An Italian in my Kitchen · by Rosemary Molloy★ 4.7 (3)
Zucchini Caprese Salad
NUTRITION · PER SERVING10M COOK
CAL 8%·PRO 10%
CARBS 4G9% OF CAL
1G FIBER1G OTHER2G TOTAL SUGAR
FAT 13G77% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ribbons of raw zucchini layered with fresh mozzarella, tomatoes, and basil in a simple olive oil dressing. A light, no-cook summer salad that works as a main or side.
mainitaliansaladgluten freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 -2 small / medium zucchini ((firm & tender))
- 1 small mozzarella ((fresh))
- 10-12 cherry or grape tomatoes ((halved))
- 6-8 fresh basil leaves ((chopped))
- 1/2 teaspoon oregano
- 1/4 teaspoon salt ((more or less to taste))
- 2-3 tablespoons olive oil
- 1 tablesppon balsamic vinegar
At a glance
PER SERVING · TIME 10M
CAL 8%·PRO 10%
CARBS 4G9% OF CAL
1G FIBER1G OTHER2G TOTAL SUGAR
FAT 13G77% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 222mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 17mg
- Calcium
- 77mg
- Iron
- 0.16mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 222MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.