Easy Caprese Salad Christmas Wreath

I never thought about turning a basic caprese salad into a holiday centerpiece until my sister-in-law showed up with one at last year’s Christmas dinner. Growing up, our family’s idea of festive food was green and red Jell-O molds (you know the ones).

But this simple arrangement of tomatoes, mozzarella, and basil in a circle changed my whole approach to holiday appetizers. It’s basically just a regular caprese salad, laid out in a way that makes people smile – and the best part is, you don’t need any special skills to make it look good. The ingredients do all the work for you.

What Kind of Cherry Tomatoes Should I Use?

Regular red cherry tomatoes are the classic choice for this festive wreath, but you could mix things up by using a variety of colors to make it even more Christmas-worthy. Yellow sungold tomatoes, orange cherry tomatoes, or even dark purple varieties can add interesting pops of color to your presentation. The most important thing is picking tomatoes that are ripe but still firm – you don’t want them too soft or they’ll make your wreath look messy. For the best flavor, try to find locally grown tomatoes or ones still attached to the vine at the store, and keep them at room temperature until you’re ready to use them.

Options for Substitutions

While a classic Caprese salad relies on specific ingredients for its Italian charm, here are some practical swaps if you need them:

• Bocconcini cheese: If you can’t find bocconcini, you can use regular fresh mozzarella cut into small pieces. In a real pinch, you could use firm mozzarella, though the texture won’t be quite the same.
• Cherry tomatoes: Any small tomato variety works here – grape tomatoes, baby roma, or even regular tomatoes cut into bite-sized pieces will do the job. Just make sure they’re ripe and fresh!
• Fresh basil: Fresh basil is really key to this recipe and I don’t recommend substituting it. The fresh flavor and aroma are essential to a true Caprese salad.
• Balsamic glaze: No balsamic glaze? You can reduce regular balsamic vinegar in a small pan over medium heat until it thickens, or skip it altogether – the salad is still good without it.
• Extra virgin olive oil: While extra virgin olive oil is best, regular olive oil will work too. Just avoid using other types of oils as they’ll change the classic Italian flavor.

Watch Out for These Mistakes While Making

The biggest mistake when assembling a Caprese wreath is using cold ingredients straight from the fridge – letting your tomatoes and bocconcini come to room temperature for 30 minutes before serving will give you much better flavor and the cheese will have that perfect, creamy texture.

Another common error is not drying your ingredients properly; make sure to pat the bocconcini and basil leaves completely dry with paper towels, as excess moisture can make your presentation look messy and dilute the olive oil.

When arranging your wreath, avoid overcrowding the ingredients – leaving small spaces between each component not only creates a more attractive presentation but also makes it easier for guests to serve themselves.

For the best results, season each layer as you build (not just the top), and wait until right before serving to add the olive oil and balsamic glaze to prevent the basil from wilting and maintain the fresh, crisp appearance of your wreath.

What to Serve With Caprese Salad?

This fresh and simple caprese salad works perfectly alongside grilled or roasted meats – I especially love serving it with chicken breast or a nice piece of grilled steak. A slice of crusty Italian bread or warm focaccia on the side is perfect for soaking up the olive oil and any juices from the tomatoes. Since this is such a light dish, it pairs wonderfully with heartier pasta dishes like fettuccine alfredo or classic spaghetti and meatballs. If you’re keeping things casual, it’s also great with grilled sandwiches or as part of an antipasto spread with cured meats and olives.

Storage Instructions

Keep Fresh: This festive Caprese wreath is best enjoyed right after assembly, but if needed, you can keep it in the fridge for up to 2 hours before serving. Just hold off on adding the olive oil, salt, pepper, and balsamic glaze until you’re ready to serve – this keeps the basil leaves fresh and prevents the tomatoes from getting too soft.

Prep Ahead: Want to get a head start? You can wash and dry your tomatoes and basil leaves up to a day in advance. Keep the basil wrapped in slightly damp paper towels in a sealed container, and store the tomatoes at room temperature for the best flavor. The bocconcini can stay in their liquid until you’re ready to assemble.

Leftovers: Once dressed, this salad is best eaten the same day. If you do have leftovers, you can store them in an airtight container in the fridge for up to 24 hours, but keep in mind that the basil might darken and the tomatoes will lose some of their firmness.

Preparation Time	10-20 minutes
Cooking Time	0-0 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 15-20 g
• Fat: 30-35 g
• Carbohydrates: 25-30 g

Ingredients

• 1 bunch fresh basil leaves
• 100 grams (3.5 ounces) small bocconcini cheese
• 250 grams (8.8 ounces) cherry tomatoes
• 30 ml (about 1 1/2 tablespoons) extra virgin olive oil
• Sea salt flakes and freshly ground black pepper, to taste
• Balsamic glaze, optional for serving

Step 1: Prepare the Basil

Start by gently washing the basil under cold running water to remove any dirt or residue.

Dry the basil thoroughly with paper towels or a clean kitchen cloth.

Once dried, remove the basil leaves from the stems.

Step 2: Arrange the Basil and Ingredients

For an attractive presentation, choose a large, white platter.

Arrange the basil leaves decoratively around the edge of the platter.

Place the cherry tomatoes and bocconcini onto the platter, resting on the basil leaves for a vibrant and fresh look.

Step 3: Optional Early Preparation

If preparing the salad in advance, you can arrange the basil, cherry tomatoes, and bocconcini on the platter and refrigerate.

Bring the salad to room temperature prior to serving for the best flavor.

Avoid adding salt, pepper, or olive oil until just before serving to prevent the salad from becoming soggy.

Step 4: Season and Serve

When ready to serve, season the salad to taste with salt and pepper.

Finally, drizzle extra virgin olive oil over the salad to enhance the flavors.

Serve immediately, enjoying this fresh and elegant dish!