Eat--Rainbow Chopped Salad With Basil & Mozzarella Recipe

Cooking Directions

• STEP 1.Start by washing and chopping all the vegetables. Dice the bell peppers, halve the cherry tomatoes, and grate the carrots.
• STEP 2.In a large bowl, combine the chopped vegetables and toss them together.
• STEP 3.Add the fresh basil leaves and mozzarella balls to the bowl and gently mix them in.
• STEP 4.In a separate small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
• STEP 5.Drizzle the dressing over the salad and toss everything together until well coated.
• STEP 6.Serve the Rainbow Chopped Salad with Basil & Mozzarella immediately and enjoy!

Cooking Tips

• For added crunch, you can sprinkle some toasted pine nuts or sunflower seeds on top of the salad.
• If you prefer a creamier dressing, you can add a dollop of Greek yogurt to the balsamic vinaigrette.
• To make this salad ahead of time, you can prepare all the ingredients and store them separately in airtight containers. Mix everything together and add the dressing just before serving.

Storage and Serving

• This salad is best served fresh and should be consumed immediately after dressing it.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving the leftovers, give the salad a good toss to redistribute the dressing and flavors.