Caprese salad is always a favorite … thick slices of juicy tomatoes, hunks of creamy mozzarella and fresh basil leaves drizzled with olive oil on a platter or in stacks. I thought this would make a colorful addition to a family diner in lieu of the usual green salad so scaled down the ingredients to miniature size and added some fresh herbs planted by the Grands. Next time, I’ll double the recipe for leftovers as it was quickly gobbled up!
Variations: You could skip the added herbs and keep it classic with just the basil, and also try different flavored olive oils. A drizzle of balsamic vinegar across the top would make for a nice presentation and burst of flavor (my daughter is not a fan, so we didn’t add to ours).
- 1 cup cherry tomatoes, halved
- 1 cut tiny mozzarella balls (if they are larger then the cherry tomato halves, then halve the balls)
- 1/2 cup julienned basil leaves
- 1 tablespoon finely chopped fresh oregano
- 1/2 tablespoon finely chopped lemon thyme (or regular thyme)
- 1 tablespoon light virgin olive oil
- Salt and pepper to taste
- Combine all ingredients except oil, salt and pepper and gently toss to combine.
- Drizzle olive oil over the mixture and toss gently until all ingredients are coated.
- Add salt and pepper to taste.
- Allow to sit for at least 30 minutes for the flavors to fuse.
- Drizzle with balsamic vinegar (optional) just before serving.
Serves 4 as a side dish or 2 as a meal.