June 14, 2009

Jen's Caprese Chopped Salad

Here is the recipe for the salad I made last night. It has all the flavors of a traditional caprese salad, but easier to serve and eat (especially for kids). This is one of my favorite summertime salads!!!

Jen's Caprese Chopped Salad

6-8 ripe tomatoes, either on the vine or Roma (I would do 8 if using Roma tomatoes)
salt and pepper to taste
1/4 cup of extra virgin olive oil
2-4 Tablespoons of balsamic vinegar
1 ball of good quality mozzarella (preferably buffalo mozzarella)
1 small package of fresh basil, chopped

Slice all tomatoes into half moon shapes and place in a large serving bowl. Cut cheese into bite sized pieces and add to bowl. Stack and roll basil leaves, then chop basil in a chiffonade or smaller cut and add to bowl. Generously salt and pepper the tomato mixture (approximately 1 teaspoon of pepper and 1-2 teaspoons of salt). Add oil and vinegar. Stir with a large spoon, making sure to combine well. Let salad rest in the fridge for at least 1/2 hour before serving.

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