Summer is finally wrapping up, and that means it’s time to take in the last few weeks of eating outside and enjoying the fresh tastes of the season. The (technical) start of fall is September 22, but all Minnesotans know that the chill starts much sooner than that! Wondering what to serve at that final patio dinner? Look no further. We have you covered. Chopped Caprese Salad from The Cookie Rookie blog is light, flavorful, easy to make, and super delicious. Serve this with your last summer BBQ or add it to your lunch at work to spice up your lunch box. You won’t be disappointed!
- 10 ounces cherry or cherub tomatoes, chopped in half
- 8 ounces whole milk mozzarella, cherry sized. Chopped in half or fourths
- 1/4 cup fresh basil, chopped
- 1/2 cup good quality balsamic vinegar
- 2 tablespoons honey
- Salt and pepper to taste
Add the balsamic vinegar and honey to a small saucepan over high heat. Bring to a boil and then reduce to a simmer. Once it’s reduced by approximately half and thickened to your liking (about 10-15 min), remove from the heat. Be careful it doesn’t get too thick, but a bit syrupy is good.
Toss all ingredients except for the reduction in a bowl. Drizzle with the reduction, adding a little at a time, tossing, tasting, and then adding more to your liking.
Let us know if you try it and what you thought by commenting below!