Insalata Caprese is one of the simplest and tastiest summer salads, usually served with hot house tomatoes layered between slices of perfectly ripe Buffalo Mozzarella, and garnished with fresh basil. By using bite size bocconcini and small red and yellow cherry tomatoes tossed with some olive oil, sea salt or homemade pesto, you can enjoy this classic taste of the mediterranean in minutes. Served in small ramekins with a sprig of basil, it's the perfect addition to any outdoor buffet, with guests being able to enjoy their own tiny Caprese salads. Mini bocconcini and cherry tomatoes can also be threaded on bamboo skewers for a lovely appetizer. Interestingly, Insalata Caprese is sometimes called Insalata Tricolore, referring to the three colours of the Italian flag — Viva Italia!
Mini Insalata Caprese
Serves 4
1 1/2 cups mini Bocconcini
1 1/2 cups mixed cherry tomatoes, red and orange, whole
Basil Leaves, julienned and whole, for garnish
Olive Oil
Maldon sea salt and freshly ground pepper, to taste
Toss the bocconcini, tomatoes and some julienned basil in a large bowl and season with olive oil, sea salt and some black pepper. Serve immediately in four small individual ramekins for personalized servings, or serve in a large decorative bowl and let guests serve themselves. Garnish with basil tops.
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