Chopped Caprese Salad
Prep time: 0:30
Total time: 0:30
Categories: Appetizer, Salad
• 6 Plum Tomatoes
• ½ Red Onion, chopped
• 2 Cloves Garlic
• 1 Cup Basil, loosely packed
• 8 Ounces Fresh Mozzarella, cubed
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon White Balsamic Vinegar
• 1 Teaspoon Sea Salt
• Fresh Ground Pepper
Slice plum tomatoes in half lengthwise and on an angle slice off the white stem. Cut in half again into wedges then cut wedges in half crosswise. Add chopped tomatoes to a medium mixing bowl.
Cut red onion in half and chop into ½ inch pieces. Add to bowl.
Remove paper from garlic and chop off stem. Mince or crush through a press and add to bowl.
Tear basil leaves off stems and lay on top of each other. Chiffonade the basil: roll them into a cigar and slice into thin strips. Add them to the mixing bowl by lightly separating them with your fingers.
Chop the mozzarella roughly into approximately ½ inch cubes. Add to bowl.
Add your favorite extra virgin olive oil and white balsamic vinegar. Season with salt and pepper. Mix lightly with clean hands. May be eaten immediately but improves as it sits covered on the counter for up to three hours. Stir lightly before serving. Be sure to have some crusty bread on hand to mop up the juice.
Made with The Recipe Box. http://www.therecipeboxapp.com/
- Mini Caprese Bites (zoomyummy.com)
It was Memorial Day weekend, 1988. It was only two weeks after the death of my son. In weeks that spanned less than two months my son died, my father sold his business, I became unemployed, I turned 30 and had an emergency appendectomy.
A dear friend invited my husband and me to dinner at the Youngstown Yacht Club. We ordered cocktails and sat outside by the dock sipping and chatting with their friends. I knew a few of them from my Lew-Port days and others were new to me. No one was in a hurry to dine and when we did we gained at least six more people at our original table for four.
It was all so very civilized.
What I did not know then was that it would change the course of my life for years to come. At dinner I sat next to a man named Bob Finn. He and his wife Barbara owned Yachting World, the local yachting supply store. It seemed that he needed a bookkeeper and seeing as I was dazed and unemployed it seemed a good idea to hire me to work in an industry I had absolutely no knowledge of.
I had relative anonymity only one mile from my house because most of the people who I came in contact to on a daily basis knew nothing about me. I didn’t have to wear a name tag that said “Hug me, my son is in heaven!” The people I did meet were kind and the job was relatively easy. Previously I handled a payroll of 150 and now it was only five or six. Mr. Finn was no more demanding than my father and I sincerely enjoyed learning something new.
I learned about cleats and winches, telltales and wind meters. I loved that most of the people were happy largely because they were spending their leisure time spending their leisure money. This was so unlike the car business where you could count on at least one person a day yelling at the cashier because she was personally responsible for the fact they needed a break job.
I met Granny Orr, also known as the Mouth of the River, because she did much of the PA work at the Level Regatta. “Hurry hurry hurry! This nice young man is looking for a bikini clad young lady to crew on his boat.” She was a classic. When my son Anthony was born a few years later she knit the most beautiful Christmas stocking which we still hang every year.
Have you ever volunteered to bring a dish to a friend’s house after a busy work day? I’m usually tempted to buy something ready made…and sometimes I do (even a foodie has to know her limits). However, with a little advanced planning you can personalize this quick dish.
I decided to bring something reasonably small. I visualized how the little bowls and mini colander will fit on the platter and what will be in them.
I secure the various serving pieces and add a few ice packs to my handy tote cooler.
Deciding what will go into the containers is next. Fresh fruit would be perfect in the mini colander.
Next I needed to chose what would go into the white bowls. I decided on a mix of green olives stuffed with garlic cloves and little sweet red pepper from the take-out olive stand at the grocery store. By the way, those little red gems can be stuffed with both sweet and savory nuggets for another fun snack.
I was pretty excited I remembered these brightly colored picks to make serving and enjoying this appetizer even more fun.
It’s many hours and many hand washings later and I can still smell what I cooked all over my hands. And, that’s not a bad thing!
I am using the last of the San Marzano tomatoes I canned last fall. I guess I will need to do more this year!
I’m very loyal. I think Contadina makes a great, consistent product. When I don’t have my own tomatoes I always use Contadina.
I remember as a girl watching my mother make meatballs. She would shiver with how cold the meat was. Sometimes she would ask me to roll up her sleeves (I learned about food safely as a young foodie!).
This bowl of olive oil and 1/4 cup measure are my secret weapons while making meatballs. With the eggs, cheese, breadcrumbs and spices I get ten 1/4 cup meatballs per pound of ground meat. It is exceedingly predictable so planning is easy and they cook evenly when they are the same size.
Here are those little soldiers, all lined up in a row. The secret here is the pork fat and juice on the bottom of the foil lined pan. Before I even chop an onion or pepper I fire up my broiler, line my heavy 13″ x 9″ baking pan and cook my pork. I used pork shoulder and ribs today. They were big so I cut each into three pieces.