Have you tried heirlooms? These beautifully colored tomatoes lack the genetic mutation that gives tomatoes their red color. Not only they are far more flavourful and juicy than regular tomatoes, but they're also more nutritious!
It's up to you whether you use the skewers or make a regular Caprese salad using my Home-made Red Pesto.
Nutritional values (per serving, 3 skewers):
|of which Saturated||11.4||grams|
Macronutrient ratio: Calories from carbs (7.6%), protein (26.2%), fat (66.2%)
(Or 2.4 g net carbs per 1 skewer)
Ingredients (makes 2 servings):
- 2 cups baby heirloom or cherry tomatoes (300g / 10.6 oz)
- 2 cups baby mozzarella cheese balls (180g / 6.3 oz)
- ½ cup mixed olives, pitted (60g / 2.2 oz)
- 2 tbsp red or green pesto, try Home-made Red Pesto
- 2 tbsp fresh basil (I used Greek basil which has smaller leaves)
Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- Wash the tomatoes and basil. I used green and kalamata marinated in oregano and extra virgin olive oil.
- Mix the mozzarella with the pesto.
- Assemble the skewers by piercing the tomatoes, mozzarella and olives. Garnish with fresh basil.