Super easy

This is so quick and so easy, yet tastes so good I could eat it almost everyday for lunch. This salad is a great way to use your garden grown tomatoes and basil. If you know how to make mozzarella you are golden! The flavors are outstanding, I like to chill mine before I assemble the salad, to me it gets even crisper and refreshing in the summer. Very low in sodium this can be your "go-to" lunch to keep numbers low and get a great meal


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Category: Salads
Cuisine Type Italian


For 1 Person(s)


1 Ripened Tomato (Sliced)
1 Ball Fresh Mozzarella (Sliced)
1/4 Cup Fresh Chopped Sweet Basil
1 Tablespoon Balsimic Vinegar
1 Tablespoon Extra Virgin Olive Oil
Cracked Black Pepper
1 Teaspoon Italian Seasoning
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder

Caprese Salad Directions

  1. Salad
    Slice Tomato into 4 1/2 inch slices
    Slice Mozzarella Cheese into 4 1/2 inch slices
    Chop basil coursely

    Add vinegar, oil and spices into a small jar and shake.

    I use fresh mozzarella balls about 2 1/2 inches in diameter. Because they are fresh they are only 15 mg per ounce, or about one slice. Although store bought Mozzarella is higher in sodium it can still be used. Just adjut amount based on your total daily sodium restrictions.

Recipe notes

Soduim By The Numbers

Tomato =9mg
Mozzarella Cheese (See note in Directions) =60mg
Basil =0mg
Olive Oil =0mg
Balsimic Vinegar =0mg
Garlic Powder =0mg
Onion Powder =0mg
Italian Seasoning =0mg

Total for one salad =70mg


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