Caprese salad

Caprese salad

Basilica charms with its own flavor, chives keeping her company, mozzarella is the one that means winning combination. Let yourself take the harmony of flavors and colors of summer, which obviously reminiscent of the Italian flag and they are the masters who have actually designed this recipe. This caprese salad is excellent as an appetizer.


  • 1 lemon, juiced
  • 1 small clove garlic, grated or minced
  • 1 cup basil leaves, about 20 leaves, plus a few for garnish
  • 1/3 cup extra-virgin olive oil
  • 1 pint heirloom cherry tomatoes, multi colored if available, halved
  • 1 cup bocconcini (bite-sized fresh mozzarella balls), drained, halved
  • Salt and freshly ground black pepper

caprese salad mini tomatoes

This caprese salad are excellent as an appetizer.


  1. Combine lemon juice, garlic, basil in food processor or blender, process and stream in extra-virgin olive oil to form a smooth dressing.
  2. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.


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