I’ve mentioned before that I during high school I worked at a wonderful little Italian restaurant that had delicious food. There were “job tiers” there and everyone that got hired started as a dishwasher. After a few months of scrubbing dirty dishes, you got moved up to salad girl, which was an exciting promotion for everyone. Besides making the dinner salads, the salad girl was also in charge of making the appetizers, garlic bread, antipasti, bruschetta, and my personal favorite, caprese salad. We would slice the tomatoes thick and then top with slabs of fresh mozzarella and red onion, and then drizzled with good olive oil and fresh basil.
The recipe I am sharing with you today is based on the classic caprese salad, but this one is chopped because I use it as a topping for chicken, steak, or pasta. Let’s call it, “caprese salsa.” This is delicious tossed with cold pasta and served as a pasta salad, or over freshly grilled meat. This time, I used it mixed with orzo and then stuffed in grilled zucchini, which I will share with you later this week!
There is nothing better during summer then perfectly vine-ripened tomatoes, and the only way to do them justice is to enjoy them raw. This salad gives the tomatoes the perfect opportunity to shine. While I said this makes a great topping for meats, truly my favorite way to enjoy it is straight from the bowl with a big hunk of Italian bread.
Whichever way you enjoy this, I know that you will love the freshness and versatility of this Chopped Caprese Salad!
Chopped Caprese Salad
- 3 large ripe tomatoes diced
- 4 oz. fresh mozzarella diced
- 3 tbsp. extra virgin olive oil
- 1-2 tbsp. good balsamic vinegar
- 1/4 cup fresh basil torn
- salt and pepper to taste
In a bowl, mix the tomatoes, oil, vinegar, and salt and pepper. Stir well and then let sit for 30 minutes. Do NOT refrigerate. Your tomatoes will get mushy. Add the cheese and stir. Right before serving, add the basil and check for seasoning. Add more salt and pepper if necessary, and then serve.
Use this for the 21 Day Fix! Measure out 1 green of tomatoes, 1 blue of fresh mozzarella, and then 1 tsp. olive oil!