24 – 32 grape tomatoes, cut in half
24 – 32 fresh mini mozzarella balls (cherry tomato sized)
Oil & Vinegar Drizzle
½ cup extra virgin olive oil
¼ to 1/3 cup balsamic vinegar
½ teaspoon kosher salt
½ teaspoon ground black pepper
¼ – 1/3 cup fresh basil, thinly sliced
Additional basil for garnish
Toothpicks or small skewers
Thread one tomato half, mozzarella ball, then other tomato half on skewer. Lay all prepared skewers in a shallow dish. Whisk drizzle ingredients together in a medium bowl. When ready to serve kabobs, pour drizzle over all kabobs, season with additional salt and pepper if desired and more thinly sliced basil.
Makes 24 to 32 kabobs.
Recipe by culinary dietitian Kim Galeaz, RDN CD