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Recipe by
Caprese salad is a cold summer appetizer typical of Campanian cuisine, made with tomatoes, mozzarella, extra-virgin olive oil, oregano, and fresh basil. A few quality ingredients, skillfully combined, create an exceptional delight in just 5 minutes!
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Wash and dry the tomatoes thoroughly, then cut them into 6–7 mm thick slices with a fine-bladed knife.
Step 2 of 7: Arrange the tomatoes on a wooden cutting board and sprinkle with salt.
Step 3 of 7: Slice the mozzarella to a thickness of 6–7 mm and pat the slices with a cotton cloth to absorb the excess water.
Step 4 of 7: Assemble the dish by alternating a slice of tomato, a slice of mozzarella, and a few basil leaves.
Step 5 of 7: Sprinkle with a pinch of dried oregano and, if desired, a sprinkling of pepper.
Step 6 of 7: Add a drizzle of extra-virgin olive oil.
Step 7 of 7: Plate and serve immediately.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving501 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,427 kJ341 kcal | 285 kJ68 kcal |
| Fat | 20.39 g | 4.07 g |
| of which saturated fatty acids | 11.57 g | 2.31 g |
| Carbohydrates | 15.18 g | 3.03 g |
| of which sugars | 15.18 g | 3.03 g |
| Fibre | 4.01 g | 0.8 g |
| Protein | 22.8 g | 4.55 g |
| Salt | 0.25 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
