Appetizer: Italy – Insalata Caprese (Caprese Salad)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 2
Approximate Time
Prep
10 min
Cook
0 min
Total
10 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
2–3 ripe tomatoes, sliced 8 oz (225 g) fresh mozzarella (bocconcini or sliced ball) Fresh basil leaves 2 tbsp (30 ml) extra-virgin olive oil Salt to taste Freshly ground black pepper to taste Optional: aged balsamic vinegar or balsamic reduction to taste
Show original ingredient measurements
2–3 ripe tomatoes, sliced 8 oz / 225 g fresh mozzarella (bocconcini or sliced ball) Fresh basil leaves 2 tbsp (30 ml) extra-virgin olive oil Salt to taste Freshly ground black pepper to taste Optional: aged balsamic vinegar or balsamic reduction to taste
Instructions
1. Arrange alternating slices of tomato and mozzarella on a platter, tucking basil leaves between them. 2. Drizzle with extra-virgin olive oil and, if using, a little balsamic. 3. Season with salt and freshly ground black pepper. 4. Serve immediately at room temperature.
Estimated Nutritional Information*
Per serving | Servings: 2
Calories: 456 kcal
Carbohydrates: 2.7 g
Protein: 24.9 g
Fat: 38.4 g
Saturated fat: 17.5 g
Cholesterol: 89 mg
Sodium: 547 mg
Potassium: 86 mg
Calcium: 568 mg
Iron: 0.57 mg
Vitamin A: 201 µg RAE
Vitamin D: 0.5 µg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin D are known subtotals. Missing contributions are unknown, not zero.