{"id":10373,"date":"2024-09-11T11:28:18","date_gmt":"2024-09-11T17:28:18","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=10373"},"modified":"2026-06-02T03:02:51","modified_gmt":"2026-06-02T09:02:51","slug":"chopped-caprese-salad-recipe","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/chopped-caprese-salad-recipe.html","title":{"rendered":"Chopped Caprese Salad"},"content":{"rendered":"<p><em>Traditional Caprese Salad is thick sliced beefsteak tomatoes, slices of mozzarella balls, basil, olive oil and balsamic glaze &#8211; definitely knife and fork food, tricky to serve and quick to look messy.\u00a0 For a larger, serve-yourself group, something mixed works better.\u00a0 Problem is, I want real, big, juicy tomatoes, not puny (no taste) cherry tomatoes.\u00a0 And cheese I can have with each and every bite.\u00a0 So, here is the results of a conglomerate of recipes, ideas, and trials.<br \/>\nAdd some small-to-medium pasta for an entree salad.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>2 of the best looking tomatoes you can find (3 if smaller than your fist)<\/li>\n<li>2 Tab olive oil (the best you have, please)<\/li>\n<li>1\/2 tsp chopped garlic<\/li>\n<li>2 Tab balsamic vinegar (white balsamic, If you can find it.)<\/li>\n<li>\u00bd tsp sea salt<\/li>\n<li>\u00bc tsp coarse ground pepper<\/li>\n<li>\u00bc c small basil leaves (or pesto in a pinch)<\/li>\n<li>1 c grated mozzarella (you know &#8211; 4 oz from a bag)<\/li>\n<li>balsamic glaze, for serving (buy it or make it)<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Don&#8217;t do anything with the basil until you serve the salad.<\/li>\n<li>Cut the unpeeled tomatoes into 1 inch chunks.<\/li>\n<li>Sprinkle with the salt.<\/li>\n<li>Let sit in a strainer for a while to drain out excess juice.<\/li>\n<li>Place the tomatoes and mozzarella\u00a0 in a large serving bowl.<\/li>\n<li>Cover and refrigerate.<\/li>\n<li>In a small jar, shake together the olive oil, balsamic vinegar, garlic. and pepper.<\/li>\n<li>Cover and refrigerate.<\/li>\n<li>An hour or so before the party, pour the dressing over the tomato mixture.<\/li>\n<li>Toss to combine.<\/li>\n<li>Refrigerate until ready to serve.<\/li>\n<li>Add the basil and more salt and pepper to taste.<\/li>\n<li>Drizzle with balsamic glaze if desired.\u00a0 (You really should, it&#8217;s delicious.)<\/li>\n<\/ol>\n<p><strong>Note:\u00a0 <\/strong>The daughter suggested adding some day-old bread chunks and pretending it was panzanella.<\/p>\n<p><strong>Servs:<\/strong> 6<br \/>\n<strong>Source:<\/strong>\u00a0 GK<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Traditional Caprese Salad is thick sliced beefsteak tomatoes, slices of mozzarella balls, basil, olive oil and balsamic glaze &#8211; definitely knife and fork food, tricky to serve and quick to look messy.\u00a0 For a larger, serve-yourself group, something mixed works better.\u00a0 Problem is, I want real, big, juicy tomatoes, not puny (no taste) cherry tomatoes.\u00a0 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/chopped-caprese-salad-recipe.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Chopped Caprese Salad&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[19],"tags":[],"class_list":["post-10373","post","type-post","status-publish","format-standard","hentry","category-salads-and-salad-dressings"],"share_on_mastodon":{"url":"https:\/\/mstdn.social\/@three_star_dave\/113120097048753140","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/10373","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=10373"}],"version-history":[{"count":9,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/10373\/revisions"}],"predecessor-version":[{"id":11754,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/10373\/revisions\/11754"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=10373"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=10373"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=10373"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}