|Photo credit: sinfultommaso.com|
It is unclear if the salad actually originated on the island of Capri, but it became popular after being served there to King Farouk of Egypt during the 1950s.
Over the years, I have made various versions of this salad - including cubed, grilled, and other incarnations. To make this salad appropriate for my party, and convenient to eat - since I was serving only hors d'oeuvres and cocktails - I made a skewered version. And for a humid Floridian summer evening, what could be better than a refreshing salad on a stick?
Here's what you need:
- Ciliegine or bocconcini mozzarella (cherry-sized fresh mozzarella balls), drained
- Cherry tomatoes
- Fresh basil
- Extra virgin olive oil
- Balsamic vinegar
- Fresh cracked black pepper to taste
- Sea salt (or even better, Fleur de Sel!) to taste
- Bamboo skewers
Wash and separate the basil leaves and wash the tomatoes. The tomatoes should be firm and preferably unrefrigerated.
Skewer the mozzarella and tomatoes with a basil leaf folded between them.
Drizzle with olive oil and balsamic vinegar and sprinkle with salt and pepper to taste. (As a variation of that, I prepared a balsamic vinaigrette for dipping, instead of drizzling it over). You could also try a balsamic reduction, if you're that adventurous, for bolder flavor.
And that's it! Caprese Salad Skewers - a great, light, salad that is easy to make, fun to serve and fun to enjoy! Paired with a crisp white wine, this just right when you want something quick to make a great impression. Let me know if you try it and how your guests like it....
The Lifestyle Maven™