Caprese Salad
Sun-ripened tomatoes, creamy mozzarella and fresh basil – summer on a plate. Perfect as a light starter or a quick lunch.
- Prep time
- Prep time: 10 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Tomato4 piece
- Mozzarella250 g
- Basil1 bunch
- Olive oil3 tbsp
- Balsamic vinegar1 tbsp
- Salt
- Black pepper
Preparation
- 1
Cut the tomatoes and mozzarella into slices about 1 cm thick. (5 min)
- 2
Layer them alternately on a plate and tuck the basil leaves in between.
- 3
Drizzle everything with olive oil and balsamic vinegar.
- 4
Season with salt and freshly ground pepper and serve immediately.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
In September, Tomato is in season — fresher and usually cheaper than imported.
Why cooking in season pays offWith 2 different plant species, this recipe brings you closer to the target of 30 plants per week.
Why 30 plants a week?No meat or fish at all — the average meal in Western Europe contains around 60 g.
How mangia shows your balanceThat's this dish — to see how your whole week adds up (plants, meat, season), the mangia balance does the tracking for you, without any counting.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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