This festive caprese salad wreath is so fun to bring to holiday gatherings! It’s easy to make and absolutely delicious with robust Italian seasoning and a sweet balsamic glaze.
Caprese salad is one of my favorites (try my caprese salad with homemade croutons which is another good time!).
I love this for the holidays because it brings a lighter, more summer-y dish to the the table when so much of the food I’m eating is heavy!
how to make a caprese salad wreath
To make the “wreath” you can use a dinner plate or serving platter. Lay fresh basil on the bottom of the plate. I put the pointed end of the basil leaves toward the outside of the plate so they would look more like a wreath. I also included some rosemary to dial up the flave!
In the center you’ll want to place a small round bowl for the balsamic reduction sauce to be poured into and this also forms the center of the wreath.
glaze & season the caprese salad wreath
The balsamic glaze is very easy to make (2 ingredients!) or you can purchase balsamic glaze at the store and use that. I used Swerve brown to keep carbs lower but you can sub brown sugar or coconut sugar.
Once the basil and rosemary is laid out, add the washed tomatoes (grape or cherry) and mozzarella balls. Make sure you put tooth picks around for people to easily grab this deliciousness!
Next drizzle the olive oil. If you really want to take it up a notch, replace the olive oil with my herb-infused olive oil! Finally, sprinkle the herbs and, if you like, grate some fresh parmesan.
You are all ready to party!
*Inspired by Cafe Delights Caprese Christmas WreathPrint
The classic flavors of a caprese salad come together in a fun, festive wreath! Drizzled olive oil and Italian seasoning coat ripe cherry tomatoes and mozzarella balls, then dipped into a sweet balsamic reduction. A hit at any holiday gathering!
- 1 1/2 cups (375ml) balsamic vinegar
- 3 tablespoons brown Swerve (sub brown or coconut sugar)
For the salad:
- 12 ounces grape tomatoes (or cherry tomatoes)
- 10 ounces fresh cherry-sized mozzarella balls
- 2 tablespoons olive oil
- 2–3 teaspoons dried Italian herbs
- 1 teaspoon garlic powder
- 1/4 teaspoon red chili peppers
- Handful fresh basil leaves , shredded (to garnish)
- Handful fresh rosemary sprigs (to garnish, optional)
- Fresh shredded parmesan cheese (optional)
- flaked sea salt and ground pepper , to season
For The balsamic glaze:
- Combine the vinegar and brown swerve in a small saucepan. Cook while stirring over low heat for 4-5 minutes, or until sugar has dissolved.
- Increase heat and bring to a boil. Reduce heat to low and allow to simmer for 8-10 minutes, or until reduced by one-third and thickened like syrup.
For The Salad:
- Wash and dry the tomatoes. Arrange them in a circle on a large serving plate or round platter. Drain the mozzarella balls and arrange between the tomatoes, using toothpicks to stick mozzarella balls and tomatoes together.
- Drizzle with olive oil and season with the herbs, salt and pepper. Toss the tomatoes and bocconcini through the oil with a spoon.
- Garnish with the fresh shredded basil and rosemary (optional).
- To serve, place the bowl of balsamic glaze in the center of the wreath. Arrange toothpicks around and underneath the tomato and cheese balls, with the sharp ends toward the middle of the plate.
Keywords: caprese salad, holiday caprese salad, festive caprese salad, caprese tomato salad