CookingBauer XcelCookery, Recipe

Mini Caprese salad

CookingBauer XcelCookery, Recipe
Mini Caprese salad


  1. Slice the cherry tomatoes and put them in a large bowl.
  2. Add the bocconcini, basil and salt and pepper. Spoon this mixture into 10 serving glasses.
  3. Mix the balsamic and olive oil together and season to taste.
  4. Pour a little over each Caprese salad and serve the remaining alongside, either in a jug with a spout or in a dish with a spoon, so your guests can add more if they fancy it.

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Recipes taken from Little Italy, by Nicole Herft, published by Hardie Grant, Priced £12.99


Use both yellow and red cherry tomatoes in this dish to make it as colourful as possible


350 g (12 oz/21/2 cups) cherry or baby plum tomatoes, mixed colours if possible
250 g (9 oz/2 cups) baby bocconcini balls (mini mozzarella balls)
handful of baby basil leaves
sea salt and freshly ground black pepper
4 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil


Time: 5 mins
Serves: 10
Nutrition: n/a