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Tomato Mozzarella Caprese Salad

Who doesn’t love a fresh, ripe, juicy summer tomato! Keep this recipe handy during the summer months when the tomatoes are abundant for a beautiful, nutritious, and delicious side dish or light lunch!

Nutrition Spotlight

Red tomatoes contain lycopene, which gives them their red color and may be associated with lowering the risk of certain cancers and heart disease.

Calorie for calorie, leafy green vegetables like spinach provide more nutrients than any other food.  This leafy green is an excellent source of vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6.

Mozzarella cheese, a member of the dairy family, is a great source of protein and contains lower amounts of sodium compared to cheddar or American cheeses!

Eating an olive-oil-rich “Mediterranean diet” has been shown to reduce the risk of chronic illnesses, such as heart disease, diabetes, colon cancer and asthma.

Balsamic glaze is simply balsamic vinegar reduced down over heat to create a glaze consistency. Balsamic vinegar adds an additional layer of flavor when added to the salad with very little calories or sodium!

Key Techniques & Helpful Hints

  1. What is a chiffonade cut of basil? To achieve this culinary knife cut, layer 5 to 6 basil leaves on top of each other and roll lengthwise tightly. Then, run your knife through the roll of basil to create thin strands of basil. This uniform knife cut makes a great garnish on top of this salad!
  2. During the summer months, add some watermelon and avocado for a preparation twist!
  3. Another great green that pairs well with tomatoes and mozzarella cheese is arugula. Arugula has a peppery kick that will complement the acid from the tomatoes and balsamic vinegar.
  4. For best results, let the tomatoes marinate with the mozzarella cheese overnight in the refrigerator. Wait until you are ready to serve to add the spinach to prevent it from wilting.

Tomato Mozzarella Caprese Salad

Serves 8

Ingredients

  • 1 cup grape tomatoes
  • 1 cup cherry tomatoes, halved
  • 8 ounces yellow grape tomatoes
  • 8 ounces fresh mozzarella pearls
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic glaze
  • 2 teaspoons fresh chopped basil
  • 4 cups baby spinach
  • 2 tablespoons chiffonade basil

Directions

  1. Combine tomatoes, mozzarella pearls, olive oil, balsamic glaze, and fresh chopped basil into a medium bowl.
  2. To plate: Place 1/2 cup of baby spinach into a cold salad bowl. Top spinach with 1/2 cup of tomato mozzarella mixture. Garnish with chiffonade basil.

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