Barley Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and fragrant torn basil come together in a way that feels effortlessly Italian — bright, creamy, and just a little indulgent. The butter lettuce leaves act as natural little bowls, making each cup a self-contained bite that's as pretty on a platter as it is satisfying to eat. A drizzle of balsamic glaze and good extra-virgin olive oil ties everything together with a sweet, tangy finish that tastes far more complex than the prep time deserves. For anyone navigating grain sensitivities, this recipe is a genuine win — every single ingredient is naturally free from barley and other problematic grains, so there's no label-squinting or substitution gymnastics required. The optional prosciutto and Kalamata olives add a savory, salty depth if you want to lean into the antipasto spirit, but the core filling holds its own without them. These cups work beautifully as a starter for a dinner party or a light lunch, and the fact that you can refrigerate them for up to 30 minutes ahead of time means you're not stuck in the kitchen when guests arrive.
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Learn more →Ingredients
6 servings
For the cups
- 12 large butter lettuce leaves (from about 2 heads), washed and dried
For the filling
- 8 oz fresh mozzarella, cut into ½-inch cubes
- 1 ½ cups cherry tomatoes, halved
- ¼ cup fresh basil leaves, torn
- ¼ cup pitted kalamata olives, halved (optional)
- 2 oz thinly sliced prosciutto, torn into pieces (optional)
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic glaze
- ½ tsp flaky sea salt
- ¼ tsp black pepper, freshly ground
Instructions
- 1
In a small bowl, whisk together the olive oil, balsamic glaze, flaky sea salt, and black pepper until combined.
- 2
In a separate bowl, combine the mozzarella cubes, cherry tomatoes, torn basil, and Kalamata olives and prosciutto, if using. Drizzle with the dressing and toss gently until everything is evenly coated.
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