I’ve always been a big fan of caprese salad. Whats not to like? It has basil, tons of mozzarella cheese, and lots of savory olive oil. My only issue with it is that, generally, it’s pretty caloric. All that cheese and olive oil really adds up. I was recently craving caprese salad and decided that spiraling everything in it could make a smaller serving of it seem larger. I also hypothesized that adding in some cucumber would make it seem more substantial without adding too many extra calories. It turned out great, though I did find that spiralizing mozzarella cheese is pretty much impossible–it’s just too soft. Instead I cut it into small cubes.
One thing to note about this salad is that it doesn’t keep well. Cucumbers are very watery, so the whole salad gets a bit mushy and watery if you leave it in the fridge for a few days. Make it when you want to eat it and you’ll have a fresh, light caprese salad that I’m sure you’ll love.
Spiralized Caprese Salad
Servings: 5 · Serving Size: 1 large cup · Calories: 157
Fat: 73 g · Cholesterol: 32 mg · Sodium: 141 mg · Carbs: 4 g · Fiber: 1 g · Sugar: 3 g · Protein: 8 g
- 4 roma tomatoes
- 1 large cucumber
- 8 oz. mozzarella
- 1 Tbsp olive oil
Rinse tomatoes. Peel cucumber and cut in half. Using the ribbon blade, spiralize tomatoes and cucumber into a large bowl. Using your hands, rip the ribbons into bite-sized pieces.
Cut mozarella into bite-sized chunks. Add to the bowl with the ribbons. Top with olive oil, salt, and pepper, and stir to thoroughly combine.
Serve topped with thinly sliced basil.