Chopped Caprese Salad is the perfect easy side dish for any BBQ! Simple, delicious, and healthy! Tomato, Mozzarella, Basil, and Balsamic Vinegar. A family favorite!
I’m kind of embarrassed to admit how many dinners at our house consist of tomatoes, basil, and fresh mozzarella. (Some of our favorites are Stuffed Caprese Chicken Sandwich, White Chicken Caprese Lasagna, and Cheesy Caprese Dip!) Pat and I both LOVE the flavor combination, and more often than not, our evenings are pretty simple. You would think a food blogger cooks every night, but this food blogger loves the simple things, and this super easy Chopped Caprese Salad is a favorite at our house! I’ve dressed it up just a smidge by using a quick and easy balsamic reduction drizzled on top. You just can’t go wrong with this favorite salad recipe.
I originally published this recipe back in 2015 right after we had returned from a trip to Italy and Spain. I have never loved the photos so I decided it was in need of a reboot! You could find the flavors of cheese, tomatoes, and fresh herbs on every corner and I was so in love. Well, with that and gelato. I didn’t come back lighter!
We ordered it in different variations at almost every meal on our trip. Now that we have a baby, this Chopped Caprese Salad is such a quick side or even meal to whip up in no time while still having all the flavor. The fresh basil is a MUST so don’t let me catch you using dried basil on this!! Pinky promise?
This tomato and mozzarella salad is great on its own or even used as a fresh salsa for chicken or fish! Balsamic chicken anyone?? Save some of this and throw it on a burger…YUM! You get the idea, the possibilities are endless.
What are your favorite Summer flavors? I would love to hear about them so I could maybe spice up our dinner routine. But for now, I’ll stick with my chopped caprese salad. Works great for me. 🙂
- 10 ounces cherry or cherub tomatoes, chopped in half
- 8 ounces whole milk mozzarella, cherry sized. Chopped in half or fourths
- 1/4 cup fresh basil, chopped
- 1/2 cup good quality balsamic vinegar
- 2 tablespoons honey
- salt and pepper to taste
- (note: you can also add 1 tablespoon of olive oil if you’d like the added flavor, but it’s not necessary)
- 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.
- 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.
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