VEGGIES

Caprese Salad

low carb vegan recipe

Technically tomatoes are a fruit but we associate salads with vegetables and so here it is with the salads. If this book had a section called “Fruit & Fat” for sure this dish would be there! This salad reminds you that the notion of “low carb” is quite relative, since vegan mozzarella can be a bit higher in carbs compared to most ingredients in this volume.

And it’s definitely not low fat! But in the scheme of things, compared to a Chicago deep dish pizza, this is a relatively healthy alternative. If your goals are weight loss, either skip the cheese (or use a lot less of it) or eat this on a cheat day, otherwise it is fine for caloric restriction and weight maintenance goals.

3 smallish or 2 medium sized tomatoes
1 tbsp herb flavored extra virgin olive oil
⅓ tbsp balsamic vinegar
Ball of vegan mozzarella cheese
Fresh oregano and basil (to taste)
Salt and pepper (to taste)

Makes 2 servings.

Cut the tomatoes and mozzarella ball into slices and place in a mixing bowl. You are generally looking for a similar number and size of cheese and tomato slices, for a visually well-balanced presentation. If you end up with extra cheese, set it aside for use later with the bruschetta recipe or another caprese.

In a small bowl, mix the oil and vinegar.

Separate the fresh oregano and basil from their stems and wash in a tea strainer (that’s a great way to wash fresh herbs). Cut the basil leaves into smaller pieces because they are quite large compared to the oregano.

You don’t need too many fresh herbs but the more you throw into the salad, the more impressive it will look when photographing it :) and the flavor will pack more of an herbal punch (which sounds like an oxymoron).

Add the fresh herbs and oil vinegar mixture to the mixing bowl, toss with the cheese and tomato slices, and add salt and pepper to taste. Ready to serve!