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Caprese Salad

:  July/August 2008

Your rating: None Average: 4.2 (45 votes)

Summer-ripe tomatoes and fresh mozzarella need only a sprinkling of fresh herbs, salt and pepper to shine in this simple summer salad.


Caprese Salad Recipe

Makes: 4 servings, about 1 1/4 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low sodium | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 medium red tomatoes, cut into wedges
  • 2 medium yellow tomatoes, cut into wedges
  • 3/4 cup diced fresh mozzarella cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste

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Preparation

  1. Gently toss tomatoes, mozzarella, parsley, basil and salt together in a large bowl. Season with pepper.

Nutrition

Per serving: 88 calories; 5 g fat ( 3 g sat , 0 g mono ); 17 mg cholesterol; 6 g carbohydrates; 5 g protein; 2 g fiber; 187 mg sodium; 444 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Calcium & Vitamin A (20% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 high-fat meat


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Recipe Categories

Style/Theme
Picnic
Potluck
Quick (total 30 min. or less)
Vegetarian
Entertaining, casual
Everyday favorites
Kid-friendly
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Type of Dish
Salad, side/appetizer
Preparation/ Technique
No-cook
Ethnic/Regional
Italian
Meal/Course
Lunch
Dinner

Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low sodium
Healthy weight
Gluten free
Season
Summer
Fall
Holiday
Father's Day
July 4th
Labor Day
Publication
July/August 2008
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