Nitrate & Nitrite Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and torn basil are a classic combination for good reason — bright, creamy, and deeply satisfying in every bite. Here, that beloved trio gets spooned into crisp butter lettuce cups, turning a familiar Italian antipasto into something you can pick up and eat with your hands. The dressing is just extra-virgin olive oil, balsamic glaze, flaky sea salt, and cracked black pepper — nothing processed, nothing hidden, just clean ingredients that let the produce shine. For anyone navigating cured meat concerns, the prosciutto is entirely optional, and the filling is just as vibrant without it. Nitrate and nitrite worries often come from packaged deli products and cured meats, so keeping those additions optional means you stay in full control of what goes into the bowl. A quick toss, a few spoonfuls into the lettuce cups, and you're done — this is the kind of appetizer that looks impressive without requiring any real effort. Serve it at a dinner party or just make it for yourself on a Tuesday; either way, it disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!