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.
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Have a yummy day!