If you don’t own a chopping device that makes life easier for you–I’ll go ahead and recommend the one I got and use all the time. I’m not being reimbursed by them or anything, I just happen to really like it. Sometimes putting together a soup can be time consuming because of all of the onions, carrots, celery, etc. you have to dice first. The food processor doesn’t always get the right consistency. Some pieces wind up too large, others turn into mush. This thing takes care of that issue, and it comes with swappable blades so you can dice, slice, and cube. I used it the other night to throw together a topping for grilled tilapia. Originally I thought of it as a spin on insalata caprese, the Italian salad with basil, tomato and mozzarella. The final product was actually more reminiscent of a bruschetta topping, though. Use it however you like! The fish did fall apart a bit when I took it out of the foil. I still think it was pretty enough to eat.
Here’s the link to the chopper on Amazon (but I actually got it on Zulily for a bit cheaper): http://www.amazon.com/Prepworks-Progressive-GPC-3681-Slice-Chopper/dp/B00F67TJSQ/ref=sr_1_2?ie=UTF8&qid=1402801890&sr=8-2&keywords=progressive+chopper
- 2 ripe tomatoes (3 plum tomatoes), diced large (I used the cube setting on my chopper)
- 1/2 red onion (finely diced)
- Handful of basil, minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Ground black pepper
- 4 oz feta cheese
- 3 pieces of tilapia (or chicken)
1. Toss all ingredients together.
2. Place fish in separate pieces of tin foil. Top with tomato mixture. Fold foil packets to seal. Place on grill approximately 10-12 minutes until cooked.