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Welcome to Gardens to Tables Recipes Soups and Salads Tomato, Onion, Garlic, Basil, Caper and Mozzarella Salad
Tomato, Onion, Garlic, Basil, Caper and Mozzarella Salad Print E-mail
Written by Ann Shepphird   

The title of this recipe says it all. It's an easy chopped salad using a lot of great summer garden produce, with the capers adding a little salty kick to the mix. It's a salad you really can't go wrong with (you can almost never go wrong mixing mozzarella cheese with tomatoes, basil and garlic, period) -- so feel free to eyeball how much of each ingredient you want.

In case you need reminding, here are the ingredients:

Mozzarella (a big ball of the soft mozzarella works best)
Onions (red or white)
Balsamic vinegar and extra virgin olive oil

The capers that I used when I made this salad were sent from a friend in Italy and heavily salted so I first rinsed them thoroughly -- letting them soak and changing the water a few times. This step can probably be skipped depending on how you feel about the brine your capers are in.

I then chopped the onion, garlic, basil and mozzarella cheese and put them all in a bowl to marinate in balsamic vinegar and a little olive oil.

Then I chopped the tomatoes and strained and patted them with a paper towel to get rid of the excess water. I put the tomatoes into a separate container and into the refrigerator, then added the capers to the marinating onion, garlic, basil and mozzarella and put them into the refrigerator as well.

When it was time to serve I added the tomatoes to the marinating mix for what was now a chopped tomato, onion, garlic, basil, caper, mozzarella salad. Voila! or -- since this is really an Italian salad -- Ecco!

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