Grilled Caprese Skewers

• 1/4 cup extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1/2 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste
• 12 fresh Mozzarella balls (about 1/3 ounce each)
• 3 medium assorted heirloom tomatoes, quartered
• 12 assorted heirloom cherry tomatoes
• 12 fresh basil leaves
• 12 1 1/2-inch cubes ciabatta bread
• 6 (8-inch) skewers

1. In a small bowl, whisk the oil, vinegar, lemon juice, mustard and garlic until combined; season with salt and pepper.
2. In a shallow dish or large bowl, combine the mozzarella, tomato, and basil. Pour marinade over and toss well to coat; refrigerate for at least 30 minutes and up to 2 hours. Add bread cubes and let stand 5 minutes.
3. Grease grill grates and heat to medium. Thread skewers alternating between mozzarella, tomato wedges, cherry tomatoes, basil leaves, and bread cubes; reserve marinade. Grill the skewers 7-10 minutes, turning a few times, until the cheese is soft and everything is heated through. Serve alone or over a bed of lettuce with reserved marinade on the side

extravirgin olive oil, balsamic vinegar, lemon juice, mustard, clove garlic, salt, mozzarella, tomatoes, tomatoes, basil, bread, skewers

Taken from food52.com/recipes/5915-grilled-caprese-skewers (may not work)