Capri salad
Nutrition per serving
| Calories | 507 kcal |
| Protein | 23.8 g |
| Carbs | 12.2 g |
| Fats | 41.2 g |
| Saturated Fat | 15 g |
| Monounsaturated Fat | 19.5 g |
| Polyunsaturated Fat | 2.3 g |
| Sugars | 6.6 g |
| Fiber | 2.2 g |
| Sodium | 1,168 mg |
Ingredients
| Tomatoes, Red, Ripe | |
| Mozzarella Cheese (whole milk) | |
| Black Olives | |
| Basil Leaves | |
| Balsamic Vinegar | |
| Olive Oil | |
| Ground Black Pepper | |
| Sea Salt |
1. Prepare by preheating oven to 200 C (392 F). Cut tomatoes into 1 cm slices. Thinly slice the cheese. Slice olives in half.
2. Layer tomatoes, mozzarella, sliced black olives and freshly chopped basil. Repeat this process to create more stacks.
3. Add extra virgin olive oil and balsamic vinegar into a small bowl.
4. Put the created tomato and cheese stacks onto a baking dish. Then cover then with oil and vinegar mix. Use wooden sticks to hold each stack together.
5. Put stacks in oven for about 3-4 minutes, so that the cheese has started to melt.
6. Take out of oven. Plate and garnish with fresh basil and black pepper.