While they all contain the same few ingredients, these easy-to-make flatbreads come in a range of thicknesses and are a regular presence on Chinese menus. These will be crispier if you make them thinner, but you won’t get that lovely oniony interior with layers. I aim for a medium thickness since, on the other hand, if you make them too thick, they could be a touch doughy inside.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Ingredients
- ½ cup aged balsamic vinegar
- 2 large Roma tomatoes, sliced into 1/4-inch-thick rounds
- 1 large cucumber, peeled and sliced into 1/4-inch-thick rounds
- 1 (8 ounce) package sliced fresh mozzarella cheese
- 1 cup fresh basil leaves
- 1 tablespoon olive oil
- salt and ground black pepper to taste
Instructions
- Bring balsamic vinegar to a boil in a small saucepan over medium heat. Boil until reduced to 1/4 cup, about 8 minutes. Remove from the heat and allow to cool to room temperature.
- While the balsamic vinegar is cooling, arrange tomatoes, cucumber, mozzarella slices, and basil leaves in a layered pattern on a small serving platter until the platter is covered. Drizzle with olive oil and season with salt and pepper.
- Drizzle 1 to 2 tablespoons of the cooled balsamic vinegar over the salad. Serve immediately.
- Nutrition data for this recipe includes the full amount of reduced balsamic vinegar. The actual amount consumed will vary.
Nutrition Facts
| Calories | 141 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 4 g |
| Sodium | 265 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and delicious! The presentation on a white plate/platter is so pretty! This is a keeper!
Excellent! I cut the recipe back to accommodate two servings, using one large garden tomato, 1/2 a medium cucumber, 10 slices of buffalo mozzarella cheese, freshly cut basil, a generous sprinkle of garlic salt, pepper, and a drizzle of first cold pressed Greek olive oil. I cut everything into quarters for ease of serving. I reduced 1/4 cup of aged balsamic vinegar to a tablespoon of syrup, and drizzled over all. Served it with chicken parmesan, sauce, and spaghetti. So, so good. The best garden fresh salad of the summer.
This is a brilliant idea. I have cucumbers in my garden along with tomatoes and basil! And it is pretty.
Easy to make and tastes great!
Excellent! The cucumber adds a refreshing twist to traditional caprese salad. Perfect on a hot summer day. Everyone enjoyed it and I’ll be making it again.
Cut the slices of mozzarella and the tomatoes in half, width-wise. That way, you’re not left with a mouthful of cheese and the cukes come out a bit, which is a good thing.
Super light and tasty!