Festive Caprese Salad Wreath
photo by eabeler
- Ready In:
- 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
- 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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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". :)
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.
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RECIPE SUBMITTED BY
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).