grilled tomato and mozzarella salad

GRILLED TOMATO AND MOZZARELLA SALAD
FROM THE KITCHEN OF GUY FIERI
Prep Time: 10 minutes | Total Time: 30 minutes
Yield: 2-4 servings
For the Vinaigrette:
3 tbsp. balsamic vinegar
½ cup extra virgin olive oil
1 garlic clove, minced
2 tsp. dried oregano
1 tbsp. orange blossom honey
2 tbsp. fresh basil, chopped
1½ tsp. Dijon mustard
½ tsp. kosher salt
¼ tsp. Freshly ground black pepper
For the Skewers:
4 bamboo skewers, soaked in water
overnight
Sourdough bread, cut into ½ inch by
½ inch cubes
12 cherry tomatoes
12 bocconcini balls
For the Salad:
4 cups, lightly packed baby arugula
¼ cup red onion, thinly sliced
1 cup finely sliced fennel
Preheat the grill to high.
Make the Vinaigrette: Place all of the ingredients for the vinaigrette in a jar. Shake vigorously until the ingredients have well
combined.
Prepare the Skewers: Working with one skewer at a time, thread one piece of bread, one cherry tomato, followed by one bocconcini ball. Repeat the process so each skewer has 3 of each ingredient. Brush the grill lightly with oil, and place each skewer on
the grill. Brush the skewers with the vinaigrette. Grill for 1 minute on each side. Continually baste the skewers to ensure that they
don’t burn. Transfer the skewers to a platter to cool slightly..
Make the Salad: In a large salad bowl, toss together the arugula, onion, and fennel. Drizzle with the remaining vinaigrette, and
mix well. Serve skewers on a bed of salad.
Enjoy with a cold Miller Lite®.
Go to GrillWithGuy.com for more.