Mini Caprese Salads
A mini version of the Classic Salad.
My husband and I just love Caprese Salad. It is so refreshing and full of flavor. I have several recipes using the Caprese Salad ingredients, from pastas to appetizers.
Two staples in my garden are Basil and Tomatoes. When you can use fresh from the garden, Tomatoes and Basil for this recipe, it just doesn’t get any better! If you don’t have a garden, go to your local farmers market and get these two delicious items from a local farmer.
I found some adorable ramekin cups at a flea market. They are about 4 ounces in size. I thought they would be perfect for this recipe. You can serve this as a starter or on an appetizer buffet. This recipe serves 4 but you can always double the recipe if you are having more guests.
MINI CAPRESE SALADS
Ingredients:
- 1 Cup Grape Tomatoes, cut in half
- 3/4 Cup Fresh Mozzarella Pearls
- 2 Tablespoons Organic Olive Oil
- 1/2 Cup Fresh Basil, chiffonade
- Freshly Ground Black Pepper
Directions:
1. In a medium size bowl, add the Mozzarella Pearls, Tomatoes and the Basil.
2. Drizzle the Olive Oil over all. Give your Pepper Mill several good turns over all the ingredients in the bowl and then toss gently.
3. Divide the Caprese Salad into four – 4 ounce ramekins or small dishes.
4. Serve promptly.
Recipe by: Hot Dish Homemaker
