16 ounces fresh mozzarella pearls or small bocconcini balls
2 cups fresh basil leaves, large stems removed
1/4 cup extra virgin olive oil
1/2 cup balsamic glaze
1 teaspoon flaky sea salt
1/2 teaspoon freshly cracked black pepper
4 sprigs fresh rosemary, for garnish
Instructions
Start by washing the cherry tomatoes and fresh basil leaves thoroughly. Pat them dry with a paper towel, as any excess water will prevent the olive oil and balsamic glaze from sticking properly. Drain the mozzarella pearls from their liquid and pat them dry as well. This ensures the salad stays fresh and does not become watery on the serving platter.
Select a large, flat circular platter. Arrange the fresh rosemary sprigs and a portion of the basil leaves in a wide circle around the edge of the plate. This creates a forest-like evergreen base that gives the dish its Christmas wreath appearance. Keep a few basil leaves aside to tuck into the salad later for extra color.
You can either thread the tomatoes and mozzarella onto small wooden skewers or simply layer them directly onto the platter. If layering, place a row of tomatoes and mozzarella pearls over the basil base, alternating them to ensure the colors are evenly distributed. Continue layering until you have a thick, lush ring of ingredients. Tuck the remaining basil leaves between the cheese and tomatoes to fill in any gaps.
Just before serving, drizzle the extra virgin olive oil evenly over the entire wreath. Sprinkle the flaky sea salt and black pepper over the top to enhance the natural flavors of the tomatoes and cheese. The salt helps draw out the sweetness of the tomatoes, which is essential for a great Caprese.
Drizzle the balsamic glaze in a decorative zig-zag pattern over the wreath. If you want a cleaner look for a party, you can place a small bowl of balsamic glaze in the center of the wreath for guests to dip into instead of drizzling it over the top. Serve immediately while the cheese is cold and the basil is crisp.
