Minimal Monday: Micro Caprese Salad




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Micro Caprese Salad 7

Micro Caprese Salad ~ I planted a cute little individual caprese salad right inside a hollowed out tomato…these are an elegant presentation for a special occasion, or a healthy little lunch for any old day.

Micro Caprese Salad

These Micro Caprese Salads are a fun way to celebrate the month when tomatoes finally come into their own.   I love this idea because the tomato stays nice and firm, and the basil stays fresh and crisp because there’s no cutting or tearing involved.  And the mini pearls of mozzarella are just the cutest things on the planet.

Micro Caprese Salad 2

Pick out good round ripe tomatoes that are uniform in shape so that they’ll sit nicely on a plate.  Big enough to hollow out and stuff, but not too big — keep in mind that each one will become an individual serving.  Most good grocery stores now carry micro greens, they will be in small plastic containers near the herbs or lettuces.  Micro basil is actually basil, harvested after about 10-14 days.  The flavor is exactly the same.  The mini ‘pearl’ sized mozzarella is sold fresh, packed in water, in the refrigerated section.

Micro Caprese Salad 3

This is the time to pull out the good extra virgin olive oil and the aged balsamic vinegar, or any other wonderful vinegar you like.  They will be the only dressing on the salad, so make them special.

I love to get creative with the caprese theme…be sure to check my HEIRLOOM TOMATO CAPRESE SALAD, I made a delicious Kalamata olive vinaigrette for that one.  And if you love citrus, try my CITRUS CAPRESE SALAD, I do away with the tomatoes entirely and substitute juicy citrus fruit, it’s delish.

Micro Caprese Salad
Rate this recipe
3 ratings

Yield: serves 6

Micro Caprese Salad 7

Ingredients

  • 6 ripe tomatoes
  • 1 package mini Pearl sized Bocconcini balls of fresh mozzarella
  • 1 package micro basil
  • extra virgin olive oil
  • good aged balsamic vinegar
  • salt and fresh cracked black pepper

Instructions

  1. Using a sharp serrated paring knife, slice off just the tops of each tomato. Hollow out the inner flesh, being careful not to cut through the skin. Take your time with this step.
  2. Fill each tomato with a mixture of mozzarella and basil.
  3. Sprinkle with salt and fresh cracked black pepper, and serve right away. Let everyone drizzle on oil and /or balsamic vinegar at the table.

Make it your own ~

  • If you’re lucky enough to find colorful heirloom tomatoes, use them!
  • If you can’t find micro-basil, use small basil leaves, or chop larger leaves into ribbons.
  • For more creative takes on the caprese theme, check out this Caprese Stuffed Salmon, or this pretty Caprese Avocado Toast recipe.

 

Don’t forget to pin this Micro Caprese Salad!

 

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26 Comments

  • Reply
    Mary
    August 13, 2014 at 6:59 am

    I want this salad and your tomato soup with grilled cheese dippers in front of me asap. You have made my mouth water for soup and salad before 7am! Gorgeous shots, Sue!

  • Reply
    Danguole
    August 7, 2014 at 12:22 pm

    This sounds perfect–and your photos are stunning. Love those little droplets of water!

  • Reply
    Monica
    August 6, 2014 at 9:43 am

    This is the cutest idea I have seen in a long time. What beautiful photography.

  • Reply
    Abbe@This is How I Cook
    August 5, 2014 at 9:38 pm

    I just had to come look. You make everything so pretty! And the micro greens are just so much fun! Just like you!

  • Reply
    Chris @ The Café Sucré Farine
    August 5, 2014 at 7:32 pm

    So pretty! I think we’re behind the times here on the East coast as I can almost never find the mini mozzarella and micro greens are almost as impossible. Even our WFs doesn’t carry either :( I’m loving looking at yours!

  • Reply
    Kitchen Belleicious
    August 5, 2014 at 7:31 pm

    minimal and beautiful and delicious. bringing out the best of the most natural ingredients. I love it

  • Reply
    Pamela @ Brooklyn Farm Girl
    August 5, 2014 at 2:04 pm

    What a adorable tomato snack, each is it’s own work of beauty! Perfect for tomato season too!

  • Reply
    Tricia @ Saving room for dessert
    August 5, 2014 at 9:19 am

    This is a lovely, creative, fresh salad – beautiful!

  • Reply
    Mimi
    August 5, 2014 at 6:53 am

    Oh my god these are adorable. I probably couldn’t stop eating them they look so cute and fun!!!

  • Reply
    Joanne
    August 5, 2014 at 4:05 am

    These are such an adorable way to serve caprese!! It’s like, caprese deconstructed.

  • Reply
    Laura (Tutti Dolci)
    August 4, 2014 at 7:58 pm

    Too cute, and Caprese anything is my favorite! Love this presentation.

  • Reply
    jbeanie
    August 4, 2014 at 7:40 pm

    Just when you think there is nothing new to do with a caprese salad! I love this unique presentation, such a great idea. Thanks for posting.

  • Reply
    Velva
    August 4, 2014 at 5:33 pm

    So pretty! Tomatoes are leaving us here in the South but it has been a grand ride. You did a nice job adding those micro-greens really bring the caprese to a new level.

    Velva

    • Reply
      Sue
      August 4, 2014 at 6:14 pm

      I love micro greens of all kinds, but I have to say the basil is extra special, the flavor pops!

  • Reply
    ahu
    August 4, 2014 at 5:19 pm

    this is the cutest thing i’ve seen all day! adorable!!

    • Reply
      Sue
      August 4, 2014 at 6:14 pm

      Thanks for stopping by, Ahu!

  • Reply
    Monique
    August 4, 2014 at 4:47 pm

    Just seeing the word “micro” I knew I would be hooked.
    Too cute!!

  • Reply
    Judit + Corina | Glamorous Bite
    August 4, 2014 at 4:44 pm

    What a beautiful version of a simple Caprese Salad! Love it Sue :)
    J+C

  • Reply
    cheri
    August 4, 2014 at 12:53 pm

    These are really cute, brilliant idea!

  • Reply
    Barbara
    August 4, 2014 at 11:28 am

    Sue, how adorable are those??!! Such fun too, almost too cute to eat. Pinning now!

  • Reply
    Dom
    August 4, 2014 at 10:59 am

    too cute.. such a genius idea x

  • Reply
    Cuisinedeprovence
    August 4, 2014 at 9:56 am

    What a fabulous idea! And so pretty!

  • Reply
    Mid
    August 4, 2014 at 9:48 am

    I, personally, would mix the tomato pulp with the basil and moz… just because I love tomatoes that much!! :)

    • Reply
      Sue
      August 4, 2014 at 6:21 pm

      You could definitely do that, I didn’t because my tomatoes were pretty small. I saved the pulp, though, and made a more casual salad with the leftover greens and cheese the next day, it was great :)

  • Reply
    SallyBR
    August 4, 2014 at 9:31 am

    A thing of beauty!!!!

    lovely post….

    • Reply
      Sue
      August 4, 2014 at 10:01 am

      Thanks Sally!

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