Perk up the seasonal buffet with this light, refreshing salad wreath with a tangy dip.

  • Serves: 8 people
  • Prep time: 10 minutes
    • Italian
    • Gluten Free
    • Vegetarian

    Caprese Salad Wreath with a Tangy Balsamic Dressing

    Recipe Information

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    For the salad:

    400g Mozzarella

    700g Cherry Tomatoes

    2 packs of Fresh Cut Basil

    1 tbsp Italian Style Herbs

    Pepper, to season

    For the dip:

    60ml Extra Virgin Olive Oil

    2 tbsp Balsamic Vinegar

    2 tsp Mustard

    2 tsp Maple Syrup

    Pinch of salt


    Tear the mozzarella into chunky strips approx. 2cm wide.

    Place a ramekin in the centre of your serving platter.

    Arrange the basil leaves in a loose wreath formation around the edges.

    Top with the tomatoes and mozzarella.

    Sprinkle the herbs over the wreath and finish with a good grinding of black pepper.

    For the dip, whisk together the olive oil, balsamic vinegar, mustard, maple syrup and salt until well combined.

    Decant into the ramekin at the centre of the salad wreath and serve immediately.