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
- 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.
- On a medium size plate, layer tomato and mozzarella slices alternatively and top with basil pieces.
- 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