| Created by | Spinneys |
| Prep time | 10 minutes |
| Serves | 4 |
| Cuisine | Salad |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 141 |
| Fat | 11g |
| Saturates | 5g |
| Protein | 8g |
| Carbs | 4g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Top and tail the citrus and remove the peel. Set the skin aside. Squeeze the juice from the sliced off ends into a small bowl.
2
Slice the peeled citrus and tomatoes into rounds and set aside for plating.
3
In a small bowl, mix the citrus juice with the white condiment, olive oil, salt and pepper.
4
Start layering the Caprese salad on a platter, alternating between the citrus and tomatoes.
5
Top with the fresh mozzarella and scatter over the basil leaves. Drizzle the dressing over the salad.
6
Serve as a light appetiser or side dish.
