Caprese Con Mozzarella Di Bufala (Mozzarella,Tomato & Basil)
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
mozzarella cheese
fresh, in slices |
|
| 12 | each |
basil
fresh |
*
|
| 1 | pound |
tomatoes
fresh, |
|
| 1 | cup |
olives
|
*
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
mozzarella cheese
fresh, in slices |
|
| 12 | each |
basil
fresh |
*
|
| 453.6 | g |
tomatoes
fresh, |
|
| 237 | ml |
olives
|
*
|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Rinse, core and cut tomatoes into thin slices.
In four medium-size salad dishes, alternate the cheese slices, basil and tomato slices, overlapping slightly.
Divide the olives evenly and arrange them at the centre of each dish.
Spoon the oil over each serving, letting it to form a pool like a sauce.
Season with salt and pepper, cover and let stand at room temperature for at least 30 minutes before serving.
