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Wrenegade Sports, LLC
One Mill Street, Suite 300
Burlington, VT 05401

1 Mill St
United States


Gourmet farm to table cycling event series featuring aid stations on local farms. Inspired by the Italian gran fondo bicycle ride.

Pineland Farms Mini Caprese Salad


Pineland Farms Mini Caprese Salad

Tyler Wren

Featured at Farm to Fork Fondo - Maine. Try this miniature version of the classic Italian salad. So simple, so summery, so fresh! Pick up the mozzarella, basil and cherry tomatoes from your local farmers' market. 


  • 1/2 pound fresh Pineland Farms mozzarella cut into tiny dice (to yield about 1-1/4cup)
  • 3 Tbs. Colavita extra virgin olive oil
  • 1/3 cup coarsely chopped fresh basil leaves 
  • 1/2 tsp. freshly grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 1 pint (about 18) cherry tomatoes, rinsed and stems removed
  • Colavita balsamic glace for drizzling


  1. In a medium bowl, stir the cheese, oil, basil, zest, 1/2 tsp. kosher salt, and 1/4 tsp. pepper. 
  2. Refrigerate for at least 2 hours and up to 4 hours before assembling. 
  3. When ready to assemble, slice each tomato in half (either direction is okay) and scoop out the insides with the small end of a melon baller or a teaspoon. 
  4. Sprinkle lightly with salt. Invert onto a paper towel and let the tomatoes drain for 15 minutes. 
  5. Fill each tomato half with a scant teaspoon of the cheese mixture and arrange on a serving tray. Drizzle with Colavita balsamic glace. 
  6. Serve immediately as an hors d'oeuvre, or wrap and refrigerate for up to 2 hours. 

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