This Caprese Wreath is an elegant appetizer that’s easy to make and one that absolutely everybody will love (just watch it disappear from your Christmas table).
Made with juicy cherry tomatoes and creamy mozzarella balls seasoned to perfection then served with fresh basil and balsamic glaze, it just doesn’t get better than this.
Every year when the holidays roll around and I’m thinking of a simple but festive party appetizer, I always turn to this caprese wreath.
I also love to make Greek Salad Skewers and Cranberry Pecan Balls for holiday parties which are always big crowd pleasers as well.
This popular salad is traditionally known as ‘Insalata Caprese’ which translates to ‘salad of Capri’.
Caprese is said to have originated in the island of Capri and was created to be an homage to the Italian flag.
Caprese salad only requires a few basic ingredients such as fresh tomatoes, mozzarella, basil, evoo, salt and pepper.
It’s a great representation of how sometimes only a few quality ingredients are needed to make a spectacular dish.
Cherry tomatoes – I like to use cherry tomatoes because they are rounder and match the shape of the mozzarella balls but grape tomatoes will also work. Yes, there is a difference between cherry and grape tomatoes, which is mainly the difference in their shape.
Mini mozzarella balls – also known as bocconcini. You can find these in most major grocery stores. These are the ones I always buy.
Fresh basil – make sure to use fresh green basil that isn’t wilted or brown. I like to chiffonade some to sprinkle over each skewer as well as place whole leaves around the caprese wreath for presentation.
Balsamic glaze – make sure to buy balsamic ‘glaze‘ similar to this one. Balsamic glaze has a thicker texture whereas regular balsamic vinegar will be too thin and runny for this recipe.
Extra virgin olive oil – since this caprese wreath has so few ingredients you want to make sure each ingredient is of the highest quality. This is the evoo I like to use.
Italian seasoning – using an Italian seasoning like this one really enhances this whole dish if you don’t have it on hand you can always just use a combo of dried oregano and basil.
Salt & pepper – I like to use flaky sea salt and freshly ground black pepper for the best results.
You will also need wooden skewers like these to assemble the caprese wreath.
Step 1 – Wash tomatoes and place into a large bowl. Add mozzarella balls to bowl with tomatoes.
Step 2 – To the bowl with tomatoes and mozzarella, add olive oil, Italian seasoning, sea salt and black pepper. Toss to coat.
Step 3 – Chiffonade 1/4 cup worth of fresh basil leaves.
Step 4 – Assemble skewers by threading on one tomato and one mozzarella, then repeat. There should be two of each on each skewer.
Step 5 – Place a small bowl in the center of your serving board. Surround the bowl with skewers to make a wreath shape.
Step 6 – Sprinkle the skewers all over with sliced basil leaves and surround the edges with whole basil leaves.
Step 7 – Pour balsamic glaze into a small bowl and place in the center of the caprese wreath. Enjoy immediately.
I always use a store-bought balsamic glaze like this one to make this caprese wreath recipe even quicker and easier.
When buying store-bought balsamic glaze make sure to get one that says ‘glaze’ on the label as regular balsamic vinegar will be thin and not the right consistency.
The salad is named after the island of Capri which is where it originated.
It is best to make this dish the day of, shortly before time of serving. If you want to prepare in advance, place in the fridge but do not drizzle with oil or seasonings until just before serving.
Did you make this? Please RATE THE RECIPE below!
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