I’ve been running my mouth about “summer” since the middle of May. Which was technically incorrect. Because up until yesterday, it wasn’t actually, really, officially summer. But now IT IS. Hooray!
Please excuse my previous inaccuracies.
Now that it’s actually, really, officially summer, I think we should be eating as many caprese salads as possible. Or at least some variation of a caprese salad. Like these Melon Caprese Skewers with Herb Oil.
Also, we should put as many foods as possible on sticks. Because food on a stick trumps food not on a stick. That’s a fact. The proof is in the popsicles. See what I did there?
This is one of those recipes that isn’t really a recipe. Just ball up some melons and cucumbers, then thread them on skewers with fresh mozzarella and basil leaves. The only thing you really need a recipe for here (or maybe you don’t) is the herbed oil. Which, by the way, is awesome drizzled on all sorts of things.
Question. Does anyone else find “balling” foods to be supremely satisfying? Or am I just a total weirdo?
These Melon Caprese Skewers would be awesome for a 4th of July party. If you try them out, let me know about it!
Melon Caprese Skewers with Herb Oil
- For the Herb Oil
- ½ cup vegetable or canola oil
- ¼ cup extra-virgin olive oil
- 1 cup fresh basil leaves, loosely packed
- 1 cup fresh cilantro leaves, loosely packed
- For the Skewers
- Fresh ciliegine mozzarella balls, drained
- Fresh basil leaves
- Wooden skewers
- Make the herb oil. In your food processor with the blade attachment, process all of the ingredients together until the herbs are finely chopped. Transfer the mixture to a small saucepan and bring it to a low simmer for about 1 minute. Remove the saucepan from the heat. Strain the mixture through a fine mesh strainer, pressing down to remove as much oil as possible, collecting and reserving the oil. The oil should be a light-medium green color. Set aside to cool.
- Make the skewers. Using a melon baller, scoop out equal amounts of watermelon, honeydew, cantaloupe and cucumber flesh. Then assemble the skewers by threading on one ball of each melon, one cucumber ball, one mozzarella ball and a couple of basil leaves, as shown in the images above. Continue until you have assembled the desired number of skewers. At this point, the skewers can be stored in your refrigerator for several hours before serving.
- To serve, place the skewers on a serving tray or plate. Drizzle with some of the herb oil. Enjoy!
1. Any leftover herb oil can be stored in an airtight container in your refrigerator for several days.