Description
Fresh hydroponic tomatoes, fiery watercress, and creamy mozzarella are drizzled with olive oil and a sprinkle of salt and pepper for a vibrant Caprese salad.
Ingredients
Units
Scale
- 2-3 small hydroponic tomatoes, sliced into 1/4 - 1/2 inch thick slices
- 1 bunch watercress, washed and leaves removed from stems
- 1 8 oz ball (226g) mozzarella, sliced into 1/4 - 1/2 inch thick slices
- 1 tablespoon (13g) olive oil
- 1/2 teaspoon (7.5g) salt
- 1/2 teaspoon (7.5g) pepper
Instructions
- Slice the hydroponic tomatoes into 1/4 – 1/2 inch thick slices.
- Slice the mozzarella to the same thickness as the tomatoes.
- Rinse and dry the watercress, then remove the leaves from the stems.
- On a serving dish, layer the tomato slices, mozzarella slices, and watercress leaves.
- Drizzle the olive oil over the layered salad.
- Sprinkle salt and pepper evenly over the top.
- Serve immediately to enjoy the fresh flavors.
Notes
Hydroponic tomatoes are a great alternative to heirloom tomatoes early in the season. They are grown in greenhouses without soil, receiving nutrients through water. This salad is best served immediately to enjoy the fresh flavors. You can substitute regular tomatoes if hydroponic ones are not available.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3
- Sodium: 300
- Fat: 14
- Carbohydrates: 5
- Fiber: 1
- Protein: 11
- Cholesterol: 30