Umbrella Fun: Caprese and Greek Salad Appetizers

I recently received my first issue of Better Homes and Gardens magazine, and was inspired by a small description and photo of a Caprese (fresh mozzarella, tomato and basil) salad skewered onto a fun little twistie skewer.  I thought it would be a great idea for Father's Day dinner, as an appetizer.  Then I expanded the idea to a Greek (feta, kalamata olive, baby cucumber) salad skewer as well...and so I went shopping!

My hopes were dashed when I realized that my local grocery didn't have cute twisty skewers.  I went home, empty skewered. 

Setting all the ingredients out on my counter, I pushed aside a large box of little Umbrella's, you know, for drinks and such.  OOHHH!!!  IDEA!!  Use the Umbrella's as skewers!  How cute!! 

And so I did.  And they were loved by all. 

Umbrella Fun: Caprese and Greek Salad Appetizers

Caprese Salad Skewer

1 container small mozzarella balls (or larger and halve or quarter)
2 stalks fresh basil, or about 20 leaves
1 container cherry tomatoes
2 yellow tomatoes, cubed small
3 tbsp olive oil
S&P

Greek Salad Skewer

1 8 oz block feta, cubed small
2 baby cucumbers, halved lengthwise and then again widthwise
20-ish pitted kalamata olives
3 tbsp olive oil
S&P

Simply combine ingredients for each of the two salads in separate bowls and stir to coat ingredients.  Then, skewer your umbrella's with alternating ingredients to create a varied appearance on the serving tray.  Wrap the basil leaves around the mozzarella ball/slice for a pretty effect.  You could also have fun with this and stick the umbrellas in an upturned cantelope or cucumber half for a fun presentation.