Easy Italian Caprese Salad
This Caprese Salad is fresh, simple, and ready in 10 minutes with ripe tomatoes, fresh mozzarella, basil, olive oil, and a drizzle of balsamic glaze. It’s perfect as a summer side dish, appetizer, or light lunch.
Servings: 2 servings
Calories: 424kcal
Ingredients
- 2 to 3 ripe tomatoes sliced about 1/2 inch thick
- 8 ounces fresh mozzarella sliced
- 1/4 cup fresh basil leaves
- 1 tablespoon extra virgin olive oil
- 1 to 2 tablespoons balsamic glaze or to taste
- Sea salt to taste
- Black pepper to taste
- Mixed greens or arugula optional
Instructions
- Slice the tomatoes and fresh mozzarella.
- Arrange the tomato and mozzarella slices on a large plate, alternating them and slightly overlapping each slice.
- Tuck fresh basil leaves between the tomato and mozzarella slices, or tear the basil and scatter it over the top.
- Drizzle with extra virgin olive oil.
- Season with sea salt and black pepper.
- Drizzle with balsamic glaze right before serving.
- Serve immediately.
Notes
Use ripe, flavorful tomatoes for the best Caprese salad.
Fresh mozzarella works best. Avoid low-moisture shredded mozzarella.
Add the balsamic glaze right before serving so the salad stays fresh.
For a stricter low-carb version, use less balsamic glaze or replace it with a squeeze of fresh lemon juice.
If making ahead, slice the tomatoes and mozzarella separately, then assemble right before serving.
Fresh mozzarella works best. Avoid low-moisture shredded mozzarella.
Add the balsamic glaze right before serving so the salad stays fresh.
For a stricter low-carb version, use less balsamic glaze or replace it with a squeeze of fresh lemon juice.
If making ahead, slice the tomatoes and mozzarella separately, then assemble right before serving.
Nutrition
Serving: 1serving | Calories: 424kcal | Carbohydrates: 7g | Protein: 26g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 89mg | Sodium: 717mg | Potassium: 377mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1950IU | Vitamin C: 17.4mg | Calcium: 590mg | Iron: 0.9mg | Net Carbs: 6g