Caprese Salad
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| PER SERVING: about | - |
| cal | 214 |
| pro | 10 g |
| total fat | 17 g |
| sat. fat | 8 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 38 mg |
| sodium | 182 mg |
| % RDI: | - |
| calcium | 24 |
| iron | 3 |
| vit A | 16 |
| vit C | 20 |
| folate | 8 |
Celebrate Italy's Tricolore flag with this salad's red plum tomatoes, green basil leaves and white mozzarella cheese. Though named for the island of Capri, the salad is actually found all over Italy and now Canada.
Ingredients
-
1-1/3 cups (325 mL) lightly packed fresh basil leaves
1/4 cup (50 mL) extra-virgin olive_oil
4 tsp (20 mL) balsamic_vinegar
Pinch each salt and pepper
1 pkg (340 g) mozzarella ball
4 tomatoes, preferably plum
1/4 cup (50 mL) thinly sliced red onion
Preparation
In food processor or blender, puree 1/3cup (75 mL) of the basil, oil, vinegar, salt and pepper until smooth. (Make-ahead. Refrigerate in airtight containerfor up to 4 hours; shake before using.)
Cut mozzarella into 1/4-inch (5 mm) thick slices. Cut tomatoes into 1/2-inch (1 cm) thick slices. On large serving platter, alternately layer cheese, tomatoes and remaining basil in concentric circles. Sprinkle with onion. (Make-ahead: Cover and reftigeratefor up to 4 hours.)
Drizzle dressing over salad.
- Keywords : Salad; Make-Ahead; Food Processor; Refrigerate/Chill; Italian; Cheese; Tomatoes; Basil;
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