Mini Caprese Salad

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

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

Directions

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

Lime Olive Oil Cake

11m Easy 100%
CLASS
Naked Beans with Aromatics and Olive Oil
PREMIUM
11m Easy 100%
CLASS
Charred Eggplant and Tomato Caprese Salad
PREMIUM
16m Easy 97%
CLASS
Creamy No-Cook Tomato Sauce with Basil and Brie
PREMIUM
23m Easy 100%
CLASS