Caprese Salad Kebabs
An appetizer on a stick, a salad on a stick; whatever you choose to call these, they are a pretty neat way to eat a favorite summertime salad.
On July 4th we had a large party for my in-laws who celebrated their 60th wedding anniversary. Of the several foods I prepared, these were particularly popular. We set them out with the appetizers, and before long they were all gone. All the things you like about a caprese salad are here in miniature form, on a stick, and so easy to eat. Just slide each component to the end of the stick and pop it into your mouth!
In addition to being easy to eat they were extremely easy to make. Knowing that I would be making a large number of them I purchased my ingredients at BJ’s Club. Grape tomatoes, a package of fresh basil, and best of all a container of mozzarella balls in seasoned olive oil. So all I had to do was thread everything on the skewers and drizzle a little of the olive oil over the top.
Try these at your next get together for a quick and easy appetizer.
CAPRESE SALAD KEBABS
Have all ingredients laid out and ready.
Makes 12 For a larger quantity, adjust amounts accordingly.
Here’s what you need:
- 12 wooden skewers
- 24 grape tomatoes
- 12 balls fresh mozzarella
- 24 fresh basil leaves
- 2 Tbsp. olive oil
- 2 tsp. balsamic vinegar
What you do:
To make each skewer, alternately place 2 tomatoes, 1 cheese ball and 2 basil leaves on each skewer. If mozzarella balls are large, cut in half, and basil leaves may be torn into smaller pieces if they are too large.
Putting it all together like an assembly-line.
Arrange skewers on a serving tray. Whisk together the oil and vinegar, and drizzle over kebabs before serving.
Caprese salad; one of the simplest, most beautiful and delicious salads I make. Every summer when tomatoes of all kinds are at their finest, and my pot of basil is full and lush, I scout out the best mozzarella cheese I can find and we have this salad over and over.
The people of the Isle of Capri, (thus it’s name) created this tri-color salad, using tomatoes, mozzarella cheese, and basil, the colors of the Italian flag. We are so lucky they did. It is so simple to make you really don’t need a recipe, and I expect many of you know how to make it. But for those of you who have never had it, you might want to try it. This is how I make it.
This makes enough for a first-course, or side salad for 4.
- 3 Tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 Tablespoons extra virgin olive oil
Whisk all of the above together to blend. Set dressing aside.
- 1 1/2 pounds fresh tomatoes. An assortment makes a pretty presentation, such as regular vine-ripened tomatoes, plum tomatoes, red or yellow cherry tomatoes, or heirloom tomatoes of any color. The ones in my photo are dark skinned heirloom tomatoes, very meaty and sweet.
- a ball of mozzarella cheese, about 6 ounces, thinly sliced
- several sprigs of basil, torn into small pieces
Slice the large tomatoes into 1/4 inch slices, cut smaller tomatoes into wedges, and grape or cherry tomatoes in half. Arrange on a platter with the cheese. Drizzle the dressing over the top. Sprinkle with the basil and any additional salt and pepper.
A loaf of crusty Italian bread is the perfect accompaniment .