Italian food is often used in other countries, because on the one hand they contain classical ingredients, and on the other - have an unusual taste. Salad Caprese in classic or improved versions is considered a healthy food, because it contains fresh and natural ingredients. It can be served as a main or extra course for breakfast, lunch or dinner. Let's consider the Caprese salad recipe with the photo step by step. How to properly prepare a dish, what is better to put and what will be the calorie content of such food?
How to prepare a Caprese salad: recipes with a photo
Beginners and professional cooks can easily cook such a dish in a few minutes. The main rule, which should be adhered to: buy only fresh products. Now there are many kinds of Caprese salads, they differ in the sorts of ingredients, ways of serving and sauces for refueling. The dish is delivered to the table exceptionally fresh, it does not need to be insisted or wait until it is soaked.
In the original version of Caprese in Italy, tomatoes of the "Bull's Heart" type are used. Such vegetables are very large, have a sweetish taste and sandy flesh. But each cook can choose other types of tomatoes( it is not recommended to take watery varieties, the flesh may fall out of the core in them).Mozzarella cheese should be taken classic, without additives, nuts, greens or spices, as these ingredients will go separately in a salad. Consider the most popular recipes for cooking dishes at home.
Classic with Mozzarella and tomatoes
Italians serve a light salad of Caprese before pasta. In this way, the body immediately receives a large volume of vitamins and is prepared to receive heavier food. This dish is considered a national Italian also because it contains the basic colors of the flag - red and white. No matter how the salad is modified, and these shades in it must be necessary. Consider the classic version of the dish for cooking at home.
Ingredients for classic dishes:
- Fresh ripe tomatoes of red varieties are better to take an average size - 5 pcs.
- Mozzarella cheese white, fresh - 300 g.
- Classical balsamic vinegar - 1 tbsp.a spoon.
- Natural olive oil - 3 tbsp.l.
- Green basil leaves fresh - about 50 g.
- Salt, black and sweet pepper - according to taste preferences.
Preparation of Caprese salad recipe with photo step by step:
- Under running water, wash tomatoes, basil. We put in a colander or dry paper towels to remove excess moisture.
- Slice tomatoes across the base. To do this, take a sharp knife, so that when cutting vegetables, they are not squeezed. The width of the lobes of tomatoes should be about 5-7 mm. If in the process of slicing from vegetables the core is dropped, such a piece should be replaced and the width of the ring increased.
- . Similar sizes and shapes cut cheese mozzarella. If a large piece was purchased in the store, then it should be divided and trimmed so that a cylinder is obtained. So it is most convenient to cut the mugs of cheese.
- On a large, but shallow plate lay out alternately cheese and tomatoes. Between the layers you need to put one sheet of basil, separating it from the twig.
- The resulting dish is salt, pepper - to taste.
- Dress with olive oil and sprinkle with balsamic vinegar. We perform the last operations so that the spices fall on each piece of cheese and tomato. Bon Appetit!
On skewers with Pesto sauce
For convenience in the preparation of Caprese, advanced cooks use skewers. Such accessories allow you to make a small amount of dish for each guest, which is convenient for buffets. Pesto sauce adds a salad of unusual taste, as this dressing includes basil, cheese, garlic, butter, pine nuts or other unusual ingredients. Consider a variation of this dish step by step.
Ingredients for a dish with pesto sauce:
- Cheese, young, mozzarella - 300 g.
- Cherry tomatoes or other varieties of small ripe vegetables - 300 g.
- Pesto of purchased home-made sludge - 100 g.
- Basil green - as desired. Preparation of a light Italian salad on skewers with Pesto sauce:
- Under the cold water my raw tomatoes and basil. Preliminary it is not necessary to clear vegetables from rootlets, it will be made during the cutting of salad.
- Cooking skewers, pesto sauce and a large shallow plate.
- Cut ripe cherry tomatoes in half. If the vegetables are very small, then they are allowed to string whole.
- Cut mozzarella cheese in similar pieces, preferably round or square.
- On the skewer string alternately tomatoes and mozzarella cheese, inserting between the ingredients a leaf of green basil.
- Fold all the skewers on a plate in one row and pour abundantly with pesto sauce.
- After this, the dish is ready to serve. Bon Appetit!
Calorie content of the prepared dish
On average, for every 100 g of salad in the classical version, about 160 Kcal is needed, which is a small value and is suitable for dietary meals. Such an easy and at the same time very tasty dish is recommended even to those people who undergo strict diets, wanting to lose weight. If any components change in the composition, then the energy value will be different, but this value varies insignificantly. We give the table with the caloric content of Caprese.
Product type
Weight, gr
Carbohydrates, gr
Fats, gr
Proteins, gr
Calories, Kcal
Tomatoes of "Bull Heart" or "Cherry" type
100
4.2
0.2
0.6
20
Young Mozzarella cheese
120
0
28.8
21.6
288
Basilfresh, leaves
15
1.14
0.06
0.56
7.05
olive oil
10
0
9.98
0
89.8
Balsamic vinegar classic
5
0.85
0
0.03
4.4
Salt
2
0
0
0
0
black pepper or sweet
1
0.39
0.03
0.1
2.51
sum
253
6.6
39.1
22.9
411.8
Sumand 1 portion
127
3.3
19.5
11.4
205.9
Amount per 100 grams
100
2.6
15.4
9
162.8
Video Cooking Caprese
home on many cooking shows people are taught cooking Caprese. This is one of the first tasks that is allowed to perform, because it is very simple. But in order to learn how to make salad at home on your own, you do not need to finish cooking school or courses, it's worth watching a video lesson or a master class on cooking such Italian goodies. We offer several videos in which masters of cooking talk about their secrets.
Caprese with mozzarella
Caprese from Gennaro