If you’re looking for a quick, easy, and show-stopping appetizer for the holidays, this Candy Cane Caprese Salad is just the thing! Juicy tomatoes and fresh mozzarella are layered to make that classic candy cane shape! It's a perfect make ahead appetizer for the holidays!
A maple pecan fruit salad is the perfect dish to serve alongside this caprese salad!
My family is obsessed with caprese salads! I would say I make a Caprese salad at least three times a week in the Summer! So why not eat it in the Winter too? This is a great appetizer to serve at your holiday party! It's simple and a total crowd pleaser!
The combo of flavors is so good! It’s like the perfect balance of tangy, creamy, and fresh. Oh, and it’s not just delicious, it looks gorgeous too. It’s one of those dishes that makes you feel like you’re eating something straight out of a cute Italian cafe, even if you’re just chilling at home. Trust me, once you try it, it’s hard to go back to basic salads!
What is a Caprese Salad?
A Caprese salad is the simplest, freshest Italian dish that’s somehow always fancy no matter where you serve it. It’s just layers of juicy, ripe tomatoes, creamy fresh mozzarella, and fresh basil leaves, usually drizzled with olive oil and balsamic glaze.
Ingredients to Make Candy Cane Caprese Salad
- Fresh mozzarella. Look for a log or pre-sliced mozzarella. That ensures that all the slices are the same size and everything is the same width.
- Ripe tomatoes. Roma or vine-ripened tomatoes. You want the tomatoes to be the same width as the fresh mozzarella so it's uniform. Just like in my cherry tomato salsa, make sure to use the freshest, ripest tomatoes!
- Fresh basil leaves. For a pop of green and extra flavor. It is a caprese salad after all!
- Balsamic glaze: Adds a sweet, tangy finishing touch.
- Olive oil: Extra virgin olive oil for drizzling.
- Salt and pepper: To season the layers.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Substitutions and Variations
- Change the colors! Use heirloom tomatoes for a more colorful candy cane or mini mozzarella balls for a smaller candy cane.
- Swap the balsamic glaze for a drizzle of honey for a touch of sweetness.
- Replace the tomatoes with thinly sliced roasted red peppers for more of a charcuterie platter. You can also alternate and layer some tomatoes with some roasted red peppers.
- Add a crunch! Sprinkle with toasted pine nuts or candied pecans for texture. Just like in my cranberry pecan cheese ball, pecans add a delicious crunch to anything they are added in.
How To Make a Candy Cane Caprese Salad
- Slice the mozzarella and tomatoes into even, round slices about ¼ inch thick. Wash and dry your basil leaves.
- On a large serving platter, arrange alternating slices of mozzarella and tomato in a curved line to look like a candy cane shape. It's best to slightly overlap the tomatoes and mozzarella to make them look more like a candy cane.
- Tuck fresh basil leaves between the mozzarella and tomato slices.
- Drizzle the entire salad with olive oil and balsamic glaze. Sprinkle lightly with salt and pepper to taste.
- Serve this salad with crostini, crusty bread, or on it's own with some grilled chicken or grilled steak.
Lynn's Tip!
If you don't like balsamic glaze, leave it out! It's still delicious without it! Make sure to use a really good quality extra virgin olive oil for this caprese salad too!
Storage Instructions
You can prep the parts of this salad in advance to save time. We all know how crazy the holidays can be! Make it as easy for yourself as you can!
Slice the tomatoes and mozzarella and store them in separate airtight containers in the fridge for up to 1 day.
Wash and dry the basil leaves and keep them in a damp paper towel inside a plastic bag in the fridge.
Assemble the salad just before serving so it doesn't get soggy and lose it's texture and flavor.
Frequently Asked Questions
You can substitute with fresh arugula or baby spinach if you don't have basil or don't like basil.
If you have leftovers, store them in an airtight container in the fridge for up to one day. Note that the basil may wilt and the tomatoes may release some moisture, so it’s best enjoyed fresh.
Sure! You might want to use the smaller mozzarella too to make sure that everything is the same size. You can also pile the tomatoes and the mozzarella into red and white piles so it still looks like a candy cane.
Candy Cane Caprese Salad
Equipment
- Knives
- Cutting Board
- Platter
Ingredients
- 16 oz Fresh Mozzarella Presliced
- 4 large Tomatoes Roma or Beefsteak
- ½ cup Fresh basil
- Olive oil For drizzling
- Balsamic glaze For drizzling
- Salt and Pepper to taste
Instructions
- Cut the tomatoes into slices that are equal to the slices of the mozzarella. Starting at the bottom of the candy cane, layer tomato and mozzarella slices. Scatter basil leaves around and throughout the candy cane. Drizzle with olive oil and sprinkle with salt.
Notes
- Try to get the tomatoes to be the same size as the mozzarella. This will make a uniform candy cane and make it look really good!
- Use a good quality olive oil in this recipe. That's because we won't be cooking the olive oil, it will be eaten raw so it should be really good quality. Same with the balsamic drizzle.
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