Name: Chopped Caprese Salad
Total time: 40 min
Ingredients: 8 ounces fresh mozzarella, cut into 1/2-inch pieces (1 cup); 3 tablespoons extra-virgin olive oil; 2 tablespoons minced shallot; 1 garlic clove, minced; 1¼ teaspoons table salt, divided; 1/4 teaspoon pepper; 1/2 cup fresh basil leaves; 1 1/2 pounds grape tomatoes, cut in half lengthwise; 2 romaine hearts (12 ounces), quartered lengthwise and cut into 1/2-inch pieces; 1/4 cup pitted kalamata olives, chopped; 3 tablespoons red wine vinegar

Why This Recipe Works

To transform a classic Italian appetizer into a hearty tossed salad, we add chopped romaine to the traditional tomato, mozzarella, and basil. Chopped globe tomatoes turned the salad watery, but halved grape tomatoes provide a pop of color and sweet, year-round tomato flavor. To further guard against watery salad, we toss the tomatoes with salt ahead of time to season them and draw out excess liquid. A potent oil infused with garlic, basil, and shallot seasons the cheese, and the same oil is later added to red wine vinegar to make the salad dressing.

Before You Begin

You can use cherry tomatoes in place of the grape tomatoes.

Instructions

Combine mozzarella, oil, shallot, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl. Coarsely chop half of basil leaves and add to mozzarella mixture; set aside while preparing tomatoes. Combine tomatoes and 1 teaspoon salt in separate bowl; transfer to colander set in sink; and let drain for 15 minutes, stirring occasionally. (Tomatoes can be prepared up to 1 hour in advance.)

Tear remaining basil leaves into ½-inch pieces. Gently toss tomatoes, romaine, olives, vinegar, mozzarella mixture, and basil together in large bowl. Season with salt and pepper to taste, and serve.