- Servings: 4-6
- Prep Time: 1 hour 15 minutes
- Total Time: 1 hour 15 minutes
Ingredients:
| ½ lb | Fresh Mozzarella Cheese, ¼" dice |
| 6 | Large Firm Roma Tomatoes; Deveined, seeded qne ¼" dice |
| 1 cup | Chiffonade Fresh Basil Leaves |
| 1 | Small Yellow Onion, ¼" dice |
| 2-3 | Large Cloves Garlic, crushed and finely chopped |
| ½ cup | Extra Virgin Olive Oil |
| ¼ cup | Balsamic Vinegar |
| Coarse Kosher Salt & Freshly Ground Black Pepper To Taste | |
| 2 Tbsp | Drained Capers, optional |
| Crusty Italian Bread or Baguette, sliced into ¼" slices |
Directions:
Combine the
tomatoes, mozzarella cheese, basil, onions and capers. In a separate
small bowl whisk the olive oil, the balsamic and garlic together. Taste
and correct seasoning with salt and pepper, then drizzle the mixture
over the tomato and mozzarella mixture in the bowl, tossing to combine.
For the best taste, allow the salad to rest about 1 hour before serving. Serve chilled or at room temperature, accompanied by slices of crusty Italian bread or baguette on which to create an hors d'oeuvres portio, or to enjoy as a side salad composed of 1/4 of the mixture. A portion is considered to be about a tablespoon of the chopped salad distributed over a slice of the bread.
For the best taste, allow the salad to rest about 1 hour before serving. Serve chilled or at room temperature, accompanied by slices of crusty Italian bread or baguette on which to create an hors d'oeuvres portio, or to enjoy as a side salad composed of 1/4 of the mixture. A portion is considered to be about a tablespoon of the chopped salad distributed over a slice of the bread.
Helpful Tips:
The 1 hour prep time includes both cubing the ingredients and time to marinate.
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