Citrus Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, ripe cherry tomatoes, and fragrant torn basil come together in a way that feels effortlessly Italian — the kind of appetizer that disappears from the platter before you've even finished arranging it. Butter lettuce leaves stand in as the vessel here, giving each bite a cool, crisp crunch that makes the whole thing feel light and refreshing. The dressing is a simple whisked blend of extra-virgin olive oil and balsamic glaze, which means no citrus juice or zest sneaks its way in — a real win when so many vinaigrettes default to lemon. Kalamata olives and prosciutto are optional add-ins that bring a salty, savory depth if you want to lean into the antipasto spirit a little harder. Everything comes together in just a couple of bowls with a gentle toss, so the prep is genuinely low-effort for something that looks this impressive on a platter. These cups hold up well in the fridge for up to 30 minutes, making them a smart choice for entertaining when you want to get ahead without sacrificing freshness.
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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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