Name: Japanese Caprese Salad
Prep time: 15 min
Total time: 15 min
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

Japanese Caprese Salad

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5 from 3 reviews

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

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

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

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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.

Find it online: https://pickledplum.com/japanese-caprese-salad/