Description
A festive and colorful Caprese Salad Wreath that makes for the perfect holiday appetizer. Easy to prepare and assemble, it features fresh mozzarella, vibrant tomatoes, and aromatic basil, all drizzled with a balsamic glaze.
Ingredients
For the Wreath
- 1 ring Arugula or spring mix (for the green base)
- 8 oz Fresh mozzarella (bocconcini, ciliegine, or pearls)
- 2 cups Cherry or grape tomatoes (red, yellow, or mixed)
- 1 cup Fresh basil leaves (for decoration)
- 2 tablespoons Extra-virgin olive oil
- 1 tablespoon Balsamic glaze (or homemade reduction)
- to taste Kosher salt
- to taste Freshly cracked black pepper
- optional Flaky sea salt (for garnish)
- optional Red pepper flakes (for a touch of heat)
- optional Lemon zest (for a fresh flavor twist)
Instructions
Preparation
- Drain and pat dry the mozzarella with paper towels. For extra flavor, toss with a teaspoon of olive oil, a pinch of salt, and a few torn basil bits. Let it sit for 10 minutes in the fridge.
- Rinse and dry the tomatoes thoroughly. If very juicy, cut them in half and scoop a tiny bit of seeds to maintain the shape of the wreath.
- Wash and spin-dry the greens. Ensure they are dry to prevent wilting.
- Stack basil leaves and either slice into ribbons or keep whole for more texture.
Assembly
- On a large round platter, make a thick ring of arugula or spring mix, leaving an empty center.
- Nestle mozzarella and tomatoes in clusters around the ring, alternating colors for balance.
- Drizzle the assembled wreath with olive oil and balsamic glaze, then season with salt and pepper.
- Tuck basil leaves throughout for decoration.
- Add a pinch of flaky salt right before serving to enhance flavors.
Notes
Prep the cheese and tomatoes up to a day ahead. Assemble and dress just before serving for the freshest presentation. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Category: Appetizer, Salad
- Cuisine: Italian, Mediterranean