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Iron Man and I have both been following the The South Beach Diet
One of our favorite recipes came from my dear friend Leslie, who invited us to have dinner with her beautiful family. Knowing our dietary efforts, Leslie supplemented our meal with a delicious caprese salad, for which I adamantly demanded (ahem) politely requested the recipe. The caprese salad gave us the delicious Italian-food taste that we love and missed. Better still, it’s quite quick and easy to prepare.
I’ve made it three times since.
Here’s how it’s done:
Layer in the bottom of a pan:
- Sliced Tomatoes
- Fresh Basil Leaves
- Sliced Mozzarella Cheese
Repeat Layers.
Drizzle with Balsamic Vinegar. Maybe a little Olive Oil too.
This could be eaten immediately, but it’s better if it is covered and refrigerated for a while; the longer the better.
Enjoy! I certainly am!
Leslie, did I get that right? Correct me if I missed anything or messed up the order of the layers. Yours was better, somehow.
This looks so delicious. Good for you two for doing South Beach. Do you eat a lot of fish? That is what would keep Jack from it :-)
How funny that you should share this since I just made this tonight while visiting family! We’ve eaten it for years and love it.
Hi Michelle! We loved having you over! I have made it a couple times since too :)
The only thing I do differently is I use a pre-made balsalmic vinegrette dressing. If I remember correctly, you make a good homemade dressing! Hope this helps!
Wow this sounds really good and simple. I will have to try it. Hey could you share some of your other recipes you like from this diet.
I would like to keep my carbs down this prenancy to try and keep the babies size down. They just keep getting bigger and bigger, I really have no desire to have a ten pound baby.
Thanks, Susan
Hi there. We live in France and a variation of this salad is a solid staple over here. If I might be so bold as to make a suggestion that makes it go from fab to super fab? Lay out your sliced tomato and Mozzarella, layering slightly in a circlular fashion. Salt and pepper the whole dish. Sprinkle your basil pieces on top. Drizzle with a little olive oil.
Now for the best part: place in the HOT SUN for fifteen or so minutes – do not cover unless you have one of those net thingies for flying insects. The heat from the sun and the salt/pepper on the tomatoes causes the juices to come out and mix with the warmed olive oil and basil. The cheese doesn’t melt, just warms slightly. Wowie-zowie Batman! Yum! Oh, there is no balsamic vinager added for this version.
Hi Kim,
Thank you for the tips! It sounds delicious and I will give try some of your tweaks to the recipe. I wonder, though, if I could get the same results by putting the dish in the oven for a few minutes. I don’t think I could get my husband to eat it if I put it in the sun. ;-)