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Mini Caprese Salad


  • 1 lemon, juiced

  • 1 small clove garlic, grated or minced

  • 1 cup basil leaves, about 20 leaves, plus a few for garnish

  • 1/3 cup extra-virgin olive oil

  • 1 pint heirloom cherry tomatoes, multi colored if available, halved

  • 1 cup bocconcini (bite-sized fresh mozzarella balls), drained, halved

  • Salt and freshly ground black pepper


Combine lemon juice, garlic, basil in food processor or blender, process and stream in EVOO to form a smooth dressing. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.