Caprese Salad in Phyllo Baskets with an Olive Tapenade Vinaigrette


  • 2 cups of cherry or rosa tomatoes, cut into half or quarters
  • 3 tablespoons chopped basil
  • 1 fior di latte mozzarella ball/about a cup
  • Extra basil leaves to garnish
  • 3 sheets of phyllo pastry
  • 20 grams butter, melted in the microwave


  • 2 teaspoons olive tapenade
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons good quality red or white wine vinegar
  • 1 clove garlic, crushed
  • Sea salt and pepper


Click here for preparation method.

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