Chopped Caprese Salad - cooking recipe

Ingredients

8 ounces fresh mozzarella cheese, cut into 1/2 inch pieces (1 cup)
3 tablespoons extra virgin olive oil
2 tablespoons shallots, minced
2 garlic cloves, minced
salt and pepper
1/2 fresh basil leaf
1 1/2 lbs grape tomatoes, cut in half lengthwise
2 romaine lettuce hearts, quartered lengthwise and cut into 1/2 inch pieces (12 ounces)
1/4 cup kalamata olive, pitted, chopped
3 tablespoons red wine vinegar

Preparation

1. Combine mozzarella, oil, shallot, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Coarsely shop half of basil leaves and add to mozzarella mixture; set aside while preparing tomatoes. Combine tomatoes and 1 teaspoon salt in separate bowl; transfer to colander set in sink and let drain for 15 minutes, stirring occasionally. (Tomatoes can be prepared up to an hour in advance).
2. Tear remaining basil leaves into 1/2-inch pieces. Gently toss tomatoes, romaine, olives, vinegar, mozzarella mixture, and basil together in large bowl. Season with salt and pepper to taste, serve.