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Caprese Salad on a Stick

by Alberta Rager
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Caprese Salad on a Stick
Caprese salad is one of the simplest and most delicious, a summertime favorite.  It requires the right ingredients and the right season.  The season is summer when the tomatoes and basil are fresh.  Truly fragrant and flavorful young basil grown in the earth and sun not hydroponically should be used.  The next ingredient is good quality fresh, moist mozzarella.  Never use the yellow plastic-sheathed supermarket variety.  The final ingredient is extra-virgin olive oil.

While it's unknown whether the salad actually originated on Capri, it became popular after being served there to the jet-setting King Farouk of Egypt during the 1950s.  When served on a skewer, it is great for patio or pool parties or appetizers served with a glass of crisp herbal Sauvignon Blanc.

Here’s how simple it is:
* Begin with a fresh batch of mozzarella and form it into bocconcini (small mozzarella balls).  
* Lightly toss the bocconcini in a dressing of extra-virgin olive oil, fresh ground pepper and sea salt.  A splash of balsamic vinegar may be added to the dressing.
* Thread a whole cherry or grape tomato, a fresh basil leaf, a mozzarella ball, a second fresh basil leaf and another tomato onto a small skewer.  The pattern may be repeated if using the skewers as an antipasto.
* Drizzle remaining dressing over the skewers.

This article was published on Tuesday June 26, 2012.
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