In case you haven’t noticed, I’ve been all about tomatoes lately {here and here}. It’s probably just because we’re about to enter peak tomato season here in Southern California, so they’re becoming juicier, and more flavorful each week.
Today I’d like to share with you my quick and easy spin on on the Italian classic- caprese salad. This chopped version is always my go-to when I need something in a pinch. It’s easy to make and even easier to serve, making it perfect for BBQs, when serving large groups, and especially when the weather is hot and you’re craving something refreshing.
Ingredients
- 16 oz tomatoes, chopped (any kind will do. I used grape tomatoes, quartered)
- 8 oz mozzarella cheese, cubed
- 1/4 cup fresh basil, chopped
- 2 teaspoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon minced garlic
- Salt
- Fresh cracked pepper
Instructions
- In a large salad bowl, toss the chopped tomatoes, cubed mozzarella, and basil until combined.
- In a small bowl, whisk the olive oil vinegar and garlic with a fork. Pour over top of the tomato and mozzarella mixture.
- Season generously with salt and fresh pepper, then toss until the entire mixture is evenly coated.
- Serve immediately, or store covered witha damp paper towel in the refrigerator until ready to serve, no more than a few hours.
For even more ripe deliciousness, you could throw in some diced avocado, or I’ve even seen it served with some white beans, prosciutto, olives, or chicken tossed in. Enjoy!
For more recipes like this one, be sure to visit the Fab Housewife Recipes page.
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