Tomato, Basil and Mozzarella (Caprese) Salad

Serves 4





  • 4 medium Italian plum (Roma) tomatoes, cut into eight slices each
  • 2-ounces part-skim mozzarella cheese, cut into 16 small, thin slices
  • 16 medium fresh basil leaves
  • ¼ teaspoon pepper


  • 2 tablespoons balsamic vinegar
  • 2 tablespoons frozen unsweetened apple juice concentrate, thawed
  • 2 teaspoons Dijon mustard
  • 1 teaspoon olive oil
  • 1 medium garlic glove, minced



  1. Whisk together dressing ingredients. On each salad plate, arrange eight overlapping tomato slices. Tuck four mozzarella slices and four basil leaves between the tomato slices on each plate as follows: tomato slice, mozzarella slice, tomato slice, basil leaf. Repeat until complete. Drizzle with vinaigrette. Sprinkle with pepper. 


Nutrition Facts


Calories: 70

Total fat: 1.5 g

Saturated fat: 0 g

Cholesterol: 9mg

Sodium: 153 mg

Carbohydrates: 10 g

Fiber: 1 g

Sugar: 3g

Protein: 5 g