The Melon Caprese Skewers with Basil Vinaigrette is a new recipe for me, and I’m sure glad I found it. It screams summer, and it screams deliciousness even louder. It’s really REALLY good!!! Can you hear me screaming that??
What I love about summer is being able to enjoy all my favorite melons: cantaloupe, honeydew and my all-time favorite watermelon. When I’m in Chicago over the summer months I love to go to the Asian market and pick up a box (yes…a box of 10) of some deliciously sweet Korean melons called chamoe (참외).
For this recipe you can change it up and use your favorite choice of melons, or even choosing just a single kind is also a tasty option. The more variety you use though the more colorful and fun your skewers will look. But no worries…changing the melon variety won’t compromise taste because it’s actually the basil vinaigrette drizzled over the skewers that acts as the key ingredient. After a taste you may even argue that the name of this recipe ought to be changed to Basil Vinaigrette with Melon Caprese Skewers.
Did I mention that there is no actual cooking involved? Just cut up some melons, mozzarella and prosciutto, thread them onto a stick and drizzle with basil vinaigrette. Super easy, perfect for summer, and a fast meal you can prepare in under 30 minutes. Just don’t wait too long to make these colorful Melon Caprese Skewers with Basil Vinaigrette. Before you know it summer will be over and you’ll have to wait until next year before melons are back in season.
Recipe adapted from What’s Gaby Cooking.
Melon Caprese Skewers with Basil Vinaigrette
A delicious fruit caprese made with your favorite summer melons. The basil vinaigrette is the key ingredient!
- FOR THE BASIL VINAIGRETTE:
- 1 shallot, roughly chopped
- 2 cups tightly packed fresh basil leaves (approx. 4 ounces)
- 1 clove garlic
- 1/2 teaspoons red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons good quality red wine vinegar
- 1 teaspoon salt
- FOR THE REST:
- small wooden skewers
- 1 small cantaloupe, approx. 1inch size
- 1 small honeydew, approx. 1 inch size
- 1 small watermelon, approx. 1 inch size
- 400g fresh water-packed mozzarella cheese (or 20 fresh mini mozzarella balls), drained
- 10 thin slices prosciutto, cut in half lengthwise
- 40 large basil leaves
- sea salt (such as Maldon)
- freshly ground black pepper
- Step 1 MAKE THE BASIL VINAIGRETTE: Combine all the listed ingredients in a blender and blend on high for about a minute until very smooth. Cover and set aside in refrigerator until ready to use.
- Step 2 HOW TO ASSEMBLE: Starting with a basil leaf thread the assortment of fruit, cheese and prosciutto onto a wooden skewer. Make sure to gather the prosciutto into a ruffle for best stability and look.
- Step 3 Arrange the prepared skewers onto individual plates or large platter for a larger crowd. Drizzle with basil vinaigrette, sprinkle with Maldon sea salt and give it a few twists of freshly ground black pepper.
- Step 4 Serve cold.