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Caprese Salad Kabobs Recipe
Caprese Salad Kabobs Recipe photo by Taste of Home

Caprese Salad Kabobs Recipe

Publisher Photo
This appetizer is more creative than a veggie platter and healthier than chips and dip. I often make it for my family to snack on, and it's a great recipe for the kids to help with. —Christine Mitchell, Glendora, California
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 12 servings

Ingredients

  • 24 grape tomatoes
  • 12 cherry-size fresh mozzarella cheese balls
  • 24 fresh basil leaves
  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar

Nutritional Facts

1 kabob equals 45 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 12 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 fat.

Directions

  1. On each of 12 wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves; place on a serving plate. In a small bowl, whisk the oil and vinegar; drizzle over kabobs just before serving. Yield: 12 kabobs.
Originally published as Caprese Salad Kabobs in Taste of Home June/July 2011, p21

Nutritional Facts

1 kabob equals 45 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 12 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 fat.

Reviews for Caprese Salad Kabobs

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 10, 2013

These were the perfect side dish for a picnic. Everyone raved about them! I will definitely be making these again as there were no left overs and I want more. I followed the recipe and alternated yellow/red tomatoes.

MY REVIEW
Reviewed Jul. 24, 2013

Five Stars!...can't click them as none show up on screen. Easy, Quick, Fresh and beautiful. These are wonderful to serve at home or to take to a picnic where they disappear like magic!

MY REVIEW
Reviewed Jul. 14, 2013

So easy & everyone loved the way it looked and tasted. Used balsamic glaze in place of oil & vinegar. Used one red one orange tomato for each kabob.

MY REVIEW
Reviewed Jun. 24, 2013

These are delicious and so easy. I did change the recipe a bit however. I also threaded spinach & cheese and spinach tortelinni & I drizzled them with light Italian dressing instead of the oil and vinegar.

MY REVIEW
Reviewed Dec. 25, 2012

Made it a couple of times, always a hit. Easy, tasty, fast and refreshing. Loved it as it is.

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