Caprese and Greek Salad Skewers

Brought you from
Rachel's Kitchen

Ingredients (for Both)

Cherry or Grape Tomatoes (halved)
Extra Virgin Olive Oil

Caprese Skewer

Fresh Basil leaves
Mozzarella (cubed)
Balsamic Vinegar

Greek Skewer
Cucumber 
Feta Cheese (cubed)
Kalamata Olives (Pitted & halved)
Salt & Pepper
Optional:
Red Onion (roughly chopped)

Caprese Directions

Slice the fresh basil leaves into thin strips and place in a small bowl. Add a very small amount of olive oil to the basil. Use your hands to gently mix and coat the leaves.

Place one of the tomato halves onto a toothpick, flat side facing inwards. On the other end add the mozzarella cube. Take a small amount of basil and trap it by pushing the tomato and mozzarella together. The oil will help it stick between the two. Repeat. Drizzle a small amount of balsamic vinegar onto the finished skewers, and serve.

Greek Salad Directions

Quarter the cucumber and then cut into equal sized pieces, around the size of the halved tomatoes. Put the cucumber pieces in a bowl with around the same amount of halved tomatoes and (optional) roughly chopped pieces of red onion. Season with salt and pepper and a small amount of olive oil. Gently toss to mix a little, but don’t worry if the oil doesn’t evenly coat everything. 

Take a piece of the cubed feta and an olive half and put onto a toothpick. Then, stab the end of the toothpick through a tomato half, piece of onion, and one of the cucumber pieces, pushing the toothpick down to secure it on the end. Repeat. Sprinkle finished skewers with some more black pepper, and serve.