Mediterranean Diet Friendly Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and fragrant torn basil are a classic combination for a reason — and serving them nestled inside crisp butter lettuce cups makes the whole thing feel effortlessly elegant. A drizzle of extra-virgin olive oil and balsamic glaze ties everything together with just enough richness and tang, while flaky sea salt and freshly ground pepper bring it all into focus. The optional Kalamata olives and prosciutto add briny, savory depth if you want to lean into a more substantial antipasto spread. This kind of recipe is a natural fit for the Mediterranean way of eating — it leans on quality olive oil, fresh vegetables, and simple dairy rather than anything processed or heavy. The butter lettuce leaves do double duty as both vessel and ingredient, keeping things light and naturally free of any grain-based wrappers. Assembly is genuinely quick: toss, spoon, and serve. It's the kind of appetizer that looks like you put in far more effort than you actually did.
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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)
Can be omittedprosciutto
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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