Caprese Salad with Balsamic dip


Balsamic vinegar sauce:

1 cup FAGE Total yoghurt

¼ cup balsamic vinegar

½ cup extra virgin olive oil

2 tablespoons honey or agave

2 tablespoons Dijon mustard

¼ teaspoon minced garlic

Salt and pepper to taste


Caprese salad:

30 wooden skewers

1 jar sweet cherry peppers, drained, seeded, and halved

10 ounces mozzarella balls

12 ounces cherry tomatoes

2-3 handfuls of fresh basil, washed and dried

Pitted green olives

Rosemary sprigs

  1. In a small bowl, whisk together the Greek yogurt, vinegar, oil, honey, mustard, garlic, salt and pepper. Set aside.
  2. Prepare the skewers with tomato, basil and mozzarella. Assemble other skewers with sweet peppers, mozzarella and olives.
  3. Arrange the skewers around a round serving platter to give a round, crown shape.
  4. Garnish with rosemary. Serve with creamy balsamic dressing.