Ok, so we’re already well into tomato season. If you think your kids may already be over summer’s Caprese salads, it’s time to think again.
These Caprese bombs take the quintessential tomato and fresh mozzarella salad and wrap it up into neat and tidy little packages. Cut into accordian-style pleats and stuffed with mozzarella slices, whole tomatoes become instantly appealing—as well as perfectly portable parcels for school lunches, outdoor picnics and easy snacks. And the best quality of these simple salad-in-ones? The recipe is so easy that kids can make it themselves!
Caprese Bombs with Pesto Dressing
For the Caprese Bombs
- 1 ball (8 oz) fresh mozzarella
- 3 tomatoes (about 11/2 lb)
For the Pesto Dressing
- 3 tablespoons store-bought basil pesto
- 1 1/2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
If you really like the combination of tomato and mozzarella, you may just be able to finish off one of these hefty packages on your own. Or, cut the tomatoes in half just before serving.
1. Cut the Mozzarella
Cut the ball of mozzarella in half lengthwise, then cut each half crosswise into 7 or 8 equal slices. Set aside.
2. Cut the Tomatoes
Using a sharp knife, cut around the stem of each tomato to remove the core, and discard. Place the tomatoes, cut sides down, on a cutting board. Make 5 evenly spaced cuts into the smooth bottom of each tomato without cutting all the way through.
3. Make the Bombs
Insert a slice of mozzarella into each cut, aligning it as much as possible with the sides of the tomato. Place each mozzarella-stuffed tomato on a plate.
4. Make the Pesto Dressing
In a bowl, whisk together the pesto and vinegar. Add the oil in a thin stream, whisking constantly until the dressing is well blended.
5. Serve the Bombs
Drizzle the dressing over the cheese-stuffed tomatoes. Season to taste with salt and pepper, and serve. Serves 3 to 6.
For this and other kid-friendly recipes, check out Junior Chef Master Class (Weldon Owen, 2019)