Fresh mozzarella, perfectly ripe tomatoes and extra virgin olive oil are essential to this simple salad.
1 pint cherry tomatoes, cut in half
1 pound fresh mozzarella cheese, cut into cubes
2 ounces fresh basil leaves, remove stems
3/4 cup extra virgin olive oil
1/2 cup balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
24 8-inch wooden skewers
Instructions:
To assemble skewers, alternate tomatoes (cut side facing up), mozzarella, and basil leaves, until skewers are covered. Arrange attractively on large platter. Drizzle skewers lightly with oil. Repeat with balsamic vinegar. Season with salt and pepper and serve.
Serving Size: 8
1 pint cherry tomatoes, cut in half
1 pound fresh mozzarella cheese, cut into cubes
2 ounces fresh basil leaves, remove stems
3/4 cup extra virgin olive oil
1/2 cup balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
24 8-inch wooden skewers
Instructions:
To assemble skewers, alternate tomatoes (cut side facing up), mozzarella, and basil leaves, until skewers are covered. Arrange attractively on large platter. Drizzle skewers lightly with oil. Repeat with balsamic vinegar. Season with salt and pepper and serve.
Serving Size: 8
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