Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Enjoy the flavors of summer any time of year with this fresh Italian salad that's quick and easy to prepare.

Micol Negrin
Recipe by Cooking Light July 2006

Gallery

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange 4 tomato slices and 2 mozzarella slices on each of 6 salad plates. Sprinkle evenly with salt and pepper; drizzle with oil. Top evenly with basil.

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Chef's Notes

In Italy, this is known as insalata caprese (Capri-style salad). It's best in summer, when tomatoes are at their peak. If you can get imported Buffalo mozzarella from Italy, use it, but domestic fresh mozzarella is fine, as well. Fresh mozzarella cheese is packed in water. It has a softer texture and sweeter, more delicate flavor than the regular part-skim mozzarella that is more commonly used in cooking for its superior melting qualities.

Source

The Italian Grill; Rustico

Nutrition Facts

150 calories; calories from fat 64%; fat 10.7g; saturated fat 5.8g; mono fat 1.9g; poly fat 0.4g; protein 7.8g; carbohydrates 5.4g; fiber 1.5g; cholesterol 30mg; iron 0.6mg; sodium 138mg; calcium 231mg.
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