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Caprese Chopped Salad

Source of Recipe


From "Tomatoes & Mozzarella" by Hallie Harron



List of Ingredients



• 1 pound cherry tomatoes (mix of red and yellow, if possible)
  
• ½ to 1 small sweet onion, minced
  
• 1 small red bell pepper, seeded and diced
  
• ½ small cucumber, peeled, seeded and diced
  
• Optional: ½ cup diced cornichons (French-style pickles)
  
• 3 Tbsp Dijon mustard
  
• 2 Tbsp minced fresh tarragon
  
• ½ cup minced fresh Italian parsley
  
• ¼ cup capers, chopped
  
• 2 Tbsp red wine vinegar
  
• ½ to ¾ cup extra-virgin olive oil
  
• 8 ounces fresh mozzarella cheese
  
• 2 cups mache or arugula leaves
  






Instructions



1. In a large bowl, mix together tomatoes, onion, bell pepper, cucumber (and cornichons, if using). In a medium-size bowl, whisk mustard, tarragon, parsley, capers and vinegar together until blended. Whisk in oil and add to vegetables.
   
   
2. Cut half of mozzarella into ¼-inch cubes and gently fold into salad. Slice remaining mozzarella into thin rounds.
   
   
3. Line a serving bowl with mache or arugula. Place rounds of mozzarella on top of greens, and spoon vegetable mixture over the top. Let marinate at room temperature 30 minutes before serving.
   
   Serves 4 to 6