Recipes // Salads // Caprese Salad

Caprese Salad

Salad Ingredients
  • 3 large ripe tomatoes, heirloom if possible
  • Salt
  • Freshly ground black pepper
  • 6 ounces fresh mozzarella, sliced ¼ inch thick
  • 12 fresh basil leaves, torn into small pieces, stems removed
  • 4 tablespoons Super Olive Oil 
  1. Slice the tomatoes into 16 even ½-inch-thick slices
  2. Season lightly with salt and pepper
  3. Top each with a slice of mozzarella, then season again lightly with salt and pepper
  4. Arrange 4 tomato and cheese slices overlapping on each of 4 small salad plates and scatter the basil on top
  5. Drizzle each plate with 1 tablespoon Super Olive Oil


Super Olive Oil

(almost 75% less fat and calories)


  • 1 cup water
  • 5¼ tablespoons garlic-stuffed green olive juice, such as Mezzetta
  • ¹/8 teaspoon xanthan gum
  • 5 tablespoons extra virgin olive oil


  1. Pour the water and olive juice into a blender and blend on the lowest setting
  2. With the motor running, sprinkle the xanthan gum into the vortex and continue to blend on the lowest setting until the liquid thickens, about 1 minute
  3. Increase the blender speed to medium and pour in half of the olive oil in a steady stream, then increase the speed to high and add the remaining oil
  4. Blend the mixture until it is homogeneous, about 30 seconds
  5. Pour the Super Olive Oil into a jar and keep refrigerated; shake well before using

Makes 1½ CUPS

(1 serving equals 1 tablespoon)

b e f o r e fat (grams) 14 calorie s 120

after fat (grams) 3 calorie s 28

Tip | Do not sauté or fry with Super Olive Oil; it is only for seasoning or finishing. Use in place of olive oil for salads, in vinaigrettes, and to finish seasoning a completed dish as you would use any high-quality extra virgin olive oil. Heating Super Olive Oil will cause it to get lumpy and separate.

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