Caprese snack

Caprese snack

A plate is a blank canvas begging for sights and sounds. And this caprese fills the plate with scents, colors, and you provide the sound. “Hello, gorgeous!” Try it as a side for grilled meat, as a snack, or an appetizer.

Caprese snack

A plate is a blank canvas begging for sights and sounds. And this caprese fills the plate with scents, colors, and you provide the sound. “Hello, gorgeous!” Try it as a side for grilled meat, as a snack, or an appetizer.
USMetric
4 servingservings

Ingredients

  • 8 oz. 230 g cherry tomatoes
  • 8 oz. 230 g mozzarella, mini cheese balls
  • 2 tbsp 2 tbsp green pesto
  • salt and pepper
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Cut the tomatoes and mozzarella balls in half. Add pesto and stir.
  2. Salt and pepper to taste.

Tip!

Make the caprese even more vibrant by adding fresh basil, parsley, or chives!

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9 comments

  1. Gladys
    I don't digest lactose. Is the lactose free milk a no-go drink for this diet? These meals look delicious can't wait to start.
    Thanks
  2. Mariane
    I love this Caprese salad recipe and make it all the time. Sometimes I add olives and cucumbers and it is Delish!
  3. Tracey
    Gladys, you should avoid cow and goat milk when doing low-carb. Have you tried soy, almond or coconut milk?
  4. Joanne
    Almond milk is delicious.
  5. Wendy
    Is there a good source or recipe for the pesto?
    Reply: #8
  6. alina sweeney
    Loved this salad. I didn't have mini cheese balls on hand but I did have mozzarella cheese sticks. Chopped up a few and it turned out great.
  7. Derya
    I eat this nearly daily:
    • 1 regular tomato, sliced in 12
    • 1 mozzarella ball, sliced in 12
    • either fresh basil or dried italian herbs
    • pinch of garlic powder, salt and pepper
    • I often add olives and/or 1/2 avocado
    • good drizzle of olive oil

    The Italians don’t use pesto for caprese! They use fresh basil leaves! We always have a plant from our supermarket on the kitchen window sill.

  8. Derya
    @ Wendy,

    Pesto is basically basil leaves, olive oil, salt, pepper, garlic cloves to taste, grated pecorino cheese (we use any hard cheese that’s knocking around in the fridge), and pine nuts (plain or briefly toasted in a nonstick pan).
    I eyeball the amounts, but you can’t really ruin this. You just chuck everything in your blender and go for it.

  9. Sherri
    I love this snack. Instead of pesto I use olive oil. Those little mozzarella cheese balls make the recipe so easy to put together and have on hand.

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