Mini Caprese Salad

June 25, 2024

mini caprese salt

Caprese Salad is on menus year round and even better when the basil is fresh and homegrown. See how easy this Mini Caprese Salad is when feeding a crowd. No plating and no need for guests to messy up that pretty platter of tomato and mozzarella slices. This fast and easy salad uses a spoon for serving and all ingredients are tossed . Beauty prevails.

Fast is the operative word here. Make the dressing ahead and cut the tomatoes right before serving. If you are lucky enough to harvest your own basil, pluck some tiny leaves for garnish and wow your guests with a colorful bowl of summer.

vinaigrette for mini caprese salad

basil vinaigrette is easy to whip up and can be made ahead; let sit at room temperature to soften the olive oil

Everything about this salad is mini – the baby tomatoes and fresh mozzarella pearls – except the flavor which is maximum. White balsamic vinegar has a tart and clean, albeit slightly sweet,  flavor. Standard aged balsamic makes this salad murky and dark. Use it if you like its assertive profile. Feel free to improvise. Can’t find mozzarella pearls? Cut into dice or tear slices of the cheese instead.

ingredients for mini caprese salad

Check out my recipe for Burrata Caprese Salad if you like a platter of wow. Make this Mini Caprese Salad to impress on the small, yet super flavorful, scale.

Mini Caprese Salad

recipe by Michele Humlan, The Good Eats Company

makes 6-8 servings

ingredients 

1 tablespoon creamy Dijon mustard
2 tablespoons white balsamic vinegar
2 tablespoons extra virgin olive oil
one large clove garlic, zested on microplane grater
1 generous tablespoon minced fresh basil*
pinch fine sea salt
2 12 ounce packs baby tomatoes, cut in halves
8 ounces of mozzarella pearls (or cut slices in dice)
optional garnish : small leaves fresh basil
optional seasoning : flaky sea salt, like Maldon
* make certain basil leaves are dry, since wet ones become slimy with chopping

directions

  1. Vinaigrette may be made ahead  by several days; let sit at room temperature to soften olive oil.
  2. Whisk mustard, vinegar, olive oil, garlic, basil and salt until nicely emulsified.
  3. Place cut tomatoes and mozzarella pearls in large mixing bowl and toss gently with vinaigrette.
  4. Garnish as desired with small basil leaves and pass flaky sea salt for serving.
  5. Salad may be made ahead several hours but is best on the day it is made.
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