A favorite salad often served in Italian restaurants. I usually find that there’s too much cheese for this salad. You can now purchase mini bocconcini, which suits the salad better in terms of nutrition.
1. Lightly coat a small skillet with cooking spray and add the oil. Sauté the onion slices over medium heat for 10 minutes, or until tender and lightly browned. Add the sugar and sauté another 5 minutes. Set aside.
2. Arrange the tomatoes, bocconcini cheese and olives on a serving platter. Place the caramelized onions on top.
3. Prepare the dressing by whisking together the oil, sour cream, mayonnaise, balsamic vinegar, honey and garlic until well blended. Pour the dressing evenly over the salad and toss. Garnish with basil and serve.
2 tsp vegetable oil
1/2 large sweet white onion, thinly sliced
1 tsp brown sugar
2 large field tomatoes, cut into 1/4-inch slices
4 plum tomatoes, each cut into 4 wedges
1 1/2 cups cherry or grape tomatoes, cut in half
2 oz bocconcini cheese, thinly sliced
1/4 cup halved kalamata olives
2 Tbsp olive oil
1 Tbsp low-fat sour cream
1 Tbsp light mayonnaise
1 1/2 tsp balsamic vinegar
1/2 tsp honey
1/2 tsp finely chopped garlic
3 Tbsp chopped fresh basil
Nutritional Analysis per Serving
Protein 5 g
Fat 15 g
Saturated Fat 3.9 g
Carbohydrates 14 g
Cholesterol 12 mg
Sodium 320 mg
Fiber 3 g
Prep Time: 15 minutes
Cook Time: 15 minutes
Make Ahead: Prepare the salad early in the day and refrigerate until ready to serve. Dress at the last minute.
Nutrition Watch: Lycopene, which is an antioxidant in tomatoes, may have cancer-fighting properties.