The Caprese salad hails from the Italian island of Capri. This appetizer is known for its combination of colors referring to the Italian flag, making it a symbolic dish of Italian cuisine.
Basil is the green, the mozzarella the white, and the tomato the red.
Our spin, which we like to call a Caprese appetizer, incorporates el Rey del Pulpo precooked octopus, adding flavor and originality.
1 package precooked el Rey del Pulpo octopus
Cherry tomatoes
Bocconcini (mini mozzarella balls)
Basil
Balsamic cream or balsamic vinaigrette
Olive oil
Salt
Skewers
The first step to prepare our octopus caprese appetizer is quite simple: take the el Rey del Pulpo precooked octopus out of the fridge so it can warm up a bit. Remove any gelatin.
Wash the cherry tomatoes, chop the basil, and drain the mozzarella.
Slice the octopus into 3/4 in pieces.
Assemble the skewers by sliding on one piece of octopus, one cherry tomato, one mozzarella ball, and one basil leaf. Repeat this pattern until all skewers have been assembled. Make 2 or 3 per person.
Set the Caprese appetizer skewers on a serving dish and add a dash of salt and a splash of olive oil. Round everything out with a swirl of balsamic cream or vinaigrette. Serve.
This Caprese appetizer recipe is easy and has very few ingredients, so it’s important to be sure that the ingredients you do use are top-notch. Flavorful, ripe tomatoes and a good olive oil will make the difference on this one.
You can serve cow or buffalo mozzarella. While this cheese is traditionally made with the milk of Mediterranean buffaloes, now that it is so widely consumed, it is also produced with cow’s milk. Feel free to use either for this recipe!
To spice things up, you can also add a finely minced clove of garlic to the dressing or serve the skewers with arugula.
Looking for another refreshing and easy recipe with octopus? We recommend octopus and mango salad. It’s easy to prepare, colorful, and incredibly tasty.
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