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Mini Caprese Salad

Mini Caprese Salad

A classic that's elegant in its own right but made even more special for when minified.  

  • Duration
  • Prep Time
  • 8Servings


  • 2 pints grape tomatoes, rinsed and dried
  • 1 (1 pound) container Marinated Ciliegine (fresh mozzarella balls)
  • 18 basil leaves, rolled up and sliced into thin strips
  • ½ cup extra virgin olive oil, such as Colavita
  • ¼ cup red wine vinegar
  • Freshly cracked black pepper


1. Combine tomatoes, mozzarella balls, and basil in a medium bowl.

2. Drizzle evoo and vinegar over the salad and season to taste with cracked black pepper.

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)