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Caprese salad

Caprese salad

4 medium tomatoes (about 1 1/4 pounds), washed and cored

1/2 pound fresh mozzarella, sliced thinly

5 basil leaves, stacked neatly, rolled into a cylinder and cut into thin ribbons

2 to 3 tablespoons extra-virgin olive oil

Salt and pepper to taste

Cut tomatoes into 1/4-inch slices and arrange on a plate, alternating tomatoes with mozzarella slices. Scatter the basil ribbons over the tomatoes and mozzarella. Drizzle with olive oil and season to taste.

Nutritional information per serving: 268 calories (70 percent from fat), 21 g total fat (10 grams saturated), 51 mg cholesterol, 7 g carbohydrates, 13 g protein, 247 mg sodium, 1 g dietary fiber.

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