Caprese Salad looks festive for Christmas1 min read

A caprese salad is a very traditional Italian style that is very versatile, simple, and quick to prepare. It’s perfectly primal (paleo + some dairy) and doesn’t need any modification in order to look `normal’.  We love that at this time of year this salad has a festive look with the bright red, white and green of the ingredients, and it’s another healthy recipe to add to the Christmas food.

Caprese Salad recipe


  • Fresh tomatoes
  • Fresh basil
  • Bocconcini (a kind of `baby’ mozzarella cheese in soft balls, in a tub with whey or water – usually found in supermarket or deli)
  • Extra virgin olive oil
  • Sea salt (Himalayan Pink salt, or Murray River pink salt is great)


  1. Slice tomatoes
  2. Slice bocconcini into similar thickness as tomato
  3. Tear basil leaves roughly
  4. Arrange the tomato and bocconcini – alternating.
  5. Scatter basil leaves over the top
  6. Drizzle on some olive oil
  7. Sprinkle with pinch of sea salt

We’ve made a variation of this that can be used as finger food.

  • For this one we’ve used cherry tomatoes and baby bocconcini.
  • Cut the tomato in half
  • Place a slice of bocconcini in between the two pieces of a tomato
  • Wrap a large basil leaf around it all and hold together with a toothpic
  • Drizzle with olive oil and sprinkle of salt.
  • (The one in the picture is on a drizzle of balsamic glaze.)

It takes a bit more time and effort to make this variation, but it does have a great visual impact. I had these out on the kitchen table when hubby came in from the garden. He thought they were a great snack!!! (Judith)

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