Monday, August 9, 2010

7/24/10 - Another Chopped Caprese Salad

When I saw this salad last summer on Smitten Kitchen's page I knew I would be weak against it. My favorite flavors combined and diced into bite size little cubes for easy consumption? I made a version souped up with some baby arugala and pancetta. This time I kept it simple (and vegetarian friendly) and it still was delicious. The perfect afternoon snack to tide us over from brunch to a late dinner with friend or a great start to a "bruscetta bar" served with garlic bread rounds to entice your guests. 

This easy salad is a combo of fresh mozzarella, drained and rinsed canellini beans, diced fresh tomatoes, fresh basil, diced garlic, salt & pepper, EV olive oil and a small splash of balsamic vinegar.