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caprese salad bite WM


Caprese Salad Bites are a fun and easy, vegetarian appetizer recipe with a vegan option. To make this plant-based, simply substitute cubes of firm tofu for the cheese. Try WildWood SprouTofu for a higher protein option.


  • 1 Container of Buffalo Mozzarella or PLANT-BASED OPTION use cubes of firm tofu
  • 1 Container of Cherry Tomatoes or Cocktail Tomatoes
  • 1 Bunch or Container of Fresh Basil Leaves
  • Toothpicks
  • Balsamic Vinegar
  • Extra Virgin Olive Oil
  • Himalayan Salt, to taste
  • Fresh Ground Pepper, to taste

DIRECTIONS:  wash and dry basil leaves, and set aside. slice balls of mozzarella cheese into planks.  Cut each plank into cubes or pieces small enough to fit between cherry tomatoes, without hanging over the edge. Set aside.  On a serving platter large enough to hold all of the caprese salad bites, drizzle a little olive oil and balsamic vinegar, and add some fresh ground pepper. Wash cherry tomatoes and slice in half.  Add salt and pepper to cut side of tomatoes, to taste.  Make a “sandwich” with each tomato by putting a piece of buffalo mozzarella between the two halves, adding a basil leaf and securing with a toothpick through the middle of the tomato.  If basil leaves are too large, fold them in half, right side out, before securing to the tomato.  Arrange caprese salad bite on the plate of oil and vinegar.  Serve immediately.



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The "Aloha Cooks" live in Hawaii and create original recipes using healthy whole foods and since one of them is a registered dietitian you can be sure they are delicious and nutritious.

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