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Watermelon Caprese Salad Kabobs

Watermelon Caprese Salad Kabobs
  • Prep 10 min
  • Total 40 min
  • Ingredients 6
  • Servings 8
Watermelon, tomatoes and cheese balls line up to make this salad kabobs – a wonderful appetizer recipe.
Updated December 12, 2012

Ingredients

  • 3 tablespoons balsamic vinaigrette dressing
  • 2 tablespoons chopped fresh basil leaves
  • 1 cup ciliegine (small fresh mozzarella cheese balls)
  • 16 chunks (1 inch) seeded watermelon (about 2 cups)
  • 16 heirloom grape tomatoes (3/4 cup)
  • 16 small fresh basil leaves

Steps

  • 1
    In small bowl, mix dressing and chopped basil. Add cheese balls; toss to coat. Cover; refrigerate at least 30 minutes to marinate, if desired.
  • 2
    On each of 8 (6-inch) wooden skewers, alternately thread watermelon chunks, tomatoes, basil leaves and cheese balls. Drizzle with any remaining dressing mixture. Serve immediately or cover loosely and refrigerate.

  • Look for cherry-size fresh mozzarella cheese balls (ciliegine) in the specialty cheese section of the supermarket. If ciliegine is not available, substitute quartered bocconcini.

Nutrition Facts

Serving Size: 1 Serving
Calories
51
Total Fat
3g
0%
Saturated Fat
1g
0%
Sodium
75mg
0%
Total Carbohydrate
4g
0%
Dietary Fiber
1/2g
0%
Protein
2 1/2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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