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!

Ingredients

  • 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)

Directions

  1. 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.

  2. 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.