cubed, hacked caprese
When it comes to off-the-cuff and mostly unplanned cooking, I have a tendency to do this thing that, depending on your perspective, is either a total shame or completely understandable: I don’t tell you about it. I’ll have thrown together a salad or a sandwich or some odd assortment of vegetables and couscous and made us lunch or dinner and Alex will say, “will you put this on your site?” and I’ll say “Of course not. Is there some shortage of recipes for sandwiches or roasted vegetables on the internet? Feh, it would be .” [Yes, I actually talk like this. It's embarrassing and I should keep to myself.]
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | 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
- 3/4 to 1 pound fresh mozzarella, diced into 1/2-inch cubes
- 1 pound peak-season tomatoes (I prefer roma for this because they’re less wet, but other varieties also work), diced into 1/2-inch cubes
- 1 15-ounce can white beans, drained and rinsed or 1 3/4 cups white beans that you’ve cooked fresh
- 1/4 cup pesto (or a handful of slivered basil plus 1/4 cup olive oil)
- 3 to 4 tablespoons red wine vinegar
- Salt and pepper to taste