Stuffed Caprese Salad


Stuffed Caprese Salad 

Serves 4 

 

4 medium-large red tomatoes (they should be regular and round, rather than uneven herilooms)

2 fresh mozzarella cheese balls in water, drained and patted dry 

8 fresh basil leaves 

1 tablespoon extra virgin olive oil 

1 tablespoon balsamic vinegar 

1/4 cup microgreens (optional) 


Using a paring knife, cut the top off the tomato, as if you were carving a pumpkin. Scoop out the seeds and inside flesh of the tomatoes with a spoon and discard.

Halve mozzarella balls either crosswise or lengthwise depending on shape of tomatoes, so that mozzarella will fit and fill inside of tomatoes. Slide two bail leaves between each ball of mozzarella and tomato so that the tops of basil just peek out. Drizzle with olive oil and balsamic. Top with microgreens if using. Serve with a knife and fork.


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