Global
Caprese Salad
A fresh, elegant Italian salad showcasing sun-ripened tomatoes and fragrant basil.
~309 kcalper serving~15g protein~5g carbs~26g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 2.
Ingredients
- 2-3 ripe tomatoes
- Fresh basil leaves
- Fresh mozzarella
- 1-2 tbsp extra virgin olive oil
- Sea salt
- Optional: balsamic glaze, cracked pepper
Cooking Steps
Slice tomatoes and mozzarella into even slices
Layer: tomato, mozzarella, basil
Drizzle with olive oil, sprinkle sea salt
Optional: add balsamic glaze or pesto
Optional Enhancements
- Vegan: replace mozzarella with cashew mozzarella
- Herb variation: add oregano or parsley
- Citrus lift: add lemon zest instead of balsamic
Plant & Growing Tips
- Tomatoes: Start seeds 6-8 weeks before last frost
- Transplant into rich soil with compost
- Basil: Warm-season herb, sow once nights stay above 50°F
Natural Pest Control
- Marigolds repel nematodes and whiteflies
- Garlic spray deters aphids
- Neem oil every 10-14 days
Harvest
- Tomatoes: Pick when fully colored and slightly soft
- Basil: Harvest stems or pinch top leaves regularly
Storing & Freezing
Best enjoyed immediately. Tomatoes lose flavor in the fridge. Basil darkens if refrigerated.
