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Nutrition Facts
Serving Size 1 (191g) Recipe makes 4 servings The following items or measurements are not included below: 1 cup baby greens
Calories 617
Calories from Fat 526		(85%)
Amount Per Serving		%DV
	Total Fat 58.5g	90%
	Saturated Fat 16.7g	83%
	Monounsaturated Fat 34.4g
	Polyunsaturated Fat 4.9g
	Trans Fat 0.0g
Cholesterol 67mg		22%
Sodium 900mg		37%
Potassium 226mg		6%
Total Carbohydrate 4.9g		1%
	Dietary Fiber 0.9g	3%
	Sugars 2.6g
Protein 19.5g		39%
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Insalate Caprese

Recipe #376937 | 15 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Buster's friend
Jun 12, 2009

Oh, this classic just sounded like such a perfect home for robust red utterly ripe fresh picked warm summer tomatoes! Found in The Times-Picayune as a recipe that will be prepared at the upcoming French Market Creole Tomato Festival in New Orleans this weekend.

SERVES 4 (change servings and units)

Ingredients

Dressing

2/3 cup olive oil
1 tablespoon white onion, finely chopped
1/2 teaspoon garlic, minced
2 basil leaves, fresh, chopped
1 teaspoon oregano, chopped fresh
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Salad

1 cup baby greens, mixed (Boston Bibb lettuce fine too)
1 tablespoon olive oil
1/8 teaspoon salt
2 tomatoes, cut in 1/2 inch slices (Creoles if possible)
3/4 lb mozzarella cheese, fresh buffalo, in 8 slices

Directions

1
Dressing: Stir together all ingredients.
2
Salad: Lightly coat the mixed greens with olive oil and salt, then divide them over 4 salad plates. Top each bed of greens with a slice of tomato, then.
3
mozzarella, then tomato, then mozzarella. Drizzle the dressing over the.
4
top and around the plate.