Festive Caprese Salad Wreath

Zurie's Note:

This is not really a recipe, so rather use the picture as a guide! Use both sliced and whole tomatoes, and try to get different-sized types. I made this for our hot-weather Christmas lunch, but it would be perfect for any occasion. We get the mozzarella balls in a light brine and the pretty white balls look great with the tomatoes, but you could cut up any good-quality mozzarella. The pesto was a nice bright green, but by the time I took the picture it had darkened somewhat. Quantities are guesses: I had a lot of tomatoes and more or less "arranged" them to taste. A large white round platter would be best to use -- I could not find one in time, so used a pale green one.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 2 -3 tomatoes, large, ripe
• 6 ounces grape tomatoes (or cherry tomatoes)
• 6 ounces grape tomatoes (the very small kind)
• 6 mozzarella cheese, balls (bocconcini)
• 6 ounces mozzarella cheese, balls small size (small bocconcini)
• 4 -6 tablespoons basil pesto (buy a good brand or use home-made)
• 2 tablespoons vinaigrette dressing
• fresh basil (to garnish)
• flaked sea salt, like maldon

Directions:

1. Wash and dry the tomatoes.
2. Slice the large ones neatly in thickish slices; do not peel.
3. Slice some of the larger grape tomatoes in half and keep others whole.
4. Arrange the slices of tomato and the different-sized tomatoes in a circle, preferably on a large white platter.
5. Drain the mozzarella balls (preferably a large and a small size), and arrange to your taste between the tomatoes.
6. Drizzle vinaigrette dressing over the tomatoes and mozzarella. (Alternatively, you can toss the prepared tomatoes and the mozzarella in a bowl with the dressing, and then arrange it around the platter).
7. Place the pesto in the centre.
8. Garnish with sprigs of fresh basil, or use fresh oregano, which is equally good.
9. Put the sea salt flakes in a small bowl and ask guests to season their own salad.

Reviews

[UmmBinat]

Lovely look. A good idea to use brined bocconcini as mentioned in the introduction, mine were not, just in water so I added flaked sea salt on top before serving. Made a vinaigrette with a little of the Pesto I used for the center added to it. Made for ZWT7 Italy, for my team Food.Commandos

[EmmyDuckie]

How perfect! I love a caprese salad when it's hot, which it is here! I used a mix of green and purple basil, and red, yellow, and purple tomatoes, figuring the color was nice and summery, but if there are good tomatoes to be had this Christmas, I may make it in the reds and greens you show. The pesto is a great touch. I had always done this with oil and vinegar before, but I love it with pesto. Thanks for posting.

[Katanashrp]

I almost never have fresh basil in the house because I find myself throwing it out a lot, however I do almost always have some homemade pesto in the freezer, so I love this recipe. Now I can enjoy a nice Caprese salad any time. Thank you.