Use the Hasselback technique to upgrade plain caprese salad with this fun twist! Cutting partially into the whole tomato creates openings to layer in fresh mozzarella cheese, basil and a balsamic drizzle for tons of flavor in this unique vegetable side dish recipe.
Hasselback Tomato Caprese Salad
Active Time: 20 minutes
Total Time: 20 minutes
4 medium tomatoes, cored
3 ounces fresh mozzarella, thinly sliced into 16 pieces
16 fresh basil leaves
1/4 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic glaze
Place tomatoes cored side down on a cutting board. Make 8 cuts down each tomato, slicing almost to the bottom (or core) but not all the way through. Carefully transfer the tomatoes to a serving platter. Fill each cut alternately with mozzarella and basil. Sprinkle with salt and pepper. Drizzle with oil and balsamic glaze.
Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick.
Recipe nutrition per serving: 146 Calories, Total Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 14 mg, Carbohydrates: 7 g, Fiber: 2 g, Total Sugars: 5 g, Added Sugars: 1 g, Protein: 6 g, Sodium: 283 mg, Potassium: 317 mg, Folate: 22 mcg, Calcium: 183 mg
Carbohydrate servings: 1/2
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)