Caprese with tomatoes and bocconcini mozzarella

Votes: 3

Time: 10 min.
Complexity: easily
Servings: 10

Although this salad tastes virtually identical to the traditional Italian caprese appetizer of tomato slices, mozzarella, and basil leaves drizzled with olive oil, its appearance is quite unconventional, more interesting and playful. This is because the salad uses different types and sizes of tomatoes: yellow, red, cherry, and currant. Slice the large tomatoes, add the smaller ones whole, and top with bite-sized boccocini mozzarella balls. Small whole basil leaves work well in place of chopped basil.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 red tomato on a vine
1 yellow tomato
1/4 cup currant tomatoes (or cherry tomatoes, halved)
1 cup small balls of fresh mozzarella (bocconcini)
3 tbsp. l. olive oil, cold
1/4 cup small basil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tomatoes, cherry tomatoes, grape tomatoes, mozzarella bocconcini cheese, basil

Cooking the dish according to the recipe:

Quarter the red and yellow tomatoes and peel them with a knife. Cut the quarters into 2.5 cm pieces. Arrange the sliced tomatoes and currant tomatoes on a platter. Divide the mozzarella balls among the tomatoes. Drizzle with olive oil. Sprinkle with basil, salt, and pepper.

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