- Servings: 4-6
- Prep Time: 15 minutes
- Total Time: 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.
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