Chopped Caprese Salad

Chopped Caprese Salad - In Her Chucks

After nearly three years as a loyal CSA subscriber, I can honestly say, my weekly boxes have converted me in ways I never thought possible.  Once upon a time I used to feel lost and overwhelmed by the site of unwanted veggies but now I can honestly say I am a beet buff, a kale craver and most recently a proud tomato lover.

And if it weren’t for the help of my CSA, I don’t think those conversions would have been possible.  Week after week, they provided me with bunches of soil dusted root vegetables, luscious leafy greens and perfectly plump tomatoes.  And because I wouldn’t dare waste any of it, I had to get creative.  And slowly but surely, I became more and more excited to get these items in my box.  And today, I will pretty much eat anything.

Now, I know Caprese Salads aren’t anything new.  I mean, if you’ve met one Caprese Salad you’ve met them all, right?  Well, in this case, I promise that this Caprese Salad is sure to kick things up a notch.  The secret ingredient?  Kalamata olives.  These little suckers change. the. game.

Readers, meet my new favorite salad.  New favorite salad, meet my amazing and loyal readers.

Ingredients

1 pound cherry tomatoes, halved or quartered (or I like the Baby Heirloom Tomatoes from Trader Joe’s)

12 oz fresh mozzarella cheese, chopped (I use the Ciliegine Fresh Mozzarella Cheese from Trader Joe’s)

3 oz Kalamata olives, pitted and chopped

5-7 basil leaves, finely chopped

1-2 tablespoons extra virgin olive oil (or more to taste)

1 tablespoon white balsamic vinegar (or more to taste) *traditional balsamic vinegar would work fine here too

Salt and pepper to taste

Preparation

Throw the tomatoes, cheese, olives and basil into a bowl.  Add olive oil and vinegar.  Season with salt and pepper and toss to coat. Add more dressing or seasoning to taste.

What I love about this recipe is that it is so darn easy!  It’s the perfect dish to bring to a barbecue or pot luck or can be portioned out for a single meal.

The measurements shown above are merely suggestions.  Feel free to make this your own.  I personally prefer a balanced tomato to cheese ratio as each bite must have a piece of each before it enters my mouth.  Which is why I am obsessed with the Ciliegine Fresh Mozzarella Cheese from Trader Joe’s because it matches the size of the tomatoes perfectly :)

So for those of who have tomatoes coming out of your ears, here is one more recipe to add to your repertoire.  I promise you will love it.  I just can’t promise you it will make it to the dinner table before it’s half eaten.

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13 thoughts on “Chopped Caprese Salad

  1. I HAVE to eat this for lunch today! It looks so delicious!!!

  2. Heather,
    This looks delicious, and you’re so right–being a CSA member has changed me utterly.
    I’m tempted to try making mozzarella in tiny balls–I’ll add it to the pile of things to try. But since making mozzarella from one gallon of milk seems to yield about 2 gallons of whey . . . I’ll wait until I use up all the whey from the first mozzarella making session first.
    Thanks!

  3. Reblogged this on The Spicy Simmer and commented:
    I made this yesterday for lunch – and it was fantastic. I didn’t really measure out how much of anything I put in since it was just for me – but you have to try this! The kalamata olives take this salad to the next level and I’ll probably eat this one for lunch today, too!

  4. […] Chopped Caprese Salad (inherchucks.com) […]

  5. Deanna says:

    I love this recipe. Tomatoes are truly food of the gods. And cheese. Of course, cheese. Yum!

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