I first fell in love with Italian caprese salad when I was working at a little Italian restaurant in Portland. The mix of fresh mozzarella, tomatoes, basil and balsamic quickly became a favorite of mine. Those flavors meld together like no other and caprese salad quickly became one of those dishes where I just can’t stop refilling my plate. But, better than a plate of caprese is tossing that salad mixture on top of a fresh piece of bread. Boom – bruschetta! Mmmmmm!
Whether you choose to serve caprese salad alone or on bread, as an appetizer or a light meal, I’m warning you now, consider a double batch 🙂
Ingredients
- 1 loaf Italian bread, baked and sliced into rounds
- 16 ounces of mini mozzarella balls, quartered
- 16 ounces cherry tomatoes, quartered
- 1/2 bunch of basil (8-10 leaves), minced
- 1/4 cup olive oil
- Balsamic vinegar
Caprese Salad Directions
Quarter the mozzarella balls and tomatoes. Place in a mixing bowl and add olive oil. Toss until thoroughly coated. Add minced basil and gently incorporate. Spoon onto bread rounds and drizzle with balsamic vinegar. My personal favorite is a fancy infused balsamic like tangerine or pomegranate. Those two options pair marvelously with caprese!
Serve, enjoy, refill!
MORE APPETIZER RECIPES
Appetizer Dips for the Big Game
Air Fryer Cheeseburger Eggrolls
Italian Caprese Salad Appetizer
Ingredients
- 1 loaf Italian Bread baked and sliced into rounds
- 16 oz mozzarella balls quartered
- 16 oz cherry tomatoes quartered
- 1/2 bunch basil minced
- 1/4 cup olive oil
- balsamic vinegar
Instructions
- Quarter the mozzarella balls and tomatoes. Place in a mixing bowl and add olive oil. Toss until thoroughly coated. Add minced basil and gently incorporate. Spoon onto bread rounds and drizzle with balsamic vinegar. My personal favorite is a fancy infused balsamic like tangerine or pomegranate. Those two options pair marvelously with caprese!