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 tbsp (13g) olive oil
- 1/2 tsp (7.5g) salt
- 1/2 tsp (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