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Japanese Caprese Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 people 1x
  • Category: Salads
  • Method: Cutting Board
  • Cuisine: Japanese
  • Diet: Vegetarian

Description

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


Ingredients

Units Scale
  • 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)

Vinaigrette

  • 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

Instructions

  1. Put all the ingredients for the dressing in a container that comes with a lid and seal tightly. Shake vigorously until the ingredients have emulsified. Set aside.
  2. On a medium size plate, layer tomato and mozzarella slices alternatively and top with basil pieces.
  3. Pour dressing on top and serve immediately.

Notes

Refrigerate the dressing for up to 3 weeks.

Nutrition

  • Serving Size:
  • Calories: 142
  • Sugar: 5.3 g
  • Sodium: 535.4 mg
  • Fat: 3.6 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 8.8 g
  • Fiber: 2.4 g
  • Protein: 19.3 g
  • Cholesterol: 10.2 mg
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