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Name: Chopped Caprese Salad (Best-Ever Salads America's Test Kitchen)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 8 ounces Fresh mozzarella cheese cut into 1/2 inch pieces (1 cup); 3 tablespoons Extra virgin olive oil best if infused oil i.e garlic, basil, shallot; 2 tablespoons Shallots or 4 green onions minced; 1 clove Garlic minced; 1/2 cup Fresh basil; 1-1/2 pounds Grape tomatoes halved lengthwise; 2 12 ounce Romaine hearts, chopped; 1/4 cup Kalamata olives chopped; 1/4 cup Gorganzola or Feta cheese crumbled; 1 juice Lemon; 2 tablespoons Balsamic dressing

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INGREDIENTS

8 ounces Fresh mozzarella cheese ; cut into 1/2 inch pieces (1 cup)
3 tablespoons Extra virgin olive oil ; best if infused oil i.e garlic, basil, shallot
2 tablespoons Shallots or 4 green onions ; minced
1 clove Garlic ; minced
1/2 cup Fresh basil
1-1/2 pounds Grape tomatoes ; halved lengthwise
2 12 ounce Romaine ; hearts, chopped
1/4 cup Kalamata olives ; chopped
1/4 cup Gorganzola or Feta cheese ; crumbled
1 juice Lemon
2 tablespoons Balsamic dressing

INSTRUCTIONS

1. Combine mozzarella, oil, shallot, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl. Chop half of basil leaves coarse and add

to mozzarella mixture; set aside while preparing tomatoes.

2. Combine tomatoes and 1 teaspoon salt in separate bowl, then transfer to colander set in sink and let drain for 15 minutes, stirring

occasionally. (Tomatoes can be prepared up to 1 hour in advance.)

3. Tear remaining basil leaves into 1/2-inch pieces. Gently toss tomatoes, romaine, olives, lemon juice, balsamic, mozzarella mixture, and

basil together in large bowl. Season with salt and pepper to taste, and serve.

NOTES

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Chopped Caprese Salad (Best-Ever Salads America's Test Kitchen)

8 ounces Fresh mozzarella cheese cut into 1/2 inch pieces (1 cup)
3 tablespoons Extra virgin olive oil best if infused oil i.e garlic, basil, shallot
2 tablespoons Shallots or 4 green onions minced
1 clove Garlic minced
1/2 cup Fresh basil
1-1/2 pounds Grape tomatoes halved lengthwise
2 12 ounce Romaine hearts, chopped
1/4 cup Kalamata olives chopped
1/4 cup Gorganzola or Feta cheese crumbled
1 juice Lemon
2 tablespoons Balsamic dressing

1. Combine mozzarella, oil, shallot, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl. Chop half of basil leaves coarse and add
     to mozzarella mixture; set aside while preparing tomatoes.
2. Combine tomatoes and 1 teaspoon salt in separate bowl, then transfer to colander set in sink and let drain for 15 minutes, stirring  
     occasionally. (Tomatoes can be prepared up to 1 hour in advance.)
3. Tear remaining basil leaves into 1/2-inch pieces. Gently toss tomatoes, romaine, olives, lemon juice, balsamic, mozzarella mixture, and   
     basil together in large bowl. Season with salt and pepper to taste, and serve.

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Nutrition

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Serving Size: 1 Serving (76g)
Recipe Makes: 4 Servings

Calories: 200
Calories from Fat: 133 (66%)

Amt Per Serving		% DV

	Total Fat 14.8g	20 %
	Saturated Fat 6.5g	33 %
	Monounsaturated Fat 6.8g
	Polyunsanturated Fat 0.9g
Cholesterol 36.3mg		11 %
Sodium 424.7mg		15 %
Potassium 69mg		2 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 2.3g
Protein 14.1g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 200

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