Photo of Caprese Rice Salad by WW

Caprese Rice Salad

PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
We used jasmine rice, which gives off a slightly "flowery" taste, in this Italian-inspired dish.


Olive oil

2 tbsp(s)

Balsamic vinegar

1 tbsp(s)

Fresh cherry tomato(es)

4 cup(s), or grape tomatoes

Whole milk mozzarella cheese

6 oz, fresh, cut into chunks

Table salt

¾ tsp(s)

Black pepper

¼ pinch

Olive oil

1 tsp(s)

Uncooked jasmine rice

1 cup(s)

Fresh basil

cup(s), fresh, chopped

Uncooked onion(s)

1 small, chopped


  1. In a large serving bowl, combine 2 tablespoons of olive oil, vinegar, basil, tomatoes, mozzarella, salt and pepper. Set aside and allow to marinate while rice cooks.
  2. Heat remaining 1 teaspoon olive oil in a medium pot over medium heat. Add onion and cook until softened, about 3 minutes. Add rice and 1 3/4 cups water. Bring to a boil, cover and simmer until water is absorbed, about 20 minutes.
  3. Toss rice with tomato mixture; serve warm or at room temperature. Yields about 3/4 heaping cup per serving.