Classic Caprese Salad

• 分量: 6 servings
• 総時間: 15 minutes

材料

1 pound fresh, best-quality mozzarella (preferably buffalo milk)

4 medium heirloom tomatoes

1 bunch fresh basil, leaves only, some reserved for garnish

Flaky sea salt, such as Maldon

Coarsely ground black pepper

High-quality extra-virgin olive oil

手順

While mozzarella is cold, slice it into 1/4-inch slices. Let it sit, loosely covered, to come to room temperature while you prepare the tomatoes.

Slice the tomatoes into 1/4-inch to 1/2-inch thick slices, leaving them in a single layer on the cutting board as you go. Sprinkle generously with salt.

On a serving platter, arrange the mozzarella, tomato slices, and whole basil leaves so they overlap slightly. Pour any tomato juices from the cutting board over the dish. Sprinkle again with salt and pepper, and drizzle with plenty of oil. Top with reserved basil, and serve.

メモ

https://cooking.nytimes.com/recipes/1018849-classic-caprese-salad

栄養

• カロリー: 264
• 脂肪総量: 19 g
• 飽和脂肪: 11 g
• 不飽和脂肪: 8 g
• トランス脂肪: 0 g
• ナトリウム: 392 mg
• 炭水化物総量: 6 g
• 食物繊維: 1 g
• 糖質総量: 2 g
• タンパク質: 18 g