I am always searching for unique and delicious appetizers to serve when we have company. One summer we planted fresh basil and a roma tomato bush in our yard. I found myself making fresh capresé salad (tomato/basil/mozzarella with balsamic vinaigrette drizzled on top) often and serving it with multigrain pita chips. I came up with the idea of adding other vegetables that would complement it and chopping everything into bite-sized pieces so you could eat it with bread or chips. It all tossed together so well and was easy to scoop up. Although it involves a lot of chopping it is a very simple recipe. You can add any other veggies you love too! I have been known to add diced grilled chicken to the leftovers and turn it into a dinner entrée. Ohhhhhh it is so yummy!
RECIPE TUNES (because everything is always better with music)
Good Mistake by Mr. Little Jeans • Crime (feat. Skott) by Grey • Wish I Knew You (Live) by The Revivalists
INGREDIENTS
- 5-7 Roma tomatoes diced into bite-sized pieces
(Feel free to add any other kind of tomato variations you love diced.) - 2 Medium yellow peppers
- 2 Medium orange peppers
- 16 oz. canned artichoke hearts
- 16 oz. canned hearts of palm (palmitos)
- 16 oz. mini mozzarella balls/pearls (see photo at the bottom of this recipe)
OR
One 16 oz. package of fresh mozzarella (usually this comes in one big log of cheese.) - 1 Small package/bunch of fresh basil finely chopped
- 1 Package of Italian Dressing seasoning (See photo at the bottom of this recipe. Any brand will do and regular or the zesty Italian both work great.)
- 1/4 (Approx.) Cup Olive Oil
- 4-6 TBSP (Approx.) Balsamic Vinegar
- 1 Large bag of multigrain pita chips
LETS COOK!
1. Dice your roma tomatoes into small bite-sized pieces and place them in a large bowl.
2. Dice your yellow and orange peppers similar in size and add them to the tomatoes.
3. Fully drain your artichokes. You may want to pat them off with paper towels to get any extra liquid out. Carefully dice them up a bit so the pieces are about the same size as your peppers. Add them to your bowl of veggies.
4. Drain your hearts of palm and cut them into similar sized pieces. Add them to your bowl of veggies.
5. If you bought the mozzarella log, cube it any way you like into bite-size pieces and add to your veggies. If you got the mini-mozzarella balls drain the water first and add them to your veggies.
6. Finely chop your basil and sprinkle it on top of all of the veggies.
7. Add your Italian Dressing Seasoning over top of all ingredients.
8. Drizzle about 1/3 to 1/4 cup Olive Oil on top of everything. (Start modestly as you can always add more later if you need more.)
9. Splash in some Balsamic Vinegar, about 4-6 tablespoons but just enough to add the acidity without overpowering the rest. (Same as above, start modestly as you can always add more later if you need more.)
10. Toss everything together really well, taste and if needed add more oil, vinegar or kosher salt if the dressing packet was not enough to season it for you. Cover and refrigerate until serving.
11. Retoss your mixture and serve in a nice bowl along with pita chips for scooping.
INGREDIENT VISUALS
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