The food homage to the Italian flag, the Caprese Salad, is perhaps one of the easiest salads you will ever make. It is simple and mild in flavor. For summer why not kick that flavor up a notch by adding a bit of robust flavor via the grill? This recipe from Whole Foods via BlogsRelease, is the perfect way to enjoy Caprese Salad in a new way for National Dairy Month.
1/4 cup extra-virgin olive oil, plus more for greasing
1-pint cherry tomatoes
1 (7-ounce) container ciliegine or bocconcini fresh mozzarella, drained well
1/2 loaf ciabatta bread, cut into 1-inch cubes
1 cup loosely packed fresh basil leaves
- Heat grill on medium-high heat setting.
- Thread tomatoes and bread onto six (8-inch) skewers, alternating as you go, and then thread cheese separately onto 2 or 3 additional skewers. (If using wooden skewers, soak in water for 30 minutes before assembling.)
- Combine oil and basil in a blender and purée, scraping down the sides often, until somewhat smooth.
- Brush skewers all over with some of the basil oil, saving any remaining for another use.
- Grill tomatoes and bread, flipping halfway through, until just charred in parts and hot throughout, about 5 minutes total.
- During the last minute, grill cheese just until warm.
- Transfer skewers to a platter and serve warm.
Personally, I want my kabobs to be layered like a Caprese Salad. Therefore, I suggest re-layering the kabobs taking off the items and redistributing their order so that all ingredients are found on each kabob to get the full flavor of a Caprese Salad.
Alternatively, you could also remove the ingredients from the skewers and serve in a bowl, perhaps tossed with what is left over from the basil oil.