Small Bites: Watermelon Caprese Skewers

All the steady beautiful weather that we finally have been having around here, has put me in the mood for some of my go-to favorite light summer dishes – one of which is the Caprese salad. This classic is not only refreshing, but it packs visual punch and can be made in 15 minutes or less. However, being the type of individual that always adds my own touch and flavor to dishes to keep things from getting boring too quickly, I took this classic to all new heights without veering too far from its simplicity with an unexpected simple twist of adding watermelon balls that I scooped with a melon baller for a hint of sweetness, and texture which made it feel a bit more summer-y. The addition of the sweet crunch of the watermelon combined with the slight acidity from the burst of the cherry tomatoes, plus the buttery goodness of the ciliegine cheese (aka: bocconcini or small mozzarella balls) dressed in a balsamic vinaigrette turns this salad into a savory dish that certainly screams summer party in your mouth with every small bite. Here’s how I made it…

Ingredients {makes 24 skewers}:

Cherry tomatoes, 12 ( can be halved)

Half a watermelon slice scooped out into balls with a melon baller

Fresh mozzarella balls, 12 (can be halved)

Fresh basil leaves

Skewers {I prefer this kind}

Directions:

Thread 1 tomato, 1 basil leaf, 1 mozzarella ball, 1 basil leaf, 1 watermelon ball on skewer. Repeat to make the remaining skewers.* Arrange on a platter and drizzle with balsamic vinaigrette.

Balsamic Vinaigrette:

1/2 Cup olive oil

1/4 Cup balsamic vinegar

1 tsp. dried oregano

Pink Himalayan salt and ground black pepper to taste

Combine all the ingredients in a glass jar with a lid. Close lid on the jar and shake vigorously until thoroughly combined.

*The skewers may be covered and refrigerated for up to 2 hours. Can be served chilled or at room temperature.

P.S. See my other Caprese salad version here.