Chopped Caprese Salad
This chopped Caprese salad is one of the easiest summer salad recipe you'll come by. Literally, 3 steps and you're done. Simple and loaded with flavor
Servings 8
Calories 107kcal
Ingredients
- 5 heirloom tomatoes
- 8 large basil leaves
- 8 oz ciliegine mozzarella balls
- 1-2 Tbsp olive oil
- 4 Tbsp balsamic vinegar
- salt & pepper to taste
Instructions
- Slice the tomatoes into small wedges.
- Then, chop the fresh basil into thin slices.
- Add the mozzarella balls, tomatoes, and basil into a large plate or bowl. Season with salt and pepper and drizzle with olive oil and balsamic vinegar.
Notes
- Use fresh basil leaves- Dried basil it is not nearly as delicious as fresh. So opt for the actual whole basil leaves to take the flavors of this Caprese Salad to the max.
- Use a sharp knife for prep. A sharp knife will glide through the tomatoes and basil without tearing them. This also helps you avoid squishing too much juice from your ripe tomatoes.
- Cut the tomatoes the same size as the mozzarella. I suggest cutting them into wedges if you are using mozzarella balls, and flat discs if you are slicing your cheese. This keeps one ingredient from overpowering another.
Nutrition
Calories: 107kcal | Carbohydrates: 4g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 25mg | Potassium: 191mg | Sugar: 3g | Vitamin A: 660IU | Vitamin C: 10.6mg | Calcium: 111mg | Iron: 0.3mg