Heirloom Tomato Caprese Salad

Preparation:  10 min. Cooking: 0 min. Total: 10 min.
Recipe photo
  • 2 Cup balsamic vinegar of Modena
  • 4 heirloom tomatoes , assorted colors
  • 1 Lb fresh mozzarella
  • 1 bunch basil leaves , fresh
  • 4 Tbsp extra virgin olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 15 fresh basil leaves
In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.

Slice the tomatoes and cheese into 1/4 inch slices. Arrange the slices on a serving platter alternating tomato and cheese slices. Then slice the basil into thin strips and scatter over the tomato and cheese slices. Then lightly drizzle over the top both the balsamic vinegar and the olive oil.
Calories
600 Cal
Fat
39 g
Carbs
29 g
Protein
27 g
Fiber
1.5 g
Sugar
23 g
Cholesterol
90 mg
Sodium
890 mg


Nutrients

Fiber     1.5 g
Fat     39 g
Sugar     23 g
Carbs     29 g
Protein     27 g
Calories     600 Cal

Fats

Fat, Poly     2.4 g
Fat, Mono     17 g
Fat, Sat     17 g
Fat, Trans     0 g
Fat, Percent     59 %

Vitamins

Vitamin, K     29 mcg     24 %
Vitamin, A     1900 IU     63 %
Vitamin, B12     2.6 mcg     110 %
Niacin     0.9 mg     5.4 %
Riboflavin     0.4 mg     27 %
Vitamin, C     16 mg     18 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     9 %
Vitamin, E     2.9 mg     19 %
Panto, Acid     0.3 mg     5.5 %
Choline     26 mg     4.7 %
Thiamin     0.1 mg     6.7 %

Minerals

Calcium     620 mcg     62 %
Phosphorus     460 mg     65 %
Magnesium     53 mg     13 %
Copper     0.1 mcg     14 %
Fluoride     2.9 mcg     72 %
Zinc     3.6 mg     33 %
Cholesterol     90 mg     1.2 %
Sodium     890 mg     60 %
Selenium     19 mcg     35 %
Manganese     0.4 mg     5.3 %
Potassium     530 mg     11 %
Iron     1.9 mg     24 %