Caprese salad — on a stick

A Caprese salad is an all-time favourite. Simple, elegant and flavorful, everyone loves this classic. 

The dish has a fascinating history. On the island of Capri, they wanted a dish that highlighted the island's produce: tomatoes, mozzarella, and basil. But this salad also highlights the colours of the Italian flag, red, green and white. It is reported to have been created at the Hotel Quisisana in the 1920s, when a guest asked for a light dish without meat. This salad was created, and the rest is history. 

I wanted to create a version of this fabulous salad that would be easier to share. I decided to put this on small toothpicks so that they make the perfect hors d’oeuvres. This take on the beautiful Italian salad is always a hit at parties, and they are so simple to assemble. I love using colored tomatoes for a flash of colour on the plate, whenever you can find them. 

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1 tub cherry tomatoes

1 large ball or 1 tub small balls of mozzarella, cut into small cubes

Basil leaves, cut into large pieces if large

Toothpicks Really, really good EVOO, 4 tablespoons Aged balsamic vinegar, 3 tablespoons Lemon zest, 1/2 lemon, you can grate this directly over the salad 1/2 teaspoon fennel seed, toasted for 2-3 minutes and pounded in a mortar briefly to very coarse grain.

Cut the cherry tomatoes in half horizontally. Pierce the stem end onto a toothpick, followed by a basil leaf, the mozzarella and finally the bottom of the tomato. Slide the asse to the center of the stick. Arrange decoratively on a flat platter. Drizzle with the olive oil, balsamic. Sprinkle with the lemon zest and the fennel seeds. Serve immediately.