This recipe is from Cook’s Country (related to Cook’s Illustrated) and makes for a very hearty caprese salad.

• 8 oz. fresh mozzarella, cut into ½ inch pieces (about 1 cup)
• 3 Tablespoons extra-virgin olive oil
• 2 Tablespoons minced shallot
• 1 garlic clove, minced
• ¼ teaspoon + 1 teaspoon salt (steps 1 &3)
• ¼ teaspoon pepper
• ½ cup fresh basil leaves
• 1 ½ lbs. grape tomatoes, cut in half lengthwise
• 2 hearts of romaine, quartered lengthwise and cut into ½ inch pieces
• ¼ cup pitted kalamata olives, chopped
• 3 Tablespoons red wine vinegar

1. Combine mozzarella, olive oil, shallot, garlic, ¼ teaspoon salt and pepper in a medium bowl.
2. Coarsely chop half the basil leaves and add to mozzarella mixture; set aside while preparing tomatoes.
3. Combine tomatoes and 1 teaspoon salt in a separate bowl; transfer tomatoes to a colander set in the sink and let drain for 15 minutes, stirring occasionally.
4. Tear remaining basil leaves into ½ inch pieces.  Gently toss tomatoes, romaine, olives, vinegar, mozzarella mixture and basil leaves in a large bowl.  Season with salt and pepper to taste and serve.

Prep time:                   10 minutes

Additional time:          15 minutes

Servings:                      6