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Festive Caprese Salad Wreath

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“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.”
READY IN:
10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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.

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