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Japanese Caprese Salad

Recipe Courtesy of Caroline Caron-Phelps of Pickled Plum


Yield: 4 servings | Prep Time: 15 minutes | Cook Time: 0 minutes


  • 2 large tomatoes, cut into ¼-inch thick slices
  • 8 oz. fresh mozzarella ball, cut into ¼-inch thick slices
  • 6 basil leaves, hand-torn, bite-size pieces

For the vinaigrette:

  • ¼ cup shallot (or onion), finely chopped
  • 2 Tbsp. NAKANO® Seasoned Rice Vinegar
  • 1 tsp. sugar
  • 1 Tbsp. soy sauce or Tamari for gluten free option
  • 1 Tbsp. sesame oil
  • salt and pepper, to taste


  1. Put all the ingredients for the dressing in a container that comes with a lid and seal tightly. Shake vigorously until the ingredients have emulsified. Set aside.
  2. On a medium size plate, layer tomato and mozzarella slices alternatively and top with basil pieces.
  3. Pour dressing on top and serve immediately.


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