Easy Eyeball Caprese Salad

Here’s my fun take on the classic caprese salad that’s perfect for Halloween parties! With fresh mozzarella balls dressed up as spooky eyeballs, cherry tomatoes, and fresh basil, this appetizer is both tasty and playful.

My kids get such a kick out of these “eyeballs” whenever I make them for October gatherings. I usually make a double batch because they disappear so quickly – turns out both adults and children can’t resist a good food prank while snacking on something delicious!

What Kind of Tomatoes Should I Use?

While this recipe calls for Campari tomatoes, you’ve got some wiggle room here depending on what’s available at your store. Campari tomatoes are perfect because they’re about golf-ball sized and have a naturally sweet flavor, but you could also use Roma tomatoes or large cherry tomatoes if that’s what you can find. Just make sure your tomatoes are firm but give slightly when pressed – this means they’re at the right stage of ripeness. If you’re shopping a day or two ahead, pick tomatoes that are slightly underripe since they’ll continue to ripen at room temperature. Whatever variety you choose, avoid refrigerating your tomatoes before using them, as cold temperatures can make them mealy and reduce their flavor.

Options for Substitutions

This spooky twist on a classic caprese can be adjusted with these simple swaps:

• Campari tomatoes: If you can’t find Campari tomatoes, Roma tomatoes or large cherry tomatoes will work – just try to pick ones that are similar in size for that perfect eyeball look.
• Fresh mozzarella balls: While fresh mozzarella gives the best eyeball effect, you could use cut-up string cheese in a pinch. Just know the texture won’t be quite the same.
• Black olives: Kalamata olives work great for the ‘pupils’, or you can use small pieces of black bell pepper if you’re not an olive fan.
• Balsamic vinegar: You can swap this with red wine vinegar or even a balsamic glaze – if using the glaze, start with less since it’s more concentrated.
• Fresh basil: Fresh basil is key for the classic caprese flavor, but in a real pinch, you could use baby spinach leaves for the green accent.

Watch Out for These Mistakes While Preparing

The biggest challenge when making eyeball caprese salad is keeping your mozzarella balls from rolling around while you’re trying to assemble the “eyeballs” – solve this by making a tiny slice on the bottom of each ball to create a flat surface. A common mistake is cutting the tomatoes too early, which can lead to juice pooling on your serving plate; instead, hollow them out just before assembly and pat the inside dry with a paper towel. For the most realistic eyeball effect, avoid roughly chopping your olives – take time to make precise, thin slices that can be carefully arranged to mimic an iris and pupil. To keep your basil from turning brown, wait to tear or cut it until right before serving, and remember to drizzle the balsamic vinegar and olive oil at the very end to maintain the crisp appearance of your spooky creation.

What to Serve With Eyeball Caprese Salad?

Since this spooky twist on a caprese salad makes such a fun Halloween appetizer, you’ll want to pair it with other Italian-inspired dishes that keep the meal feeling festive but not too heavy. A bowl of pasta with marinara sauce or some grilled Italian sausages would make great main course options. For a complete spread, add some crusty garlic bread or focaccia on the side – they’re perfect for soaking up any extra olive oil and balsamic from the salad. If you’re hosting a Halloween party, serve this creepy-cute salad alongside other themed finger foods like mummy dogs or witch finger breadsticks for maximum spooky effect!

Storage Instructions

Keep Fresh: This spooky caprese salad is best enjoyed right after assembly, but if you need to make it a bit ahead, you can keep the assembled eyeballs in an airtight container in the fridge for up to 4 hours. Any longer and the tomatoes might get a bit watery and the basil could wilt.

Prep Ahead: Want to get a head start? You can prep the components separately up to 24 hours in advance. Keep your sliced tomatoes, mozzarella balls, and olives in separate containers in the fridge. Wait to slice the basil and add the dressing until just before serving to keep everything fresh and looking its best.

Leftover Care: If you end up with leftovers, store them in the fridge for up to 2 days. Just know that the basil might darken and the tomatoes will release some liquid. Give everything a gentle toss before serving again, though it won’t look quite as eye-catching as when freshly made!

Preparation Time	15-20 minutes
Cooking Time	0-0 minutes
Total Time	15-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 350-400
• Protein: 10-15 g
• Fat: 25-30 g
• Carbohydrates: 30-35 g

Ingredients

• 6 campari tomatoes
• A small bunch of fresh basil
• Half an 8 oz package of fresh mozzarella balls (cherry-sized or ciliegine)
• 1/4 cup black olives, sliced
• 2 teaspoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Step 1: Prepare the Ingredients

Start by gathering all your ingredients: 6 Campari tomatoes, 1 small package of fresh basil, 1/2 (8 oz) package of fresh mozzarella balls (ciliegine or “cherry size”), and 1/4 cup of sliced black olives.

Wash the tomatoes and fresh basil thoroughly before using.

Step 2: Hollow the Tomatoes

Carefully cut the tops off the Campari tomatoes.

Use a small spoon or melon baller to gently scoop out the insides, creating a hollow space inside each tomato for stuffing.

Step 3: Assemble the “Eyeballs”

Place a mozzarella ball inside each of the hollowed tomatoes, positioning it so it resembles an eyeball.

Then, take a slice of black olive and place it on top of each mozzarella ball to form the pupil of the eyeball.

Repeat this process for each tomato.

Step 4: Season and Garnish

Arrange the stuffed “eyeball” tomatoes on a serving platter.

Drizzle them with 2 teaspoons of extra virgin olive oil and 2 teaspoons of balsamic vinegar.

Lightly season with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper for extra flavor.

Step 5: Finish and Serve

Garnish the platter with fresh basil leaves, arranging them around the tomatoes for a decorative touch.

Serve immediately and enjoy your delicious and visually creative appetizer!