7
Submitted by Zurie
"This is not really a recipe, so rather use the picture as a guide! Use both sliced and whole tomatoes, and try to get different-sized types. I made this for our hot-weather Christmas lunch, but it would be perfect for any occasion. We get the mozzarella balls in a light brine and the pretty white balls look great with the tomatoes, but you could cut up any good-quality mozzarella. The pesto was a nice bright green, but by the time I took the picture it had darkened somewhat. Quantities are guesses: I had a lot of tomatoes and more or less "arranged" them to taste. A large white round platter would be best to use -- I could not find one in time, so used a pale green one."
photo by eabeler 
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
6-8
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ingredients
- 2 -3 large ripe tomatoes
- 6 ounces grape tomatoes or 6 ounces cherry tomatoes
- 6 ounces grape tomatoes (the very small kind)
- 6 fresh mozzarella balls (bocconcini)
- 6 ounces fresh mozzarella balls, small size (small bocconcini)
- 4 -6 tablespoons basil pesto (buy a good brand or use home-made)
- 2 tablespoons vinaigrette dressing
- fresh basil (to garnish)
- flaked sea salt, like maldon
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directions
- Wash and dry the tomatoes.
- Slice the large ones neatly in thickish slices; do not peel.
- Slice some of the larger grape tomatoes in half and keep others whole.
- Arrange the slices of tomato and the different-sized tomatoes in a circle, preferably on a large white platter.
- Drain the mozzarella balls (preferably a large and a small size), and arrange to your taste between the tomatoes.
- Drizzle vinaigrette dressing over the tomatoes and mozzarella. (Alternatively, you can toss the prepared tomatoes and the mozzarella in a bowl with the dressing, and then arrange it around the platter).
- Place the pesto in the centre.
- Garnish with sprigs of fresh basil, or use fresh oregano, which is equally good.
- Put the sea salt flakes in a small bowl and ask guests to season their own salad.
Questions & Replies
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Reviews
-
Lovely look. A good idea to use brined bocconcini as mentioned in the introduction, mine were not, just in water so I added flaked sea salt on top before serving. Made a vinaigrette with a little of the recipe#387715 I used for the center added to it. Made for ZWT7 Italy, for my team Food.Commandos
UmmBinat
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Your Festive Caprese Salad Wreath was a "Beauty to Behold & a Crowd Pleaser"! Made for our annual Family Reunion & BBQ. Because of the number of people attending I used an extra large platter but was guided by your recipe and picture guide. I needed to use more of everything. I did line the platter with baby greens and used a mixture of red, yellow and purple tomatoes. I, also lined the outer edge of the platter with slices of large tomatoes. (used for hamburgers) I kept the vinaigrette close by for all and saved the greens from wilting. Thank you Zuri for "saving me" from making the "same old - same old salad". :)
gypsygal
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How perfect! I love a caprese salad when it's hot, which it is here! I used a mix of green and purple basil, and red, yellow, and purple tomatoes, figuring the color was nice and summery, but if there are good tomatoes to be had this Christmas, I may make it in the reds and greens you show. The pesto is a great touch. I had always done this with oil and vinegar before, but I love it with pesto. Thanks for posting.
EmmyDuckie
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What a beauty! Even better than the traditional caprese, for the added pesto. I used balsamic vinaigrette and will stick to that.
rosslare
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I almost never have fresh basil in the house because I find myself throwing it out a lot, however I do almost always have some homemade pesto in the freezer, so I love this recipe. Now I can enjoy a nice Caprese salad any time. Thank you.
Katanashrp
see 1 more reviews
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RECIPE SUBMITTED BY
Zurie
South Africa
- 163 Followers
- 342 Recipes
- 24 Tweaks
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
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