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Caprese salad

(0)
10 Min
 
portions
10 %

Carbs

10 %

Fats

9 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1574 g
Energy 667 kJ / 160 kcal 10488 kJ / 2511 kcal
Sat. fat 5 g 73 g
Unsat. fat 4 g 58 g
Fibre 1 g 16 g
Salt 576 mg 9056 mg
Units:
 
  • 800 g
    Roma tomato
  • 500 g
    Mozzarella
  • 200 g
    Ciabatta
  • 33 ml
    Olive oil extra-virgin
  • 15 g
    Basil
  • 12 g
    Sea salt
  • 10 ml
    Balsamic vinegar
  • 7 g
    Pine nuts
  • 1.6 kg
    Total recipe weight

Equipment

1 x Flat Oven tray , 1 x Chefs knives , 1 x Plastic cutting boards
Method

Preparation time

10 Min

Cooking time

0 Min

1

Heat the oven ( 190°C / 374°F) and bake the ciabatta in 4 - 6 minutes

2

Roast the pine nut in the oven for about 10 minutes until golden brown

3

Slice the tomato into thin slices, drain off the moisture and cut the mozzarella into slices aswell. place the slices of tomato an mozzerella alternately covering each other on the plate.Tthen pick the basil leaves and decorate a plate with the Caprese salad.

4

Season with freshly ground pepper and sea salt. Drizzle the extra virgin olive oil and the balsamic vinegar.

5

Serve your Caprese salad with the freshly baked ciabatta

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