Miniature Caprese Salad

By Wednesday, July 17, 2013

First and foremost, a huge HAPPY 22nd BIRTHDAY to my one and only little sister Jessica! Love you very much and can’t wait to see you soon!

Ahhh, an Italian classic.

Caprese Salad

When I went to art school in Italy in 2005, I really didn’t appreciate all the authentic, amazing food I was having. Caprese salad was offered at almost every meal (as well as prosciutto), and I didn’t understand what all the fuss was about. Boy, have my taste buds grown up!

Again, this is something ridiculously simple, and that’s why it’s so great. Using high-quality ingredients (like extra-virgin olive oil) makes it even better.

In this version, I use cherry tomatoes and bocconcini, but you can use regular tomatoes and a large ball of mozzarella too, which is the traditional way.

Miniature Caprese Salad


1 cup bocconcini, halved
2 cups cheery tomatoes, halved
12 large basil leaves, chopped
4 tbsps extra-virgin olive oil
Sea salt & fresh ground pepper, to taste


Combine all ingredients and toss to coat. Let marinate at room temperature for a few minutes before serving. Can be kept in the fridge overnight if sealed.

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