grain Products: 0 serving
Milk and Alternatives: 1 serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar
Low :
Source of :
Folacin, Magnesium, Manganese, Potassium, Vitamin C
Good source of :
Calcium, Phosphorus, Vitamin K
Excellent source of :
Vitamin A, Vitamin E

More info

This recipe is in the following categories: Cheese | Tomatoes | First courses/Appetizers | Salads | Halal | High Calcium | Kosher | Low Sodium | Vegetarian | No Cook | Italian

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