I love the delicious combination of mozzarella, tomato and basil in classic Caprese Salad. These kebabs are a twist on that classic but they’re also a really useful, and beautiful, way of preparing this salad for guests because everyone gets the perfect ratio of cheese to tomatoes and one skewer is an ideal portion size. I also make these kebabs just for us because the kids like making them and they’re just so fun.
Serves 2 Adults
250g small tomatoes
125g bocconcini (mozzarella pearls)
50ml olive oil
1 tbsp balsamic vinegar
big bunch of basil
salt and pepper
- I separate the basil leaves into 3 sizes. I chop the big ones into fine pieces to put in the dressing. The middle sized ones are folded between layers on the kebabs then I scatter the tiny ones over the finished kebabs because they’re so pretty.
- Stack the big basil leaves on top of each other then roll into a cigar shape and slice into thin strips. This is what it means to chiffonade an ingredient.
- Pour the olive oil and balsamic into a bowl then add the basil chiffonade. Grind over with salt and pepper then use a fork to whisk everything together.
- Drain the cheese then place in the dressing and toss to coat. Build the kebabs in any order you like, folding medium leaves of basil between some of the layers.
- Place the kebabs on a plate or tray then spoon over more basil from the dressing then finish with another grinding of salt over the kebabs. I love this served with 4/20 chicken.