Friday, August 2, 2013

80(ish)--- California Caprese Chopped Salad

Got homegrown tomatoes?  Just the sight of them makes me want caprese.  Fresh slices with fresh mozzarella and fresh basil drizzled with balsamic and olive oil? Sounds like summer to me!  Add in some avocado for a Cali vibe- much like this brushetta.

This salad is a complete meal- panzanella is a bonus!

California Caprese Chopped Salad
Serves 4

4 oz fresh mozzarella, cubed into 1/2" pieces
1 cup crusty bread, cut into 1/2" pieces
2 cups cherry tomatoes, halved or quartered (depending on size)
10 fresh basil leaves, chopped
1 avocado, chopped into 1/2" pieces
1/2 cup red onion, chopped
1/4 cup balsamic vinegar
1 Tbsp olive oil
1/4 tsp sea salt
Dash fresh ground black pepper
Olive oil spray
1/2 tsp garlic powder

Preheat oven to 350 degrees.  Lay bread cubes onto the baking sheet and spray with olive oil spray.  Toss to coat, then sprinkle with garlic powder.  Bake for 10 minutes, flipping halfway through cooking.  Remove from oven when lightly toasted.

Meanwhile, add chopped tomatoes, red onion, basil, olive oil, sea salt, pepper, and balsamic vinegar to a large bowl.  Toss to mix, then place in refrigerator while bread cubes toast.

Add toasted bread cubes to the salad, along with the mozzarella and avocado.  Toss to coat and serve immediately.

Nutrition Info per 1 1/2 cups: 280 calories, 16 g fat (10 g unsaturated), 11 g protein, 18 g carbohydrates, 5 g fiber

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