Name: Tomato and Mozzarella Skewers
Total time: PT4500.0S
Yield: 12
Ingredients: 1 pint Cherry Tomato; 24 Buffalo Mozzarella Ball; 2 tablespoon Olive Oil; 2 tablespoon Balsamic Vinegar; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Kosher Salt; 1 teaspoon Ground Black Pepper; 1 teaspoon Garlic Powder; 1 teaspoon Dried Oregano; 24 Fresh Basil Leaf

Tomato and Mozzarella Skewers

Recipe

4.5

6 ratings

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.

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1HR 15MINS

Total Time

$5.80

Cost Per Serving

Ingredients

Servings

us / metric

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

Garlic Powder

1 tsp

Dried Oregano

Fresh Basil Leaves

Nutrition Per Serving

VIEW ALL

Calories

1231

Fat

106.3 g

Protein

64.6 g

Carbs

2.0 g

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.