Caprese Platter
A bright tomato, mozzarella, and basil appetizer salad served on a shared platter. Perfect for a festive table when you want a fresh, familiar flavor.
- Time
- 10 min
- Serving
- 320 kcal
- Ingredients
- ≈ $2.20
- Protein
- 15 g
Ingredients
- 1 Tomatoes≈ $4.67 per kg 150 g
- 2 Mozzarellapack 125 g ≈ $1.80 75 g
- 3 Fresh basilpack 30 g ≈ $2.50 5 g
- 4 Olive oil 8 ml
- 5 Balsamic vinegar 5 ml
- 6 Salt 1 g
- 7 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice the tomatoes1 into rounds about 5 mm thick.
Slice the mozzarella2 into matching rounds and let the excess liquid drain.
Arrange the tomatoes1 and mozzarella2 on a large platter, overlapping them.
Season with salt and pepper, then drizzle with olive oil and balsamic vinegar.
Scatter the basil leaves over the top and serve at once, before the tomatoes1 release too much juice.
Tips
- Why it works
- Slice the mozzarella thin and let the liquid drain so it doesn't spread and make the dish watery. Slice the tomatoes thin too, so the juice doesn't run out right away.
- Substitutions
- Replace the balsamic vinegar with table vinegar (5 ml), but add 1 garlic clove through a press. Replace the mozzarella with feta (75 g), but don't add extra salt.
- Common mistakes
- If the tomatoes release too much juice, the dish turns runny. Check 5 minutes after arranging.
- Storing and reheating
- Keep in the fridge for no more than 1 day. Serve only cold, without reheating.
- Serve with
- Serve with a light wine or as an appetizer for fried fish on a festive table.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
Comments 0
Sign in to leave a comment.
No comments yet.