Caprese Salad Kabobs

Harvest fresh sweet basil from the herb garden: Check. Gather the ripest cherry tomatoes: Check. Raise a dairy cow and culture our own mozzarella cheese? (Okay, maybe I went to the grocery store for that one.)

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Read on to find out how to make the cutest ever appetizer salads in only five minutes: Caprese Salad Kabobs!

Also known by its alternate name, "My Husband's Favorite Salad," this is one of my family's most beloved things to nosh. Even our toddler loves it! After all, tomatoes and cheese are her most favorite foods so far in this life. My husband doesn't even like vegetables and he loves this! Maybe that's because this salad is about 50% mozzarella? Probably! Whatever it takes.

I'm not even hugely into raw tomatoes, but I like the taste with the other ingredients in this salad (plus I can always give my extra cherry toms to a certain little girl who eats them like candy!) And while there are no particularly secret or surprising ingredients, as I think we all know what comprises a caprese salad, the presentation is fun, casual and pretty. The dish is perfect for a party or for surprising your spouse with a light lunch - spoiler alert, he was so happy!

***ONE IMPORTANT NOTE! You will see in my recipe photos a bottle of balsamic glaze that I found in our pantry. I didn't realize what the ingredients were until I looked afterward. In good conscience, I can NOT recommend the brand in my photos. It has a controversial additive as well as unnecessary added sugar (balsamic is naturally sweet).

I DO recommend the brand in the Amazon link below. I have also used it in the past and it is delicious. Best of all, it's non-GMO, Kosher, vegan, and has no additives. After all, vinegar needs no preservatives and balsamic needs no added sweeteners. Sorry for any confusion, but I wanted to clarify as I really do take label-reading seriously!

And now, seeing as this is such a short recipe (4 ingredients) that takes such a short time to make (5 minutes), why prolong the prologue, haha... It's caprese salad on a stick, you guys! Let's do it!

Here is one of the most flavorful salads that also happens to be one of the easiest to prepare, the very wonderful Caprese Salad Kabobs.

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CAPRESE SALAD KABOBS

Prep Time: 5 mins / Makes about 8 short kabobs

RECIPE

1 cup cherry tomatoes, halved

1 cup fresh mozzarella pearls

Handful of fresh baby basil leaves

Drizzle of balsamic vinegar glaze (or plain balsamic vinegar if you are avoiding sweeteners)

(You'll also need toothpicks or kabob sticks)

DIRECTIONS

1. Halve the cherry tomatoes.

2. Alternate tomato halves and mozzarella pearls with baby basil leaves on the kabobs.

3. Drizzle each kabob with balsamic glaze.

4. Enjoy immediately or cover and refrigerate for a few hours in advance of serving. Serve several small kabobs per person.

TIP: I happen to prefer my salad chilled, but you can also enjoy at room temperature. They say (whoever they are) that our tongues best taste flavor when foods are closer to our own body temperatures. Apparently, the fats in cheese and the delicate flavors of vegetables are better savored at room temp, compared to being cold which alters their textures and diminishes their flavors. Maybe try both ways and don't forget to tell me what you think!

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STEP-BY-STEP DIRECTIONS WITH PHOTOS

1. Halve the cherry tomatoes.

2. Alternate tomato halves and mozzarella pearls with baby basil leaves on the kabobs.

3. Drizzle each kabob with balsamic glaze.

4. Enjoy immediately or cover and refrigerate for a few hours in advance of serving. Serve several small kabobs per person.

TIP: I usually prefer my salad chilled, but you can also enjoy at room temperature. They say (whoever they are) that our tongues best taste flavor when foods are closer to our own body temperatures. Apparently, the fats in cheese and the delicate flavors of vegetables are better savored at room temp, compared to being cold which alters the textures and diminishes the flavors. Maybe try both ways? And don't forget to tell me what you think!

With Love,

Molly

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