This salad is a way to rearrange the same ingredients found in a Caprese Salad, plus adding some greens in the form of lettuce to increase the nutrition and the volume.
I first did this salad in this way when visiting my sister when she was living back in Indiana. She had all the ingredients for a caprese salad – tomato, fresh mozzarella, great olive oil and balsamic vinegar. The only thing was that the size of the ingredients were not the traditional ones to fix a traditional caprese… we had delicious grape tomatoes and bocconcini mozzarella. So this is how I rearranged the ingredients to make it work for us…
TOMATO MOZZ SALAD
10 – 12 grape tomatoes, sliced in half 4 thick slices of fresh mozzarella or 6-8 bocconcini balls, cubed 6-8 romaine lettuce leaves, sliced and hard core pieces removed Drizzle of extra-virgin olive oil Drizzle of balsamic vinegar Salt and Freshly Cracked Black Pepper 2-3 fresh basil leaves – optional
- In a small bowl, mix together the tomatoes, mozzarella cheese, olive oil, balsamic vinegar, salt and pepper. Add now also the basil leaves, if using. Marinate tomatoes and cheese for about 20-30 minutes. You can do this first and they can marinate while you prepare the rest of your meal.
- In a salad bowl, add the lettuce leaves and mix together with the tomato/cheese marinated mixture. Toss to combine. The extra mix of oil/vinegar will dress your salad beautifully.
The balsamic vinegar kind of “stains” the mozzarella and it looks “dirty”. Even if the looks are not the best, the flavors are. My sister called me once after I had left to remind her of the ingredients because she wanted to make it for company. That’s how tasty this is…