1 cup extra virgin olive oil 2 Tbsps. Spanish sherry vinegar 1 Tbsp. fresh lemon juice 1 Tbsp. fresh oregano, chopped 1 tsp. crushed red chile flakes 2 tsps. garlic, minced 12 fresh mozzarella Ciliegine balls (1⁄3 oz. ea.) 12 seedless red grapes 12 pitted kalamata olives 12 cherry tomatoes 12 large caperberries 6 8-inch skewers (or 12 6-inch skewers)
In a large bowl, mix first 6 ingredient. Add remaining ingredients; toss well to coat. Refrigerate two hours to marinate.
Heat gas or charcoal grill to medium heat.
For 8-inch skewers, thread 1 mozzarella ball, 1 grape, 1 olive, 1 tomato and 1 caperberry on each skewer; repeat so you have 2 of each item on each skewer. For 6-inch skewers, thread 1 of each item in order given on each skewer.
Grill the skewers on all sides for 5 to 7 minutes or until cheese is soft and skewers are thoroughly heated. Serve as a side to grilled meats.
Recipe and photo from the Wisconsin Milk Marketing Board, Inc.
Yield: 6 side dish servings