Italian Caprese Salad Platter
This beautiful Italian-inspired salad platter combines crisp cucumber slices, juicy tomatoes, creamy mozzarella balls, and fragrant fresh basil. Finished with a flavorful herb dressing and decorative vegetable roses, it is a colorful centerpiece for family gatherings, parties, holidays, and special occasions.
Categories: SNACKS
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Ingredients
- 1 large head green leaf lettuce, leaves separated and washed
- 2 medium cucumbers, thinly sliced
- 4 medium ripe tomatoes, thinly sliced
- 1 cup cherry tomatoes, whole or halved
- 12 oz fresh mozzarella balls, drained
- 1 large cucumber, thinly sliced lengthwise for decorative roses
- 1 large firm tomato, thinly sliced for a decorative rose
- 1/2 cup fresh basil leaves
- 1/3 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Cooking Instructions
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01
Wash the lettuce leaves thoroughly and dry them completely using a salad spinner or clean kitchen towels. Arrange the leaves around the edges of a large oval serving platter, overlapping them slightly to create a decorative green border.
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02
Wash the cucumbers and tomatoes. Slice the cucumbers into thin, even rounds. Slice the tomatoes into rounds of similar thickness. Cut some cherry tomatoes in half and leave others whole for variety.
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03
Arrange the cucumber rounds in an overlapping line along one side of the platter, following the oval shape. Keep the slices slightly angled so their green edges create an attractive layered pattern.
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04
Place the tomato slices in an overlapping line along the opposite side of the platter. Adjust their position to create a neat, symmetrical presentation.
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05
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, Italian seasoning, garlic powder, salt, and black pepper. Mix until the dressing is smooth and well combined.
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06
Carefully spoon the dressing into the center of the platter, spreading it into an even layer without covering the decorative cucumber and tomato rows.
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07
Use a vegetable peeler or mandoline to cut long, thin cucumber ribbons. Gently roll one ribbon into a tight spiral to create the center of a rose. Continue wrapping additional ribbons around it until the flower reaches the desired size. Prepare two cucumber roses.
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08
Cut a firm tomato into thin slices. Arrange the slices in an overlapping line, then gently roll them together to form a rose shape. Adjust the outer slices to create natural-looking petals.
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09
Place the tomato rose in the center of the platter and position the cucumber roses above and below it. Distribute the mozzarella balls and cherry tomatoes throughout the center.
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10
Arrange fresh basil leaves between the mozzarella and tomatoes. Sprinkle a little additional Italian seasoning and freshly ground black pepper over the vegetables and mozzarella.
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11
Refrigerate the finished salad for 10 to 15 minutes before serving to keep the vegetables crisp and refreshing. Serve chilled as a colorful appetizer or side dish.
Chef notes
Dry the lettuce thoroughly before arranging it to prevent excess moisture from collecting on the platter. Choose firm cucumbers and ripe but firm tomatoes to make neat, attractive slices. Use a mandoline or sharp knife to achieve evenly sliced vegetables. Drain the mozzarella balls well before arranging them to prevent the dressing from becoming watery. Prepare the vegetable roses shortly before serving for the freshest appearance. For extra flavor, add a drizzle of balsamic glaze just before serving. Store leftover salad in an airtight container in the refrigerator and enjoy within 1 day. The vegetables are best when freshly assembled.
