Baby Caprese Salad

  • Recipesaladvegetable
  • I love the clean flavors of a caprese salad. There is also something visually appealing about it to me. It could be the simplicity of it, or the vibrant colors. Either way, this light salad has been around forever; I’ve just made it bite sized.

    Baby Caprese Salad
    When my siblings were in town for our kiddo reunion, we grilled pizza one night. This was the perfect side dish!
    Baby Caprese Salad
    8 oz container of bocconcini mozzarella balls, halved
    2 pints of cherry tomatoes, halved
    15-20 basil leaves, chiffonade
    Extra virgin olive oil, to taste
    Balsamic vinegar, to taste
    Salt and pepper to taste
    Mix bocconcini, tomatoes and basil together in serving dish. Dress with olive oil, balsamic vinegar, salt and pepper. Gently toss and serve.
    Even with the salt, there was definitely a wonderful sweetness to the salad. Brother and sister thought is was the tomatoes, I thought it was the basil. Who knows. Either way, I love this salad! I love the bite sized mozzarella and LOVE the basil! Even cuter than this is loading up little tooth picks with the ingredients. Great for a party!
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    • In Katrina’s Kitchen

      This is like the most perfect summer salad!

    • Cookin’ Cowgirl

      haha Love your use of “like” there. Looks like I’m not the only one that types like I speak! :)

    • DessertForTwo

      I practically live on this salad all summer long. Every day I pick a handful of cherry tomatoes from the garden, a fistful of basil and bring it inside. I always keep tiny mozzarella balls on hand (I almost never buy cheese except in the summer for this salad).

      You’re making me crave it! :)

    • jimrhino

      Howdy Cookin’ Cowgirl!

      Nice job with your blog! I just discovered it through a Pinterest link, got to surfing around, and appreciate your time, effort, and great ideas and recipes.

      I’m not a true ‘blogger’ by definition, but did want to say YAY for your Caprese Salad recipe! Caprese Salad is one of my all time favorites!

      Last summer, while working on a recipe for a brat burger contest, I decided to mess around with making a my own version of this classic. Careful not to not tempt the Caprese Gods any more than neccessary, I used grape tomatoes and mozz balls, but in place of the basil, used fresh Cilantro to pair up with the rich Balsamic and EVOO. Just to push the envelope a little further, I added some fresh Blueberries to the party. WOW, what a great flavor combination! The sweetness of the blueberries helped to tone down the cilantro while adding a great balance to the aged balsamic. Even my bride (who isn’t a huge fan of either cilantro or balsamic) liked the newly deconstructed salad.

      Anyway, reading your recipe helped me to relive a fun ‘ah-ha’ moment. Thanks for sharing!

      Carpe Cuisine,
      Jim Rhino