🥗 Caprese salad
Caprese salad, or insalata caprese, combines fresh mozzarella, ripe tomatoes and basil dressed simply with extra-virgin olive oil and salt. It can be plated in neat alternating slices or tossed in a bowl with tomato wedges and torn mozzarella. Creamy, juicy and fresh, it is a classic summer side or light main.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g fresh mozzarella or small mozzarella balls
- 400 g ripe tomatoes, cut into wedges
- A handful of basil leaves
- 2 tbsp extra-virgin olive oil
- Salt and black pepper
Method
- Cut the tomatoes into wedges and tear the mozzarella into bite-sized pieces.
- Combine in a bowl with the basil leaves.
- Season with salt and pepper, drizzle with olive oil and toss gently just before serving.
How to make it lighter
- Measure the olive oil with a spoon: 1 tbsp ≈ 120 kcal, so the 2 tbsp in this recipe add about 120 kcal to each plate.
- Use more tomato and less mozzarella on the plate to lower the calories per serving.
- Choose light mozzarella or a smaller ball if you are counting closely.
History
Caprese means 'from Capri', and the salad is generally associated with the island in the Bay of Naples. Its red, white and green colours are often said to echo the Italian flag; it became widely known across Italy and abroad in the second half of the 20th century.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Caprese salad and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →