Meatless Friday: Tomato Salad

Karen Ullo created a variation on Caprese salad that even her kids will eat! Download our printable recipe card.

My husband and I love salad and eat it as an entrée at least once a week. The children usually refuse to partake because they don’t like leafy greens. But they will eat other vegetables, so … I left out the greens and created a salad that both of my children willingly eat, even as an entrée. It’s a version of a Caprese salad with a few additions.

When it’s not a meatless Friday, this is excellent with crispy prosciutto.

Tomato Salad

Couscous:

1 cup pearl couscous
Water according to package directions
½ tsp. salt
½ tsp. Italian seasoning
¼ tsp. garlic powder

Add the seasonings during cooking and prepare according to package directions, then cool. You will use about half of the final couscous in the salad.

Salad:

about 2.5 lbs. tomatoes, any variety, chopped
1 yellow bell pepper, chopped
¼ cup chopped green olives
¼ cup chopped black olives
5-6 leaves fresh basil, chopped
¼ cup chopped parsley
8 oz. mozzarella pearls