DiSpirito drizzles this salad with "super olive oil," which has almost 75 percent less fat and calories than regular olive oil.
3 tablespoons water
1 tablespoon green olive juice (from a jar of green olives)
1/8 teaspoon xanthan gum
1 tablespoon extra virgin olive oil
3 large ripe tomatoes (heirloom, if possible) sliced into 16 1/2-inch slices
Freshly ground black pepper
6 ounces fresh mozzarella, sliced 1/4-inch thick>br> 12 fresh basil leaves, torn into small pieces, stems removed
1. Combine water, olive juice, and xanthan gym in a small bowl and whisk until thick. Add olive oil and whisk until smooth.
2. Season tomatoes with salt and pepper. Top each with a slice of mozzarella, then season again lightly with salt and pepper. Arrange 4 tomato and cheese slices overlapping on each of 4 small salad plates and scatter basil on top. Drizzle each plate with 1 tablespoon olive oil mix.
Nutritional score per serving: 167 calories, 11.5g fat