Caprese Salad and Fruit Skewers With a Basil Vinaigrette

With temps in the 90’s all week simple, non-cooking recipes are part of my meals alongside something grilled. These skewers filled with fresh fruit, mozzarella balls, prosciutto, cherry tomatoes and drizzled with a basil vinaigrette  are the perfect answer to a light and refreshing side. They are also a great choice for appetizers on an antipasto tray.

We have had a lot of hot weather (90’s) so far this summer and my basil just wants to grow and grow. That also means it wants to flower as well. So, I have my hands full keeping  up with my 4 basil plants and I need lots of great ways to use it. My basil may want to flower (end of the plant) but my grape tomatoes are loving this hot weather.

  

The possibilities are endless with ways to use this fresh herb vinaigrette. Try it on bruschetta, grilled salmon, pasta dishes or any recipe where basil would shine!

Thanks to Gaby Dalkin for this wonderful basil vinaigrette…

Caprese Salad and Fruit Skewers With a Basil Vinaigrette, Adapted

  • basil vinaigrette (see recipe below)
  • cantaloupe, scooped into balls
  • seedless watermelon (if possible), scooped into balls
  • small mozzarella balls, drained
  • prosciutto, trimmed of fat and each slice cut into thirds and folded up
  • fresh basil leaves
  • cherry tomatoes
  • Maldon sea salt and fresh black pepper to garnish (optional and to taste)
  • 6″ wooden skewers

After I made the balls of watermelon and cantaloupe I let them drain on scott towels as they were very juicy.

Thread a folded basil leaf, mozzarella ball, watermelon, prosciutto (folded up), cantaloupe and another basil leaf to end. Arrange on a platter and drizzle the vinaigrette over the skewers. Garnish with sea salt and cracked black pepper.

Basil Vinaigrette:

  • 1 large shallot, chopped
  • 2 cups basil (packed)
  • 1 large clove garlic
  • 1/4-1/2 tsp. red pepper flakes (I prefer 1/4 tsp.)
  • 1/2 cup extra virgin olive oil
  • 2 tbsp. red wine vinegar
  • 1 tsp. kosher salt

Puree in a blender until you can get it as smooth as possible. If it’s too thick add more oil. Drizzle over the prepared skewers. It’s delicious with the fruit and as a “salad”. This makes a lot of vinaigrette and you certainly can cut the recipe in half especially since it doesn’t last very long (only 3 days in the refrigerator)

To make the caprese skewers just pierce the underside of a large basil leaf with a skewer, thread a mozzarella ball and cherry tomato and bring the skewer back up and pierce the top of each leaf.

https://cookingwithauntjuju.com/2018/07/05/caprese-salad-an…asil-vinaigrette/ 

Linking to Angie @ Fiesta Friday #231 and the two co-hosts Antonia @ Zoale.com and Laurena @ Life Diet Health

22 thoughts on “Caprese Salad and Fruit Skewers With a Basil Vinaigrette

  1. Perfect for summer lunch. It has been extra hot around here too in the last three to four days. Today is a bit cool but still quite hot. Enjoy Sunday!

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  2. Hello! Long time! These look so delicious and I love the sound of the basil vinaigrette. I just bought a giant bunch of basil yesterday (that’s something I can’t appear to grow) and this sounds like a perfect dressing for me. Thanks so much for linking up and sharing at Fiesta Friday.

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  3. That’s exactly what I’d head for if you were serving these at a garden party Judi. There’s nothing quite like juicy fruit and veggies when the weather is so hot huh? We’ve had a nice break though for the past couple of days with temps in the 80’s and very low humidity. How I hope that this would have stayed. Great arrangement.

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    • Thanks Loretta – I bet you would 🙂 I love this time of year when so many fruits are naturally sweet and they pair so well with this vinaigrette. Of course tomatoes and cheese always go good with basil! The summer has been too hot – between the heat and the Japanese Beetles I’ve been busy harvesting my basil. I wish I would have planted more seeds of Thai basil as the one I have is about done!

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  4. It’s been hot here, too and I’ve been busy pinching my basils. I have all kinds growing, and I mean ALL kinds. I planted Genovese, Thai, Lemon, and Purple basils but last year’s plants also reseeded by themselves, some looking quite unique. I may have accidentally bred a new variety 😄 The basil vinaigrette sounds so mouthwatering, and it uses a lot of it, love that!

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    • Thanks Angie – I love all kinds of basil too and with so much heat it sure wants to flower. Never cared for the purple variety – maybe because I didn’t use it too much. Lemon is nice and just didn’t make room for it. That is the fun part of gardening – seeing the “volunteers” pop up. I kept the vinaigrette thick for this recipe – really, really good 🙂

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