Chopped Caprese SaladPosted: October 30, 2011
Being such a smartie pants, I thought that pairing a light salad with a roasted pork tenderloin would counteract the heaviness that is meat and prevent me from falling into a massive meat-induced coma. Oh boy, was I wrong! As usual, I plopped myself onto my boyfriend and fell right asleep :)
This has to be the simplest and yummiest salad I’ve ever made! I really can’t call this a recipe because well… it’s so easy! Here are the suggested instructions and it can be made in any order your heart desires….
KITCHEN TIP: definitely season to taste, feel free to add more balsamic vinegar!
Shouldn’t this classic be on everyone’s kitchen repertoire? :)
Until the next date night, xoxo.
Chopped Caprese Salad
serving size 2
- 3 large riped tomatoes
- 10-15 basil leaves
- 1 ball of mozzarella cheese
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- Core and dice the tomatoes.
- Cut the mozzarella cheese into bite-sized cubes.
- In a bowl, combine all the ingredients and toss well. Salt and pepper to taste.