Ingredients
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2 - 3
-
6
-
6
-
6
-
6
-
4 - 6
-
2
-
-
-
-
-
-
-
-
Directions
Festive Caprese Salad Wreath, 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.
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Steps
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1
Done
|
Wash and Dry the Tomatoes. |
|
2
Done
|
Slice the Large Ones Neatly in Thickish Slices; Do not Peel. |
|
3
Done
|
Slice Some of the Larger Grape Tomatoes in Half and Keep Others Whole. |
|
4
Done
|
Arrange the Slices of Tomato and the Different-Sized Tomatoes in a Circle, Preferably on a Large White Platter. |
|
5
Done
|
Drain the Mozzarella Balls Preferably a Large and a Small Size, and Arrange to Your Taste Between the Tomatoes. |
|
6
Done
|
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
Done
|
Place the Pesto in the Centre. |
|
8
Done
|
Garnish With Sprigs of Fresh Basil, or Use Fresh Oregano, Which Is Equally Good. |
|
9
Done
|
Put the Sea Salt Flakes in a Small Bowl and Ask Guests to Season Their Own Salad. |
