One of my favorite summer salads is a Caprese salad. It’s so simple with only five ingredients, but when the ingredients are fresh and in season, nothing can beat it. Last week Greg and I picked up several varieties of tomatoes at the farmer’s market, including these lovely heirloom cherry tomatoes. They were full of flavor and incredibly juicy. Greg’s herb garden is also doing really well at the moment and we’ve found ourselves with a copious amount of fresh herbs, including basil. When life gives you fresh basil and tomatoes, make a Caprese salad!
Since my tomatoes were so small, I thought a conventional salad would be hard to stack. I also did not have any mozzarella cheese in the fridge, but I wanted a Caprese salad so bad there was no turning back. After raiding the fridge I found two little packs of string cheese that we bought for our lunches. Oddly enough the cheese was the perfect size for my cherry tomatoes so I stacked the ingredients together on toothpicks and voila! Caprese salad bites were made. This would be a great appetizer for summer barbecues and gatherings and truly can’t be any easier.
Heirloom Tomato Caprese Bites
Yield 20 pieces
- 20 heirloom cherry tomatoes
- 10 basil leaves
- 2 mozzarella cheese sticks (or 20 pieces of bocconcini)
- 1 tbsp. balsamic vinegar
- 1 tbsp olive oil
- 20 toothpicks
- Wash and dry the tomatoes and basil.
- Cut the cherry tomatoes in half.
- Cut the basil leaves in half
- Cut each mozzarella stick into ten pieces so you have 20 slices of cheese.
- Place one half of a tomato onto a toothpick and top with one slice of basil and one piece of mozzarella cheese. Top with the other half of the tomato. Repeat until you have twenty caprese bites.
- In a small bowl whisk together balsamic vinegar and olive oil.
- Serve caprese bites on a platter with a small dipping bowl of balsamic olive oil. Serve cold.
If you like this recipe, you may also like:
- Fresh Tomato Basil Pasta Sauce
- Vegan Caprese Salad by Amanda from Pickles and Honey
- Open Face Chicken Caprese Sandwiches by Kristin from Iowa Girl Eats
- Baked Caprese Turkey Meatballs by Dara from Cookin’ Canuck
- Caprese Tartlets by Deborah from Taste and Tell