Caprese Salad on Stick

Here is a salad on a stick recipe that I recently brought to a potluck barbeque. This salad recipe is so easy to make, healthy to gorge into, and tasty to savour and enjoy. It’s actually a salad that originates back in Italy and is usually seasoned only with salt, black pepper, and olive oil. However I decided to top it with a homemade BALSAMIC VINEGAR dressing to compliment the sweetness of the CHERRY TOMATOES, the subtle peppery flavour of BASIL and the creaminess of the bocconcini.  BOCCONCINI is a type of mild unripended cheese like mozzarella. Traditionally it is made with buffalo’s milk but nowadays it’s made using a combination of both cow's and buffalo's milk.  This salad recipe is very easy to prepare. Not only is it fit for a summer barbeque but a good starter to any meal.  Enjoy the summer!

Ingredients:

1/4 cup balsamic vinegar

1 tbsp. brown sugar

4 tbsp. olive oil

rock salt

ground black pepper

3 tubs of bocconcini (about 56 pieces)

2 tubs of cherry tomatoes 

fresh basil leaves

27 small wooden skewers

Directions:

In a small sauce pan add the balsamic vinegar and brown sugar. Let is simmer for a while until the brown sugar disolves in medium heat. Once sugar has dossolved remove from heat and whisk in the  olive oil until it emulsifies. Add salt and pepper according to your taste.  

Place tomatoes, basil and bocconcini alternately into the wooden skewers and top it off with the balsamic dressing. Refrigerate before serving. Enjoy!