I was leery of this recipe. I am not a fan of olives. I find them extremely overwhelming and their flavor dominates everything. Like on pizza or olive bread. Yuck. I considered leaving the olives out. Especially since it has capers too. A couple capers are OK but I don't like a lot of brininess. If that's even a word. Blogger seems to think it's a word.
Anyway, I figured I would put the olives in just to try it. After all, that's the point right? To try stuff you wouldn't normally try and maybe find something new? Though I did cut them back. I used about a half of a 6 oz jar. And I chopped them really really finely. When you get just a tiny piece mixed in with the pasta and tomatoes and cheese it's not so bad. You don't really taste it. Just a subtle bit of salt and brine in the background. So I'm OK with the olives in this.
I only used half the mozzarella. That's what happens when you just skim recipes before grocery shopping. And I used 5 homegrown tomatoes. Because I had way too many from my tomato plant. A couple extra can't hurt. And I cut back the salt to 1 tsp. There was plenty of salt like that.
I was pleasantly surprised with this salad. It was good and well balanced. At first I thought it wasn't that appetizing because it's rather red/brown. Then I realized I forgot to add the basil and that made it much more balanced looking. You'd appreciate it more if I weren't lazy and cheap and bought a new card reader already.
This recipe was chosen by Cat of Delta Whiskey. You can find the recipe here.
Edit: Look I added a pic!