Mini Caprese salads

Mini Caprese salads

By
From
Little Italy
Makes
10
Photographer
Jacqui Melville

Use both yellow and red cherry tomatoes in this dish to make it as colourful as possible. It’s another Italian classic of simple flavours that work brilliantly together. Alternatively you could also enjoy this as a light lunch.

Ingredients

Quantity Ingredient
350g cherry or baby plum tomatoes, mixed colours if possible
250g baby bocconcini balls
handful baby basil leaves
sea salt
freshly ground black pepper
4 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil

Method

  1. Slice the cherry tomatoes and put them in a large bowl. Add the bocconcini, basil and salt and pepper.
  2. Spoon this mixture into 10 serving glasses. Mix the balsamic and olive oil together and season to taste. Pour a little over each Caprese salad and serve the remaining alongside, either in a jug with a spout or in a dish with a spoon, so your guests can add more if they fancy it.
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party
entertaining
tapas
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