Caprese Chopped Salad

It’s not quite time for local tomatoes, though the excessive heat might lead you to believe otherwise this week, but I’ve been buying cherry tomatoes from Florida lately to put in tabbouleh.  This week’s cherry tomatoes were so good that I couldn’t resist a caprese salad.  My other motivation was that I have the most amazing olive oil that I brought back from the Cilento region of Italy.  I’m always torn between using this one drop at a time so that it will last longer and drinking it with a straw because it’s that good.  A caprese salad is the perfect vehicle for this olive oil.

Because my real intent was to highlight the olive oil I opted not to use any balsamic or other vinegar in this.  Just fresh mozzarella, cherry tomatoes and basil that I picked out of my herb garden about 5 minutes before I ate it.  A little salt and pepper and it was the perfect salad course.

I know I’ve said it a hundred times before, but simple food can be amazing if you have amazing ingredients to work with.  I can’t wait to make this again when I can pick the tomatoes off of the vines in the yard.


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