Tiny Insalata Caprese

You know how much I appreciate simplicity in food. I see it as a testament to how good ingredients truly are. I went to the grocery the other day and found a perfectly imperfect tiny basket of tiny tomatoes of varying shades of red and yellow. The tiny fresh mozzarella cheese balls happen to be the same size of the tomatoes. I find that ratio is key for a successful insalata caprese and using tiny tomatoes and tiny mozzarella works perfectly.

1 basket of tiny tomatoes
1 container of tiny fresh mozzarella balls
4-6 basil leaves cut into very thin strips (chiffonaded)
1 tablespoon extra virgin olive oil
salt and pepper to taste

Wash and dry the tomatoes. Cut in half. If there are large ones, cut into fourths. Place in a medium/large bowl. Drain the fresh mozzarella balls. Cut those in half and add to the tomatoes. Add in the cut basil and olive oil. Gently toss until somewhat combined. Give a generous sprinkling of salt and pepper. Serve immediately and enjoy.

-Erin Swing
The Sensitive Epicure

This is part of Food Network's Summer Fest. Check out The FN Dish. The summer produce we're focusing on here are tomatoes. On twitter, we're tagging #SummerFest. Here are other delicious tomato recipes to try out:


love that fresh salad...Happy to know you through summer fest...
I do my caprese salads the same way! SO easy isn't it?
Nicole said…
This is one of my favorite things about summer! I'll eat Caprese salad in any form, but the tiny version is both cute AND easier to eat :-)
Beautiful and delicious. I love a good caprese!