cubed, hacked caprese

print now | return to original post

Cubed, Hacked Caprese

No, this is not a traditional caprese — there are beans, there’s pesto and even (gasp!) vinegar. But the flavor profile is nearly the same, with some added functionality (which makes it sound like I’m talking about an operating system, heh, and all the more fun to “hack”). Keep a container of this in the fridge and make a different lunch every day of the week with it, using the ideas above. Or eat it straight and lazily, as we do.

3/4 to 1 pound fresh mozzarella, diced into 1/2-inch cubes
1 pound peak-season tomatoes (I prefer roma for this because they’re less wet, but other varieties also work), diced into 1/2-inch cubes
1 15-ounce can white beans, drained and rinsed or 1 3/4 cups white beans that you’ve cooked fresh
1/4 cup pesto (or a handful of slivered basil plus 1/4 cup olive oil)
3 to 4 tablespoons red wine vinegar
Salt and pepper to taste

Mix and season and then reseason again to adjust to your taste. Eat at once or keep it in the fridge up to a few days (really, it will depend on how fresh your mozzarella is; the made-daily stuff is only good for a day or two, most others will last nearly a week).


cubed, hacked caprese was originally published on smittenkitchen.com

all content and photos © 2006 - 2013 Smitten Kitchen LLC