Salt Block Caprese

You’ll love this salt block Caprese! This classic salad on a salt block is such a beautiful appetizer! The salt block serves as both a serving platter and also adds extra salty flavor to the tomatoes and mozzarella. You can’t go wrong with this easy, light, no-cook, vegetarian starter.

Ingredients for Salt Block Caprese

Fresh Mozzarella I used the buf brand, but any high quality brand will work. Use the kind of mozzarella that is stored in liquid, to help the cheese retain moisture.

Heirloom Tomato Slices Have fun with the color and type of tomato you use in this caprese! A ripe and juicy tomato is perfect for this!

Fresh Basil from your garden, farmers market, or local market makes the perfect garnish on this appetizer.

Balsamic Glaze adds a rich and complex sweetness in this appetizer. I used Seggiano Super Dense Classic Balsamic Glaze, but you can also simply reduce whatever balsamic vinegar you have on hand to make your own reduction/glaze. Sometimes I also like to add a splash of white balsamic vinegar, too.

Olive Oil Any good quality olive oil works, always try to use extra virgin olive oil. Colive olive oil is a great oil that I’m enjoying lately, and what I used for this recipe.

Salt Block is used for presentation and also to add a nice salty flavor. Read this post for more tips and recipes for cooking with your salt block.

How To Make Salt Block Caprese

Salt Block Caprese is basically your traditional Caprese, but served on a salt block instead of a platter.

Slice your tomatoes and mozzarella and arrange on salt block, alternating. Arrange basil leaves and drizzle with good quality olive oil and balsamic glaze. Sprinkle with salt and pepper, but keep in mind that the salt block also adds salt flavor, so use the extra salt sparingly. Serve at room temperature.

5 from 5 votes

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Salt Block Caprese

You'll love this salt block Caprese! This classic salad on a salt block is such a beautiful appetizer! The salt block serves as both a serving platter and also adds extra salty flavor to the tomatoes and mozzarella. You can't go wrong with this easy, light, no-cook, vegetarian starter.

Course Appetizer, lunch, Salad, Side Dish, Snack

Cuisine American

Keyword caprese, gluten freen, lunch, mozzarella, salt block, sun-dried tomatoes

Prep Time 5 minutes

Total Time 5 minutes

Servings 2

Calories 213 kcal

Ingredients

• 3.5 oz fresh mozzarella sliced into thick rounds
• 1-2 heirloom tomatoes sliced into thick rounds
• 7-10 basil leaves
• olive oil
• balsamic glaze

Instructions

1. Arrange tomatoes and mozzarella slices on salt block, alternating between each slice.

   

2. Arrange basil leaves and drizzle with good quality olive oil and balsamic glaze. Sprinkle with salt and pepper, but keep in mind that the salt block also adds salt flavor, so use the extra salt sparingly. Serve at room temperature.

   

Recipe Video

Recipe Notes

This recipe is a small starter to share between two people.

Any nutritional information on RainbowDelicious.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. The nutritional labels are a product of online calculators such as (but not limited to) Verywellfit.com   Although RainbowDelicious.com attempts to provide accurate nutritional information, these figures should be considered only as estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.

Nutrition Facts

Salt Block Caprese

Amount Per Serving

Calories 213

% Daily Value*

Saturated Fat 6g38%

Cholesterol 26mg9%

Sodium 306mg13%

Potassium 297mg8%

Carbohydrates 7.6g3%

Protein 15.6g31%

Calcium 50mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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If you make this salt block Caprese please share on instagram using hashtag #rainbowdelicious & and tag me at @rainbowdelicious , I’d love to see what you are up to in your kitchen!

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