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This appetizer is easy and light. It's a refreshing
cool treat in the summer and a welcome change from heavy
fare in winter. Unskewered and tossed together, it makes
a gorgeous, simple salad. Marinate the cheese in advance.
It will keep for a week or more. Assemble just as many
as you plan to eat, as the tomatoes will get gross and
mushy if stored in the refrigerator.
sweet grape tomatoes
or very small cherry
tomatoes
fresh mozzarella boconccini
(little balls), drained and rinsed
1/2 cup good quality
French vinaigrette
red wine vinegar
olive oil
salt and pepper
chopped fresh herbs,
your choice (optional)
artichoke bottoms, marinated
mushrooms, olives, etc., your choice (optional)
 Several
hours or up to a week in advance, marinate the cheese.
Halve or quarter the drained boconccini. The
size should correspond to the tomatoes, so if you can
get grape tomatoes instead of just cherry, you'll want
smaller pieces of cheese. Marinate in vinaigrette, plus
a splash of additional olive oil and red wine vinegar
and salt and pepper to taste.
 Only
assemble what you plan to eat at one sitting. Skewer
a tomato, a chunk of cheese on each toothpick. Add a
veggie (small olives, marinated mushrooms, or a chunk
of cut-up artichoke bottoms) if you like. Garnish with
chopped herbs, a drizzle of olive oil, and salt and
pepper.
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