Good Morning America Recipes

Tom-Mozz Skewers with Bloody Mary Vinaigrette

Serve with Crispy Buttermilk-Soaked Onions

The chef prepares jerk-rubbed pork and tomato-mozzarella skewers.
Difficulty: Easy
Cook Time: min

When you skewer perfect, flavorful cherry tomatoes and bite-sized mozzarella bocconcini

(little balls) and serve them with spicy Bloody Mary Vinaigrette, you get a salad takeoff that is simple, dramatic, delicious --and nearly instant. To make it even more special, serve with Crispy Buttermilk-Soaked Onions.


  • Bloody Mary vinaigrette
  • 1/2 cup bottled Bloody Mary mix (see note below)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 finely diced celery hearts (about 3 tablespoons)
  • Tomato skewers
  • 32 fresh mozzarella bocconcini
  • 32 cherry tomatoes
  • 32 large basil leaves, washed and dried
  • 8 10-inch wooden skewers
  • Crispy Buttermilk-Soaked Onions
  • Cooking Directions

    In a medium bowl, whisk together all the ingredients for the vinaigrette. Refrigerate until you're ready to serve.

    Thread the mozzarella, tomatoes, and basil leaves on the skewers, alternating them and using 4 of each per skewer. Cover and refrigerate until ready to serve.

    Arrange two skewers on each of four salad plates and drizzle the skewers with the vinaigrette. You can also arrange all the skewers on a big platter and pour the vinaigrette into a small bowl for dipping. If you're serving with the Crispy Buttermilk-Soaked Onions, mound them next to the skewers and serve immediately.

    Cat's note: Some Bloody Mary mixes are saltier and spicier than others; be sure to taste before adding more salt or pepper.

    *Courtesy of Cat Cora's "Classics With a Twist"

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