Chopped Caprese Salad

Name: Chopped Caprese Salad
Yield: Serves 4 to 6
Ingredients: 8 ounces fresh, mozzarella, cut into 1/2-inch pieces (1 cup); 3 tablespoons, extra-virgin olive oil; 2 tablespoons, minced shallot; 1 , garlic clove, minced; 1¼ teaspoons, table salt, divided; 1/4 teaspoon, pepper; 1/2 cup, fresh basil leaves; 1 1/2 pounds, grape tomatoes, cut in half lengthwise; 2 , romaine hearts (12 ounces), quartered lengthwise and cut into 1/2-inch pieces; 1/4 cup, pitted kalamata olives, chopped; 3 tablespoons, red wine vinegar

6 comments

Appears in Cook's Country August/September 2013

We had to keep a few things from getting lost in translation when we turned this Italian classic into a hearty chopped salad.

SERVES4 to 6

TIME40 minutes

WHY THIS RECIPE WORKS

To transform a classic Italian appetizer into a hearty tossed salad, we add chopped romaine to the traditional tomato, mozzarella, and basil. Chopped globe tomatoes turned the salad watery, but halved grape tomatoes provide a pop of color a...

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