Turmeric Free Gluten Free Caprese Antipasto Cups
Fresh mozzarella, juicy cherry tomatoes, and torn basil come together in a way that feels effortlessly Italian — bright, creamy, and just a little indulgent. Butter lettuce leaves stand in as the "cups," making this a naturally gluten-free presentation that looks stunning on a platter without any special swaps or substitutions. The dressing is a simple whisked blend of extra-virgin olive oil, balsamic glaze, sea salt, and black pepper — clean, bold flavors with zero hidden spice blends to worry about. For anyone avoiding turmeric, that's actually a bigger challenge than it sounds, since it sneaks into so many store-bought dressings, spice mixes, and even some cheeses. Here, every ingredient is straightforward and easy to verify, so you can serve these with total confidence. 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 delicious all on its own. These are the kind of appetizers that disappear fast at a party — light, fresh, and just fancy enough to impress without any real effort.
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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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