Recipe: Caprese Chopped Salad

Serves 4 to 6

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 tablespoons Dijon mustard

2 tablespoons minced fresh tarragon

½ cup minced fresh Italian parsley

¼ cup capers, chopped

2 tablespoons red wine vinegar

½ to ¾ cup extra-virgin olive oil

8 ounces fresh mozzarella cheese (mozzarella di bufala)

2 cups mache or arugula leaves

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.

From "Tomatoes & Mozzarella: 100 Ways to Enjoy this Tantalizing Twosome All Year Long" by Hallie Harron and Shelley Sikora