Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Thursday, October 7, 2010

Caprese Salad Skewers


Last week I was sending all my guys out the door at dinner time with the makings of a tailgate party for a high school football game. I admit I was a little nervous sending all this food with my husband -- he's not much for creating an attractive spread. Frankly, I was afraid he would forget to get most of the food out and it would go untouched. He did a good job, however, and said all the food was gobbled up -- no leftovers at all.

These skewers were sort of a last-minute thought I had while strolling (or racing) through the grocery store. I had bought fried chicken, and made a potato salad, but felt they needed something bright-tasting, but not too heavy. I grabbed a pint of grape tomatoes (actually they were called "cherry," but shaped like grape), 12 oz of fresh mozzarella cheese and a package of fresh basil leaves. I had the rest of the ingredients in the pantry. There is a huge difference between fresh mozzarella and low-moisture mozzarella. Fresh mozzarella has a really great texture, slightly firm but not hard. It has almost a meaty texture.

This salad would be just as good tossed in a bowl, but for a tailgate party the skewers were fun and convenient. Just use some bamboo skewers cut to a desired length -- I just used a few tomatoes and a few chunks of cheese each.

Caprese Salad Skewers

1 pint cherry or grape tomatoes
12 oz. fresh mozzarella cheese
1/4 cup finely snipped basil leaves (or you can roll them and slice them thinly)
1/4 c. balsamic vinegar
1/4 c. olive oil
2 cloves garlic, minced
1/4 t. salt
1 t. lemon juice
1 t. Dijon mustard
1/8 t. pepper

Rinse tomatoes.
Cut mozzarella cheese in cubes -- about the size of the tomatoes.
Skewer tomatoes and cheese alternately on skewers or toss in a bowl to serve with a spoon.
Mix together vinegar, oil, garlic, salt, pepper, lemon juice and mustard in a container with a lid. Shake thoroughly to combine. Add basil and mix gently.
Pour dressing over skewers, or ingredients in bowl, and refrigerate until ready to serve.



Debs said...

WOW! Right up my alley! Looks great Barbara!

Liz from SimpleItalianCooking said...

I love this! I never thought of doing a caprese salad on skewers before. A great presentation!

Lena said...


Chef Dennis Littley said...

what a great idea using skewers for this wonderful caprese salad!
thanks for sharing it with us!

Unknown said...

Thanks! Enjoy!

Thank you Liz. And thanks for your write-up.


Will the girls at the Mount be enjoying Caprese Salad Skewers sometime soon? I'm jealous!