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EatingWell: A caprese salad as attractive as it is delicious

By Carolyn Casner, EatingWell on

Use the Hasselback technique to upgrade plain caprese salad with this fun twist! Cutting partially into the whole tomato creates openings to layer in fresh mozzarella cheese, basil and a balsamic drizzle for tons of flavor in this unique vegetable side dish recipe.

Hasselback Tomato Caprese Salad

Serves 4

Active Time: 20 minutes

Total Time: 20 minutes

4 medium tomatoes, cored

3 ounces fresh mozzarella, thinly sliced into 16 pieces

16 fresh basil leaves

1/4 teaspoon salt

 

1/4 teaspoon ground pepper

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic glaze

Place tomatoes cored side down on a cutting board. Make 8 cuts down each tomato, slicing almost to the bottom (or core) but not all the way through. Carefully transfer the tomatoes to a serving platter. Fill each cut alternately with mozzarella and basil. Sprinkle with salt and pepper. Drizzle with oil and balsamic glaze.

Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick.

Recipe nutrition per serving: 146 Calories, Total Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 14 mg, Carbohydrates: 7 g, Fiber: 2 g, Total Sugars: 5 g, Added Sugars: 1 g, Protein: 6 g, Sodium: 283 mg, Potassium: 317 mg, Folate: 22 mcg, Calcium: 183 mg

Carbohydrate servings: 1/2

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

 

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