Salad Caprese

26 Reviews
96% would make this recipe again

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.

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Preparation : 5 min Standing : 15 min
280 calories/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 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]


  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

per 1 serving (180 g)


% Daily Value




26 g

39 %

Saturated 9.3 g
+ Trans 0.4 g

48 %


30 mg


70 mg

3 %


4 g

1 %


1 g

5 %


3 g

Net Carbs

3 g


10 g

Vitamin A

45 %

Vitamin C

23 %


16 %


3 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 1
Fats 5

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26 Reviews (26 with rating only) 96% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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