Pop a Bite-Sized Caprese Salad

Last Modified: Sun Sep 27 2015 23:52:31 GMT+0530 (India Standard Time)
  • 24
    heirloom cherry tomatoes (about 12 ounces)
  • 1 1/2
    teaspoon salt
  • 1
    tablespoon vincotto
  • 1
    tablespoon olive oil
  • 2
    teaspoons red wine vinegar
  • 24
    baby mozzarella balls
  • 24
    basil leaves
  • #1
    Prepare a bowl of ice water. Bring a large pot of water to a boil and blanch the tomatoes for about 20 seconds to make them easier to peel. Quickly transfer to the ice water bath to prevent them from cooking and then use a paring knife to peel the tomatoes.
  • #2
    Toss the peeled cherry tomatoes with the salt, vin cotto, olive oil and red wine vinegar and let them marinate for at least 1 hour or up to overnight (in the refrigerator).
  • #3
    When you're ready to serve them, drain the mozzarella and wrap a basil leaf around each ball of mozzarella. Skewer a marinated tomato and then skewer the basil-wrapped mozzarella.
  • #4
    Serve immediately.