Soy 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 edible cups, making each bite a perfect self-contained package that's as pretty on a platter as it is satisfying to eat. A drizzle of extra-virgin olive oil and balsamic glaze ties everything together with a sweet-tangy finish that tastes far more impressive than the effort involved. Soy is notoriously sneaky in store-bought dressings and antipasto mixes, hiding in emulsifiers and marinades, but every ingredient here is clean and straightforward with nothing to second-guess. The optional prosciutto and Kalamata olives add a savory, briny depth if you want to take things up a notch, but the core filling is stunning on its own. These cups work beautifully as a starter for a dinner party or a light lunch, and they come together in just a few minutes of simple assembly. Keep the filling and lettuce separate until you're ready to serve and they'll hold up beautifully without going soggy.
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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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