Japanese Caprese Salad

Name: Japanese Caprese Salad
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes + Model.Content.CookTime
Yield: 4 servings
Ingredients: 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; 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, to taste; pepper, to taste

Recipe Courtesy of Caroline Caron-Phelps of Pickled Plum

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

Ingredients

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

Directions

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.
On a medium size plate, layer tomato and mozzarella slices alternatively and top with basil pieces.
Pour dressing on top and serve immediately.

Tip:Dress your steamed and fresh veggies with NAKANO^® Rice Vinegar

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