Fresh Caprese Salad

Summer is finally here! It has started to warm up here in Boulder and I couldn’t be happier about it. Because we’re still stuck in quarantine, I’ve been spending as much time outside as possible, mostly hiking in our backyard. One thing we’ve added to the routine is eating outside. This is probably one of my favorite “small things in life.” I swear there is nothing better than enjoying a beautiful evening outside with family… and yummy food!

In my opinion, caprese salad is soooo underrated. I always seem to forget about it and every time we make it, I am reminded of how delicious and fresh it is. I could (and quite possibly might) eat it every single night of summer.

We had some cherry tomatoes leftover so I decided to switch it up and create my own rendition: caprese skewers. This recipe will take you no longer than 10 minutes, making it a perfect (and super tasty) summer hors d’oeuvre.

Ingredients

2 cups cherry tomatoes
1 large bunch of basil
1 pound mozzarella cheese
1 cup balsamic vinegar
¼ cup honey
Skewer sticks
EVOO (extra virgin olive oil)
Salt
Pepper

Directions

1) Wash basil and cherry tomatoes. Gently pat dry.
2) Cut mozzarella into one-inch cubes.
3) Thread a cherry tomato on each skewer followed by a folded basil leaf, and a mozzarella cube. Repeat this until the skewer is filled. Set skewers aside.
4) Combine the balsamic vinegar and honey in a small saucepan. Bring to a boil and then let simmer for 10 minutes. Remove from heat and let cool for 15 minutes before drizzling onto caprese.
5) Lightly sprinkle the skewers with salt and pepper and drizzle them with the olive oil and the balsamic glaze.

Enjoy!