RECIPE OF THE MONTH

Caprese Salad

The Caprese salad is my family’s favorite! This delicious dish is often served as the antipasto for an Italian dinner. It is simple to make, and now is the perfect time — gardens are teeming with fresh tomatoes by late August and early September. Plus, the fresh mozzarella makes this dish an excellent source of calcium! (Serves 4)

• 2-4 large, fresh, ripe tomatoes
• 8 ounces fresh Buffalo mozzarella
• 1 bunch fresh basil
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper to taste

Wash tomatoes and basil. Core tomatoes and cut into thin-to-medium slices. Slice mozzarella into thin slices (you can make them thicker, it just depends upon your taste). Place a single layer of basil on four plates (3-4 leaves each); then layer tomato slices on top of the basil (3-4 slices per plate). Top each slice of tomato with mozzarella. Drizzle one-half tablespoon of olive oil and one-quarter tablespoon of balsamic vinegar over each dish, and lightly season with salt and freshly ground pepper. Cover and refrigerate for 15-30 minutes before serving.

Nutritional information (per serving) 260 calories
17 g total fat
7 g saturated fat
10 g carbohydrate
2.5 g fiber
468 mg calcium
Portions: 2 Dairy, (or 1 Dairy + 1 Protein), 1 Vegetable, 2 Extra