Photo: Anna Pelzer
Caprese Salad with Fresh Chimichurri
21 ingredients
20 min
4
openrecipes
A fresh chimichurri sauce really makes this traditional salad shine!
Estimated Nutrition (whole recipe, rough)
280
Calories
9g
Protein
21g
Fat
18g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cups FOR THE CHIMICHURRI:
- ⅓ cups Extra Virgin Olive Oil
- 1 Tablespoon Red Wine Vinegar
- 1 teaspoon Lemon Juice
- ½ cups Lemon Zest
- ½ cups Fresh Basil, Chopped
- ¼ cups Fresh Parsley, Chopped
- 1 whole Fresh Oregano, Chopped
- 1 whole Fresno Pepper, Seeds And Stem Removed, Diced
- 5 cloves Shallot, Diced
- ½ teaspoons Garlic, Minced
- 1 teaspoon Black Pepper
- 1 teaspoon Kosher Salt
- 4 cups Red Pepper Flakes
- 8 ounces, weight FOR THE SALAD:
- 2 whole Fresh Greens
- 10 leaves Fresh Mozzarella Cheese, Sliced
- 2 Tablespoons Large Tomatoes, Sliced
- ½ teaspoons Basil, Julienned
- ½ teaspoons Extra Virgin Olive Oil
- 1 loaf Kosher Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes