Caprese+ (Edit recipe)

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What started off as a late night snack for me is now a no-cook dish you can make as a stand alone salad, or a complement to some grilled chicken or fish!

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Original Recipe

PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

10

Serves: 8

Ingredients

.5 cup Tomato, Grape, halved (heirloom, if possible)
.5 cup Mozzarella Pearls
.25 cup Basil, Fresh, chiffonade
.5 cup Persian Cucumber, large dice
0.5 cup Greek Herb Kalamata Olives - Kosterina, or your favorite olives, pitted and halved
.25 cup Pistachios, Roasted, and salted
2 Tbsp Balsamic Vinegar
2 Tbsp João's Arbosana Extra Virgin Olive Oil - Wildly Virgin, or your favorite EVOO
0.25 tsp Black Peppercorns, Ground Fresh
0.5 tsp Kosher Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by prepping and slicing all the ingredients.
Combine them in a bowl and give them a good toss so every bite has a variety of textures.
Chill in the fridge until it’s time to serve.
Add the balsamic vinegar, olive oil, salt, and pepper right “at service” (when you’re ready to serve), and give it a final toss.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	104
Fat:	10 g
Carbohydrates:	5 g
Protein:	4 g
Cholesterol:	8 g
Sodium:	145 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.