Japanese Caprese Salad

Name: Japanese Caprese Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 people
Cuisine: Japanese
Ingredients: 2 large tomatoes (cut into 1/4-inch thick slices); 8 ounces fresh mozzarella ball (cut into 1/4-inch thick slices); 6 basil leaves (hand torn into bite size pieces); 1/4 cup shallot (finely chopped, or onion); 2 tablespoons Nakano rice vinegar; 1 teaspoon sugar; 1 tablespoon soy sauce (or Tamari for gluten free); 1 tablespoon sesame oil; salt and pepper to taste

Jump To Recipe // by Caroline Phelps // 6 Comments »

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Celebrate warmer weather with this light and refreshing Japanese Caprese salad – ready in 15 minutes from start to finish!

This Japanese Caprese Salad recipe was created in connection with my appointment as a contributor to the Nakano Natural and Seasoned Rice Vinegar.

Japanese Caprese Salad

Japanese onion dressing is probably my favorite dressing of all time. Up until not too long ago I would look for it in Japanese grocerie stores and restaurants, unaware of how easy it actually is to make at home.

The combination of sweet, umami and slightly pungent flavors make it addictive and extremely versatile. I put it on chicken, meat, green salads and even fruit salads! The classic Japanese pairing for onion dressing is with beefsteak tomatoes.

Since I love Italian Caprese salad, I’ve fused both cuisines to create a deliciously refreshing Japanese Caprese salad.

The ingredients for the dressing are very easy to find: you’ll need a shallot (or an onion), soy sauce, sugar, sesame oil and rice vinegar. If you cannot find rice vinegar at the supermarket, go to an Asian grocery store – they will definitely have it.

Rice vinegar is slightly sweeter than regular vinegar – closer to apple cider vinegar but without the fruity element.

I’m using Nakano rice vinegar because it’s a brand I trust and have been working with for ages (made by Mizkan – the most famous rice vinegar brand in Japan).

For this recipe, I am using their original flavor to keep the dressing as authentic as possible.

You can make the dressing ahead of time and keep it refrigerated for up to a week. This Japanese Caprese salad makes an excellent side dish to pasta or the perfect salad to take to your next barbecue.

Other delicious recipes made with rice vinegar:

Did you like this Japanese Caprese Salad Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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