This recipe takes the classic pairing of mozzeralla and tomatoes with basil and adds a few interesting and delicious twists.
1⁄2 lb. mozzarella cheese, part skim milk, cubed, use fresh 8 quartered tomatoes, medium size
1 lb. artichoke hearts
1 red onion, small, julienned
1 tablespoon chopped basil
2 tablespoons chopped parsley
24 green olives, sliced
2 tablespoons olive oil, extra virgin 1⁄4 cup red wine vinegar
1⁄4 teaspoon black pepper, ground 1⁄4 teaspoon sea salt
Toss all the ingredients together and serve.
Nutritional breakdown per 2 ounce portion: 35 calories, 1 gram of protein, 4 grams of carbohydrate and 2 grams of fat.