Happy 4th of July! I hope you have a fun holiday weekend planned. We got a head start on celebrating at Jeff’s family’s cabin yesterday afternoon – lots of food, fireworks and fun!
Today we’re hanging around home for some backyard fun in Eleanor’s pool before heading over to our friends’ home for a BBQ and fireworks. Say a little prayer for us that our anti-napping 1 year old makes it through the evening ;)
Before I leave you for our 4th of July festivities, I wanted to pass along a quick, easy, Independence Day-approved recipe. It seriously takes all of 10 minutes to throw together, so there’s still plenty of time for any last minute BBQ plans!
Red, White, and Blueberry Caprese Skewers
Jeff and I got hooked on caprese salads a few years back, and we order them all summer long. I decided caprese salad would be a tasty side to bring to our 4th of July gathering and creating it kabob-style would make it the perfect finger food for a casual BBQ!
Remember how I raved about the oils and vinegars at Chef^2? Their blueberry vinaigrette now has a permanent home on our kitchen counter and is the secret ingredient for these tasty kabobs.
Ready to get started? It’s so easy, it hardly warrants instructions…
- Grape tomatoes
- Fresh mozzarella
- Fresh basil
- Blueberry vinaigrette
- Wooden skewers
- Cut your skewers to your desired length
- Slide a tomato onto the skewer
- Wrap a piece of mozzarella in a basil leaf and slide the skewer through both ends of the basil
- Add another tomato
- Repeat process, lay your skewers out on a plate, and drizzle the vinaigrette generously
See, I told you it was easy. The good news is that it tastes like a million bucks! So fresh and perfect for a day in the sun!
Have a safe and happy 4th! See you on Monday :)
What’s your “go to” side dish in the summer?