Traditional caprese salad with a twist. Serve up these delightful kabobs for a perfect summer side dish.
1 pint cherry tomatoes
1 container of mozzarella (balls) bocconcini
1/4 cup olive oil
1 tablespoon fresh herbs, chopped (I use rosemary, basil, and lemon thyme)
salt & pepper
12–15 basil leaves, torn in half
Drain the mozzarella but keep the cheese in the container. Add olive oil, herbs, salt and pepper to the container. Shake gently to coat the mozzarella. Carefully thread tomatoes, basil leaves, and marinated mozzarella alternating as you go.