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.
- 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.