Classic Caprese salad
with fresh basil and roasted pistachios | 2 servings
Tags:
Recipe
Allergens:
Melk (inclusief lactose)
•Zwaveldioxide en sulfiet
•Pistachenoten
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
bulb(s)
Mozzarella
(Contains Melk (inclusief lactose))
piece
Roma tomato
milliliters
Crema di balsamico
(Contains Zwaveldioxide en sulfiet)
g
Fresh basil
g
Pistachio nuts
(Contains Pistachenoten May be present Sesamzaad, Pinda's, Noten)
Not included in your delivery
1 tablespoon
Extra virgin olive oil
to taste
Salt
Nutrition Values
Energy (kJ)2195 kJ
Calories525 kcal
Fat40.2 g
Saturated Fat17.7 g
Carbohydrate12.7 g
Sugar9.5 g
Dietary Fiber2.8 g
Protein26.8 g
Salt0.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Drain the Mozzarella and cut into thin slices.
- Cut the tomato into slices of the same thickness as the mozzarella.
2
- Remove the basil leaves from the stem.*
- Heat a pan without oil over high heat and toast the pistachios for 2 - 3 minutes or until golden brown. Take out of the pan and after letting them cool a bit, roughly chop them.
*You can roughly chop the leaves, if preferred.
3
- Place the tomato and mozzarella slices on a plate, alternating between tomato and mozzarella.
- Drizzle the extra virgin olive oil and crema di balsamico on top. Season to taste with salt and pepper.
- Garnish with the basil leaves and pistachios.