For us basil is a sign that summer is on its way – and oh! we are ready. June brings in pool parties, grilling and getting together with family and friends. Woohoo that we can finally do this! We’ve shared this recipe before, but its the perfect time of year to do so, again. And don’t let the skewers be the only time to enjoy the Basil-Balsamic Dressing. Its super on any kind of salad or skewer, even as a marinade for a piece of fish for the grill.
We love basil for its use in the kitchen, but also because it can protect cells as well as chromosomes from radiation and oxygen-based damage – it also has a substance that can help block inflammation in the body. Using foods that can help decrease the chronic, low grade inflammation in our bodies is a goal that we strive for in every recipe.
We’ve changed up the simple caprese salad by making it a mouthful! Simply sliding it on skewers and adding a lovely little artichoke heart makes it worthy of a party!
Better than Caprese Salad Skewers
- Roma Tomatoes in Quarters
- Bocconcini or Mozzarella Pearls, marinated in *Basil-Balsamic Vinaigrette for at least an hour
- Whole Basil Leaves
- Artichoke Hearts – Frozen or Packed in Water, Small or Quartered
- Bamboo Skewers
Slide the tomatoes on the skewers followed by the mozzarella pearls, basil leaves and artichoke hearts.
- 1 Garlic Clove, Grated
- 2 TB Dry Red Wine
- 2 TB Balsamic Vinegar
- 1 Tsp Dijon Mustard
- 1⁄2 Cup Basil Leaves, (Packed)
- 1⁄4 – 1⁄2 Cup Extra Virgin Olive Oil
Sea Salt and Black Pepper to taste Place the first 5 ingredients in a food processor or blender and process well. Drizzle in the olive oil, and season with salt and pepper.