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American, Italian
Caprese Salad Recipe-1739

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Yield: Serves 4


  • 4 ripe tomatoes
  • 12 ounces fresh buffalo or whole-milk mozzarella
  • Sea or kosher salt and fresh ground black pepper to taste
  • ¼ cup extra-virgin olive oil
  • Whole sprigs of bush basil or fresh basil leaves sliced into thin ribbons


Slice the tomatoes and mozzarella into ¼-inch slices and salt and pepper each slice.

To serve, alternate the tomato and cheese slices on a serving platter. Drizzle with olive oil and sprinkle with the basil. Serve immediately.

© 1997 Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt 1 tablespoon basil leaves per serving.

397kcal (20%)
447mg (45%)
16mg (27%)
211mcg RAE (7%)
67mg (22%)
830mg (35%)
13g (65%)
33g (50%)
1mg (5%)

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