Mini Caprese Salad.
Today is this blog’s first anniversary.
So, I decided to toast with something different.
This is my mini Caprese salad.
It’s made with little mozzarella pearls, so cute that they are only one third of the size of a regular bocconcini.
To pair with the cute mozzarella pearls, I picked this cute mini tomatoes from our San Diego tomato plant, so tiny that they are only one fourth of the size of a regular cherry tomato.
No need to they are the cutest, sweetest tomatoes ever.
And to make everything the same cute size, I picked the tiniest basil leaves from my Boxwood basil plant.
My Mom used to cook mini foods to feed me and my sister Andreína during summer vacations.
She served the mini foods in little china dishes, the same my sister and I used to play with our dolls.
To make the salad even more festive, I served it in these glasses that are between a flute and a Martini glass. Isn’t this cute? Ah, and this salad was part of our picnic menu last Sunday at the Hollywood Bowl!Mini Caprese Salad
Servings: 4
Ingredients
- 1 ½ cup of mini cherry tomatoes
- 1 ½ cup of mozzarella pearls
- ½ cup of fresh basil leaves divided
- A pinch of crushed red pepper flakes
- 1 garlic clove pressed with the blade of a knife
- ¼ cup extra virgin olive oil
- Coarse sea salt
Instructions
- In a food processor, process half of the basil with the garlic, salt to taste and olive oil to make the salad dressing.
- In a bowl, combine the tomatoes, mozzarella, red pepper and the rest of the basil. Add the salad dressing and stir until combined.
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Soy una escritora que cocina o una cocinera que escribe: el orden de los factores de no altera el producto. Desde 2010 hice de SAVOIR FAIRE el lugar donde convergen mis dos pasiones y ahora desarrollo recetas profesionalmente y trabajo como estratega y creadora de contenidos digitales, incluyendo la producción de videos de cocina. Disfruta mis recetas.
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