Chopped Caprese Salad
My sister in law first introduced me to this recipe several years ago, and every summer when the tomatoes are ripe we make it, and I declare "I could eat this everyday for the rest of my life!" However, we only make it during our regular tomato season. There is something magical about using fresh, vine ripened, tomatoes that are so fresh picked, they are still warm from the sunshine. (If you don't have garden fresh tomatoes, hit up your local farmer's market, shop local, and get sweeter and fresher local fare.) This dish is my absolute, hands-down, summer favorite dish. It should probably be considered an appetizer, or a side, but I love to eat it for a quick cool lunch anytime.
3 cups chopped fresh tomatoes
1 cup loosely packed chopped fresh basil leaves
1 8oz package fresh mozzarella cheese (I like to buy presliced to make life easier), then chop into smaller bite sized pieces
1 1/2 tsp white sugar
a good drizzle of olive oil and balsamic vinegar (1-2 tbsp of each)
garlic salt and black pepper to taste
Pita chips for serving
Combine all ingredients and give it a good stir, try not to sneak a taste... I know its hard, ok just one little bite. Then put into fridge to cool, or serve garden fresh. I love to serve this with pita chips, but it would be amazing over pasta too. I'll admit I've even enjoyed it with nothing but a fork! If you have leftovers, it's even better the next day, maybe make a double batch just to be sure! Enjoy friends, and stay cool!