Christmas Caprese Platter

Name: Christmas Caprese Platter
Prep time: 20 min
Total time: 20 min
Yield: 6 people
Cuisine: South African
Ingredients: 500 g ripe medium tomatoes, cores removed; 300 g baby tomatoes, mixed colours if available; 300 g fresh mozzarella in brine, weighed after draining; 20 g fresh basil, leaves picked and dried; 40 ml extra virgin olive oil; 10 ml fresh lemon juice; 2.5 ml finely grated lemon zest; 1.25 ml fine salt, plus extra to taste; 1.25 ml freshly ground black pepper

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20 min totalPrep: 20 min Serves 6 people Salad

Christmas Caprese Platter – Christmas caprese salad recipe with tomato wedges, baby tomatoes, torn mozzarella and fresh basil on a platter

This caprese salad recipe is a fresh, colourful side for a South African Christmas lunch. A mix of tomato wedges and halved baby tomatoes makes an easy platter, finished with torn mozzarella and a light lemon dressing.

Choose tomatoes that smell fragrant at the stem and feel heavy for their size. With so few ingredients, ripe fruit and a good olive oil make all the difference.

Why it works on a South African Christmas table

The red tomatoes, white cheese and green basil look festive without any fussy decorating. There is no cooking involved, so the oven stays free for roast potatoes while this refreshing side complements braaied chicken, fish or a Christmas gammon.

Ingredients

Servings6

For the salad

500 g ripe medium tomatoes, cores removed
300 g baby tomatoes, mixed colours if available
300 g fresh mozzarella in brine, weighed after draining
20 g fresh basil, leaves picked and dried

For the dressing

40 ml extra virgin olive oil
10 ml fresh lemon juice
2.5 ml finely grated lemon zest
1.25 ml fine salt, plus extra to taste
1.25 ml freshly ground black pepper

Instructions

1
Set the mozzarella in a colander over a bowl for about 10 minutes. Pat away any remaining surface moisture, then pull the cheese into bite-sized pieces.
2
Cut the medium tomatoes into wedges and halve the baby tomatoes. Leave any particularly small ones whole, if you prefer.
3
Whisk the olive oil, lemon juice, lemon zest, salt and pepper in a small bowl until combined.
4
Spread the tomatoes across a broad, shallow platter rather than piling them into a deep bowl. This keeps the dressing and cheese evenly distributed.
5
Nestle the mozzarella among the tomatoes. Keep small basil leaves whole and tear larger leaves into two or three pieces before scattering them over the platter.
6
When everyone is ready to eat, whisk the dressing again and spoon it over the salad. Gently lift a few tomato pieces to let some dressing run underneath.
7
Taste a dressed tomato with a piece of mozzarella and adjust the salt if necessary. Serve immediately, with a spoon for the juices at the bottom of the platter.

Nutrition (per serving)

Calories: 309 kcal
Carbohydrates: 12.2 g
Protein: 13.6 g
Fat: 23.5 g
Saturated fat: 8.4 g
Sugar: 8 g
Fibre: 2.5 g
Sodium: 321 mg
Cholesterol: 41 mg

Estimated values based on the ingredients used.

Notes

Christmas tips

This quantity serves six as a side alongside other festive dishes. For a bigger gathering, double the ingredients and use two platters.
Wash and dry the basil and mix the dressing a few hours ahead. Refrigerate separately, then whisk the dressing before using. Cut the tomatoes and assemble close to serving.
Keep the mozzarella chilled until preparation time. For an outdoor braai, bring out a small platter at a time; do not leave the salad unrefrigerated for more than two hours, or one hour when temperatures exceed 32°C.
Serve with crusty bread to catch the tomato juices, or alongside grilled mielies and your favourite braai mains.

Frequently asked questions

Can I use ordinary mozzarella instead of fresh mozzarella?

Fresh mozzarella sold in liquid gives the soft, milky texture this salad needs. Firm mozzarella intended for pizza will work in a pinch, but the result will be noticeably chewier.

Is the lemon dressing traditional?

A simple Caprese usually relies on olive oil and seasoning. The small amount of lemon here is a summery variation; leave out the juice and zest if you prefer a more classic finish.

Can I keep leftovers?

Refrigerate leftovers promptly in a covered container and eat within 24 hours, provided the salad has not exceeded the outdoor serving times above. The tomatoes will release more liquid and the basil may darken, so it is best freshly made.

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