Sharon Adams


Nothing says spring like Caprese Salad. These small bite size are wonderful for appetizers or perfect for those unexpected guests.

★★★★★ 1 vote
20+ pcs.
20 Min


1 large
package cherry tomatoes
1 pkg
pearl size buffalo mozzarella cheese (or 6 -10 pcs. string cheese)
1 bunch
fresh basil
kosher salt
olive oil, extra virgin
balsamic vinegar


1Rinse and pat dry the cherry tomatoes. Remove all stems. The tops of the cherry tomato are usually flat, so I cut off the bottom more rounded portion to get inside the tomato. Use a sharp paring knife cut a thin slice off the bottom. Scoop out the seeds with a melon baller or the paring knife. Discard the seedy centers. Place the tomato cut side down on a paper towel to drain liquid
2Depending on the size of your cherry tomatoes cut the mozzarella sticks into bite size pieces that will fit nicely in to the tomato.
Rinse and gently pat dry the basil. Hand tear generous pieces to go in the middle of each tomato.
I made them large and folded them to fit.
3To assemble, line your scooped out cherry tomatoes on a cutting board or cookie sheet.
Season to taste with fresh ground pepper and kosher salt.
Line each tomato with a piece of basil, gently pushing it to the bottom of the tomato.
Top off with a piece of mozzarella.
Drizzle with olive oil and balsamic vinegar.
Best served when cheese is at room temperature.

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