Caprese Salad with Buffalo mozzarella, garden fresh tomatoes and basil.
Prep Time5 mins
Total Time5 mins
- 4 plum tomatoes sliced 1/4" thick
- 16 basil leaves sliced thinly
- 1 pound buffalo mozzarella (mozzarella di bufala) -- sliced 1/4" thick
- Extra virgin olive oil
- Aged Balsamic
- Fresh ground pepper
- Sea salt
Allow cheese to sit on a paper towel-lined plate at room temperature for 20 minutes to absorb extra liquid until ready to slice and serve. This salad should be served cool, but not cold.
On a large platter or plate, arrange the tomato and mozzarella slices so there is an even number of slices of each. Arrange basil as a garnish on top so that there is 1-2 basil leaves for each serving of tomato and cheese, or sprinkle basil over the cheese and tomato.
Drizzle extra-virgin olive oil and aged balsamic over the tomato, cheese, and basil; season with salt and fresh ground pepper.
Calories: 322kcal | Carbohydrates: 4g | Protein: 22g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 86mg | Sodium: 466mg | Potassium: 221mg | Sugar: 2g | Vitamin A: 3945IU | Vitamin C: 8.7mg | Calcium: 2538mg | Iron: 0.7mg