This easy recipe turns Caprese, a tomato and mozzarella salad usually made with sliced tomatoes, into a portable feast with no-need-to-slice grape tomatoes. Picnickers can pick and choose how to construct their baby Caprese salad on their plate. Pecans and crackers are untraditional, but add crunch and can be used to make a tiny crostini for something different.
Use the abundance of in-season baby tomato varieties to make this recipe into a multicoloured treat. Everything except the mozzarella can be kept outside your cooler.
1 pint (475 mL) grape tomatoes
1 cup (250 mL) fresh basil leaves, packed
1 cup (250 mL) mixed olives
1/2 cup (125 mL) raw or toasted pecans
1 ball (8 oz/225 g) fresh mozzarella, torn
4 oz (113 g) gluten-free or whole grain seeded crackers
2 Tbsp (30 mL) extra-virgin olive oil
Flaky sea salt, to taste
Pack all ingredients in separate containers. Allow diners to build their own salad with tomatoes, mozzarella, olives, pecans, a drizzle of oil, and sprinkle of salt. Serve with crackers, if using, to build mini crostini or just to add a touch of crunch to the meal.