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Jane's Caprese Salad

Caprese Salad

This classic salad is a favorite side dish for a low-point dinner. It includes one point of essential oils (olive oil in this case), a vegetable serving, and at least part of a milk serving.

Click any of the thumbnail photos for a 1024x768 size photo.



Per serving

1 medium Fresh tomato
  Thinly sliced onion
1/4 cup or so Fresh basil, torn into small pieces
1 oz. (or so) Light mozarella cheese (We use enough to make one Weight Watcher point)
1 tsp. Olive oil (We love the oil with citrus flavors from Stonehouse in Berkeley
1/2 tsp. Balsamic Vinegar
  Salt and freshly ground pepper
The whole table here is seven points, including the dry martini.


Slice tomato into bite size slices. Slice onion very thin. Clean basil leaves and pat dry. Tear basil into 1/2-inch or so pieces. (Figure 1.)

Arrange the tomatoes on a plate (Figure 3), salt a little (Figure 4), then spread onions, basil, and cheese on top.

Mix oil and vinegar in a small dish, and drizzle the mixture over the salad.

Figure 1
Figure 1. Onion, basil, tomatoes, ready for prep.
Figure 2
Figure 2. Jane weighs enough mozarella to make it one WW point.
Figure 3
Figure 3. Jane arranges the bed of tomato slices on a small plate.
Figure 4
Figure 4. Salt the tomatoes a little before adding other ingredients.
Figure 5
Figure 5. Spread onions and basil.
Figure 6
Figure 6. A dollop of balsamic vinegar in the olive oil
Figure 7
Figure 7. The olive oil after stirring
Figure 8
Figure 8. Drizzling the oil and vinegar.


The flavored oils from Stonehouse are really a treat on this salad.

We use lots of different light mozarella cheeses. When we use the little mozarella balls shown here, we like to call it a "hematite" salad. (Think of the pictures from Mars rover Opportunity.)

2 POINTS™ per serving