“Mini” Caprese Salad

Caprese Salad Ingredients

Caprese Salad Ingredients

Actually, this salad can be as big as you’d like. The only “mini” about it is the size of the ingredients in the bowl. Usually Caprese salads are nice big slices of tomatoes and  mozzarella alternating on the plate like a splayed deck of cards (ready for a fancy trick-pick a card, any card…um, queen of tomato?). But this one puts it all in a bowl in bite-sized pieces. You don’t need a knife to eat it (but a fork is useful).

I’m combining the usual Caprese ingredients–tomatoes, mozzarella, basil–with a couple of other ingredients that used to satisfy my after-school snack desires: shallot & dried oregano. A fav dish of mine in that nowhere time zone of school-day-done-and-dinner was cut up tomatoes, diced yellow onion, dried oregano, olive oil and salt & pepper. I can still wolf down that concoction without blinking.

Of course, you know what “Caprese” means? Capri. As in the isle of Capri. Off the coast of Amalfi. One of those wowza places that sings siren songs in your head unexpectedly (like when you’re eating cheerios for breakfast or walking in a parking lot or doing the laundry–events that have nothing to do with the isle of Capri and so that’s its magic: it shows up anywhere).  I was just wandering that island last June. The streets were filled with tourists (doesn’t matter, it’s still phenomenal), the shops were dripping with everything you want to buy, the scenery takes your breath away so you have to stop to breathe every other step. On our approach to Marina Piccola by boat we slipped through the Faraglioni “rock islands” and felt like a visitor to another (beautiful) planet.

Capri

Faraglioni, Capri

So if you’re from Capri, you’re Caprese. Tomatoes grow in the south of Italy, mozzarella is made in Campania, which makes this salad “Caprese.”

Here’s how I turn it into “mini”…

Cut up the tomatoes into bite-sized pieces:

Cut tomatoes into bite-sized pieces

tomatoes in bite-sized pieces

Mince shallot (instead of my teenage-hood onion, much more subtle and gentle):

cutting shallot

cutting shallot

Use mini mozzarella balls (bocconcini)…and even these I cut in half:

cutting cheese

cutting cheese

Add fresh basil and/or fresh mint…I tear the leaves into bite-sized pieces:

basil and mint

basil and mint

Dried oregano for that “after-school” zing:

add dried oregano

add dried oregano

Drizzle of olive oil, salt & pepper and you’re in the land of yum…(just shy of the Tyrrhenian Sea by a few thousand miles but your taste buds just might be fooled).

mini Caprese Salad

mini Caprese Salad

4 thoughts on ““Mini” Caprese Salad

  1. Hi Chef Paulette! Thanks for sharing–Caprese is my favorite, whether as a side dish or a standalone meal. I’m curious as to what brand of mozzarella you use. Do you do store bought here in Nashville or do you have a special place? I’ve heard that there is a place in Germantown that makes excellent fresh mozzarella. Thanks in advance!

  2. Hi Chef Paulette! Thank you for sharing–Caprese is my favorite as a side dish or as a standalone meal. What brand of mozzarella do you use? I’ve been on the search for the best kind in Nashville and didn’t know if you did store-bought or went elsewhere for the “good stuff.” Thanks in advance!

    • Hi Stefanie,
      I buy all kinds of brands…but like the soft-sometimes-sold-in water brands. For this salad I used the small mozzarella balls sold at Trader Joe’s…they’re pretty good! But you can find similar at Publix in their specialty cheese case. Thanks!

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