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Chopped Caprese Salad
This is a slightly unconventional way to serve the traditional ingredients of a caprese salad,with the fresh tomatoes, mozzarella and basil all tossed chopped into bite-sized chunks and tossed together with olive oil, and a bit of salt and pepper.
There’s something extremely satisfying about growing your own food, and this salad is extra special because I picked the tomatoes and basil just hours before serving this salad.And it’s extra delicious! There is simply no better tomatoe than home-grown, but it doesn’t have to be your home — try your local farmer’s market for fresh tomatoes when making this salad, along with fresh basil. Sorry, but there’s really no substitute; I simply don’t make this salad without home-grown tomatoes and fresh basil.
As for the type of tomatoes, that is up to you. I used my cherry tomatoes because they were ripe first, but any ripe, home-grown tomatoes will work.
This makes a great first course to an Italian style meal with pasta, chicken or Italian sausage. Or, just add white beans and you have a complete vegetarian meal.
- Tomatoes - about 25 small cherry-sized, cut in half, or any other larger tomatoes, cut into bit-sized chunks (about 2 cups)
- Mozzarella cheese - about 1/2 lb, cut into chunks
- Basil - About 15 leaves, torn into small pieces
- Olive Oil - 2 Tblsp. (extra virgin)
- Salt - 1/2 tsp or more to taste, sea salt if possible
- Pepper - 1/2 tsp. or more to taste, freshly ground if possible.
- Place the tomatoes and cheese in a medium serving bowl.
- Top with shredded basil (I used my hands because I read somewhere that cutting basil affects its taste; I usually cut it with a knife and didn’t notice the difference.)
- Drizzle with olive oil.
- Add salt and pepper and toss well.
- Optionally, you can top with a freshly grated, flavorful Italian hard cheese such as Romano, Asiago or Parmesan.
- Serve right away, or referigerate; tastes best at room temperature or slightly chilled.
Make it a meal with:
