Chopped Caprese Salad

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

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