Chopped Caprese Salad
Becky Hardin—The Cookie Rookie
You can make Caprese salad any time of the year...but it is really delicious when tomatoes are in season. Enjoy!
10 ounces cherry or cherub tomatoes, chopped in half
8 ounces whole milk mozzarella, cherry sized, chopped in halves or fourths
¼ cup fresh basil
½ cup balsamic vinegar
2 Tbsp. honey
Salt and pepper to taste
1 Tbsp. olive oil (optional)
Add the balsamic vinegar and honey to a small saucepan over high heat. Bring to a boil and then reduce to a simmer. Once it’s reduced by approximately half and thickened to your liking (about 5-10 minutes) remove from the heat. Be careful it doesn’t get too thick, but a bit syrupy is good.
Toss all ingredients except for the reduction in a bowl. Drizzle with the reduction, adding a little at a time, tossing, tasting, and then adding more to your liking.
You can also prepare this with large tomatoes. Just cut them into smaller pieces.