Grace and I love this salad. We grow fresh basil each summer just so we can have Caprese salad on demand. This simple salad has a lot of flavor thanks to the balsamic vinegar. This is the ultimate summer side dish when you’re grilling up a steak or pork chop.
Chopped Caprese Salad
Servings 4
Calories 221.2kcal
Ingredients
- 8 ounces fresh mozzarella pearls
- 10 ounces cherry or grape tomatoes
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 dozen fresh basil leaves torn into bite-sized pieces or julienned
Instructions
- Mix all ingredients well and refrigerate a half hour before serving. Top with salt and pepper before serving
- If your tomatoes are larger, cut them in quarters or halves. If your tomatoes are bite-sized, you do not need to cut them in half and then your leftovers will store well in the refrigerator for 3 to 5 days. The cut tomatoes do not hold up as well overnight.
Notes
Caprese Salad Alternatives:
- Place one pearl and half a cherry tomato on a small toothpick with a basil leaf. Make several mini skewers, arrange on a plate and drizzle with olive oil and vinegar for a passed plate finger food option.
- If you have roma tomatoes and the larger log of sliced fresh mozzarella, you can make Caprese Stackers. Place the mozarella pieces on a serving plate. Top each with a slice of tomato. Drizzle the stacks with olive oil and balsamic vinegar and then sprinkle torn or chopped basil on top.
- You can make wreath or candy cane shaped caprese boards with basil leaf garnish for a holiday oresentation.
Nutrition
Calories: 221.2kcal | Carbohydrates: 5.1g | Protein: 10.8g | Fat: 17g | Fiber: 0.9g