Tomato and Mozzarella Skewers

Tomato-mozzarella salad epitomizes summer living, Italian-style, and putting it on a stick is simply an easier way for a crowd to enjoy it. It also ensures a perfect ration of cheese to tomato to basil. And if you want to continue counting up its virtues, it's also gluten-free and vegetarian. Truly a crowd-pleaser.

Total Time

1hr 15min

4.5

6 Ratings

Author: BitterMeasures

Servings:

Ingredients

•

2 cups

Cherry Tomatoes

•

Small Buffalo Mozzarella Balls

•

2 Tbsp

Olive Oil

•

2 Tbsp

Balsamic Vinegar

•

1 Tbsp

Apple Cider Vinegar

•

1 tsp

Kosher Salt

•

1 tsp

Ground Black Pepper

•

1 tsp

Simply Organic Garlic Powder

•

1 tsp

Dried Oregano

•

Fresh Basil Leaves

Cooking Instructions

Halve the Cherry Tomatoes (2 cups) .

Add the Olive Oil (2 Tbsp) , Apple Cider Vinegar (1 Tbsp) , Balsamic Vinegar (2 Tbsp) , Simply Organic Garlic Powder (1 tsp) , Dried Oregano (1 tsp) , Kosher Salt (1 tsp) , and Ground Black Pepper (1 tsp) to a medium bowl.

Add the halved cherry tomatoes, cover, and let sit for one hour.

Place half a cherry tomato, one Buffalo Mozzarella Balls (24) ball, one of the Fresh Basil Leaves (24) , then another half cherry tomato onto skewers.

Serve in a bowl or a tray.

Author's Notes

You will probably have some leftover tomatoes; you can get creative and add a second tomato to each skewer if you want a bigger bite.

If the mozzarella balls are marinated in herbs and oil, as my Costco-sourced mozzarella was when I made these for a wedding, skip the pesto entirely.

These can be made up to 24 hours ahead and stored in the refrigerator. The basil does wilt a little, but they still look fine.

Nutrition Per Serving

CALORIES

1231

FAT

106.3 g

PROTEIN

64.6 g

CARBS

2.0 g