The Good News: Inspired by an Italian Caprese salad, this tomato salsa is full of calcium-rich cheese. It's so chunky it could be eaten on its own with a fork, but it's also wonderful with shredded chicken.
Yield: Makes six 1/2-cup servings
2 cups mixed yellow and red grape tomatoes, halved or quartered
1/2 cup finely diced smoked Gouda, smoked cheddar or smoked Monterey Jack cheese (2 1/2 ounces)
1/4 cup chopped cilantro
2 tablespoons shredded basil
2 tablespoons snipped chives
none Salt and freshly ground pepper
In a medium bowl, toss the tomatoes with the cheese, cilantro, basil and chives. Season with salt and pepper and serve.