Appetizer Pesto Salad Kebabs

Recipe by Zurie
READY IN: 20mins


  • 8
    white pearl onions, small, the type used for pickling (or use shallots)
  • 4 -8
    slices ham, best quality (like Parma or Black Forest ham)
  • 12
    bite-size fresh mozzarella cheese balls (or 12 mozzarella squares, or bocconcini balls)
  • 12
    grape tomatoes (also called small plum tomatoes)
  • 2 -3
    tablespoons pesto sauce
  • 1
    tablespoon olive oil (if necessary, see directions)
  • 1
    cup arugula (or use any lettuce mixture, tightly packed)
  • 2
    tablespoons vinaigrette dressing
  • concentrated balsamic vinegar (optional)


  • You'll need 4 - 6 thin kebab sticks.
  • Peel the onions, rinse well, and boil for 5 minutes. (More than that. and they tend to disintegrate). Rinse again under cold water and leave to cool somewhat. They don't have to be cold when you use them.
  • Prepare the mozzarella -- draining and drying, or cutting into neat chunks.
  • Rinse and dry the small tomatoes.
  • Put the cooled onions, the mozzarella pieces and the tomatoes in a small bowl. If your pesto is quite thick, mix in the olive oil to thin. Gently fold in the pesto with a spoon to coat the cheese, onions and small tomatoes.
  • Arrange either arugula lettuce leaves on plates. Drizzle each little heap with some vinaigrette.
  • Put on each skewer tomatoes, pieces of mozzarella, folded ham slices and onions. (See photo's -- use as it suits you). For delicate presentation, use fewer ingredients on a skewer. For a side dish at a BBQ, use longer skewers and more ingredients.
  • Arrange the skewers on the salad leaves.
  • Drizzle some thick balsamic on the plate. Serve with extra vinaigrette.
  • Can be served as a side salad, starter, or with wine and bread as a healthy light lunch.
  • **When taking the photograph I did not have ham, and fried some bacon, but it's not as delicate as a very good ham.