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Caprese Salad

Caprese Salad
Caprese Salad
This healthy recipe comes from NDSU Extension Service.


1 c. balsamic vinegar

2 – 3 medium tomatoes, sliced ½-inch thick

1 – (16 oz.) log fresh mozzarella, sliced ½-inch thick

Generous bunch of fresh basil leaves (about ½ cup)

Extra-virgin olive oil

Sea salt and fresh ground black pepper


In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook 20 to 30 minutes, partially covered, until balsamic vinegar has reduced to a thicker gaze. Cool and store in the refrigerator. Bring to room temperature before use. In a small casserole dish (8x11x3) arrange slices of tomato, mozzarella, and basil vertically, in an alternating pattern until you have created two rows. Drizzle olive oil over the top of the salad, followed by balsamic reduction. Sprinkle with sea salt and fresh ground black pepper. Serve immediately.

Makes 8 servings.

Per Serving: about 190 calories, 12 grams (g) of fat, 9 g carbohydrate, 11 g protein and 180 mg sodium

Caprese Salad   142.7 KB  
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