Halloween Caprese Skull Salad (Printer-Friendly Version)
Caprese salad with mozzarella skulls, cherry tomatoes, and basil—a vibrant, playful dish for spooky gatherings.
# Required Ingredients:
→ Salad Base
01 -
120–180 g spring mix lettuce or preferred salad mix
→ Caprese Elements
02 -
200 g Ciliegine mozzarella balls
03 -
150 g cherry tomatoes, halved
04 -
20 g fresh basil leaves, torn
→ Dressing and Finish
05 -
2 tablespoons extra virgin olive oil
06 -
2 tablespoons balsamic glaze
07 -
1 teaspoon flaky sea salt
08 -
1/2 teaspoon freshly cracked black pepper
09 -
1/2 medium lemon, juiced (optional)
# Step-by-Step Instructions:
01 -
Place mozzarella balls into silicone skull molds. Bake in a preheated oven at 175°C for 6 minutes until softened.
02 -
Firmly press the softened mozzarella into the mold using the back of a spoon to ensure detail, allowing excess liquid to drain.
03 -
Refrigerate the filled molds for 10–15 minutes, then gently remove the mozzarella skulls from the molds.
04 -
Lightly toss lettuce with freshly squeezed lemon juice if using, and arrange evenly in a large salad bowl.
05 -
Scatter halved cherry tomatoes and torn basil over the greens. Position the mozzarella skulls evenly across the salad.
06 -
Drizzle with extra virgin olive oil and balsamic glaze. Season with flaky sea salt and freshly cracked black pepper before serving.
# Handy Cooking Tips:
01 -
For striking presentation, arrange basil leaves beneath each mozzarella skull. Use high quality ingredients for optimal flavor.
02 -
To create homemade balsamic glaze, simmer balsamic vinegar until thick and syrupy.