SERVES 4
Literally, “a salad from Capri,” this dish pairs tomatoes and olive oil, a marriage that helps the body utilize nutrients. Red foods (like tomatoes and watermelon) contain lycopene, an antioxidant that when combined with unsaturated fats is absorbed by the body more readily.
2 Roma tomatoes, cored and sliced
2 yellow tomatoes, cored and sliced
8 ounces fresh mozzarella, thinly sliced
2 tablespoons freshly chopped parsley
2 tablespoons freshly chopped basil
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 garlic clove, minced
Sea salt
Freshly ground black pepper
Layer the tomatoes and mozzarella in overlapping fashion, making a circular pattern on a plate. Sprinkle with herbs. In a small bowl, whisk together the olive oil, vinegar, and garlic, then drizzle over the tomatoes. Season to taste with salt and pepper. Serve immediately.
| Nutritional Profile | |
| Serving size: 1 cup | |
|---|---|
| Calories: | 304 |
| Protein: | 16 g |
| Fiber: | 1 g |
| Fat: | 23 g |
| Saturated fat: | 9 g |
| Sodium: | 588 mg |
| Vitamin A: | 692 IU |
| Vitamin C: | 17 mg |
| Vitamin E: | 2 IU |
| Beta-carotene: | 277 µg |
| Lutein and zeaxanthin: | 219 µg |
| Lycopene: | 798 µg |