Summer Fresh Caprese Salad

from chapel Hill to Chickenville

Small cherry tomatoes (I used some beautiful grape tomatoes)

Buffalo mozzarella

Fresh basil

Balsamic vinegar

Extra virgin olive oil

Toothpicks or small skewers

Slice the mozzarella into cubes making the cubes close in size to the tomatoes. Pull the leaves of basil from the stems. Fold larger leave over when you skewer them. Selecting leaves that you do not have to cut down makes a "prettier" salad. Thread each skewer with a tomato, a chunk of cheese and a basil leaf and repeat. Leave enough skewer showing at each end so that they can be handled easily.

Place the completed skewers on a platter. Drizzle the appetizer lightly with some balsamic vinegar and olive oil. Taste to adjust the dressing.