Ingredients20 m servings 221 cals
- Arrange alternate slices of yellow tomato, whole basil leaves, slices of red tomato, and mozzarella cheese slices on a serving platter in rows; sprinkle with shaved shallot. Drizzle olive oil and balsamic vinegar over the salad; season with salt and black pepper.
Per Serving: 221 calories; 15.1 g fat; 10.7 g carbohydrates; 10.9 g protein; 37 mg cholesterol; 79 mg sodium. Full nutrition
ReviewsRead all reviews 6
I didn't use any shallots and used a balsamic reduction glaze, caprese is marvelous and the yellow tomatoes make it even prettier on the plate. Thanks!
I did not make any changes to this recipe. Went to the farmers market for the heirloom tomatoes and the basil. Got the rest at a specialty market, went home and made it for dinner. It was abso...
This was really good. I had a caprese salad at a local restaurant and loved it so I was excited to try this. The restaurant used sun dried tomatoes so i may try that next time to change it up a ...
Absolutely delicious. Beautiful combo of flavours. Thanks Tami, I'll be making this on a very regular basis.
I have made in summer. Yummy! but when I make it...I slice red onion very thin and put it between tomato and cheese. It is so good this way. I make sure the red onion is sliced very, very thin.