Chopped Caprese Salad Recipe

Course: Salad, Side Dish

Cuisine: American, Italian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 215kcal

Author: Becky Hardin

This Chopped Caprese Salad recipe is always loved by all. Double or triple the recipe to serve at a family get-together or work BBQ. It’s so versatile and delicious with so many foods.

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Ingredients

½ cup balsamic vinegar
2 tablespoons honey
10 ounces cherry tomatoes chopped in half
8 ounces Mozzarella Ciliegine "cherry-sized" whole milk fresh mozzarella
¼ cup chopped fresh basil
Kosher salt and freshly ground black pepper to taste

Instructions

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 10-15 min), remove from the heat. Be careful it doesn't get too thick, but a bit syrupy is good.
½ cup balsamic vinegar, 2 tablespoons honey
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.
10 ounces cherry tomatoes, 8 ounces Mozzarella Ciliegine, ¼ cup chopped fresh basil, Kosher salt and freshly ground black pepper

Video

Notes

You can also add 1 tablespoon of olive oil if you'd like the added flavor, but it's not necessary.

Storage: Chopped Caprese salad is best enjoyed within 24 hours of being made but will keep well in an airtight container in the refrigerator for up to 3 days. Drain excess liquid before serving.

Nutrition