These Caprese Salad Skewers transform the classic trio into delightful handheld party food. They’re incredibly easy to assemble and always impress with their elegant look. The beauty of these Caprese Salad Skewers lies in letting a few high-quality ingredients shine.
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Why You’ll Love This Caprese Salad Skewers
- Effortless Elegance: They look impressive but are incredibly easy to assemble.
- Perfect for Make-Ahead: Assemble hours ahead; add glaze just before serving.
- Endlessly Customizable: Swap mozzarella sizes, tomato varieties, or add prosciutto.
- Ultimate Handheld Appetizer: No plates or forks needed for easy mingling.
Ingredients & Tools
- 1 pint cherry tomatoes or grape tomatoes
- 8 ounces fresh mozzarella ciliegine (small, cherry-sized balls)
- 1 bunch fresh basil
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon sea salt, plus more to taste
- 1/4 teaspoon freshly cracked black pepper
- 2–3 tablespoons balsamic glaze (for drizzling)
Tools: Small skewers (6-inch work perfectly), a large bowl, a small whisk or fork for dressing.
Notes: The quality of your ingredients here is non-negotiable. Since there are so few components, each one needs to be at its best. Sweet, ripe tomatoes and truly fresh, soft mozzarella are the heart and soul of this dish.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 9 g |
| Fat: | 14 g |
| Carbs: | 6 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Tomato Selection is Key. Seek out the sweetest cherry or grape tomatoes you can find. Give them a taste—if they’re bland, your skewers will be too. Heirloom varieties can add stunning color.
- Don’t Skimp on the Mozzarella. You want the small, cherry-sized balls called “ciliegine.” They’re the perfect bite-sized proportion. If you can only find a large ball, you can tear it into rough chunks, but the pre-sized balls make assembly a breeze.
- Handle Basil with Care. Basil bruises easily, so be gentle when plucking the leaves. You’ll want larger, intact leaves to create those beautiful green ruffles on the skewer.
- The Balsamic Glaze Distinction. The glaze is thicker and sweeter than regular balsamic vinegar—it’s essential for that beautiful, non-runny drizzle at the end. You can find it in most grocery stores near the vinegar or oil.
How to Make Caprese Salad Skewers
Step 1: First, let’s get our components ready. Rinse your cherry tomatoes and pat them completely dry with a clean kitchen towel or paper towels. This step is crucial—any extra water will dilute your simple dressing. Next, drain the mozzarella balls from their liquid and pat them dry as well. You’ll notice that dry ingredients help the oil and vinegar cling better.
Step 2: Now, for the simple dressing. In a large bowl, whisk together the 3 tablespoons of extra virgin olive oil, 1 tablespoon of balsamic vinegar, 1/4 teaspoon of sea salt, and 1/4 teaspoon of black pepper. The mixture should look glossy and emulsified. Taste it! This is your chance to adjust the seasoning. If it needs more salt or a sharper tang, add a pinch more salt or a few extra drops of vinegar.
Step 3: Gently add the dried tomatoes and mozzarella balls to the dressing in the bowl. Using a large spoon, toss everything together until the tomatoes and cheese are evenly and lightly coated. Be gentle—you don’t want to smash the tomatoes or tear the mozzarella. Let this marinate for about 5-10 minutes while you get your basil and skewers ready. This short marination time allows the flavors to start mingling beautifully.
Step 4: It’s assembly time! Lay out your skewers. For each one, start by sliding on one marinated tomato. Next, take a large, beautiful basil leaf and fold it loosely into a little ruffle or bundle before threading it onto the skewer. The trick is to not fold it too tightly—you want to see those lovely green layers. Follow the basil with one mozzarella ball.
Step 5: Continue the pattern: add another tomato, another folded basil leaf, and finish with a final mozzarella ball. The exact order can vary—sometimes I like to end with a tomato for a pop of red—but a symmetrical pattern always looks elegant. Repeat this process until all your components are used up, arranging the finished skewers on a serving platter as you go.
Step 6: Just before serving, give the skewers their final flourish. Take your balsamic glaze and, holding the bottle a few inches above the platter, drizzle it back and forth in a zig-zag pattern over all the skewers. You’ll see how the thick glaze clings to the ingredients, creating those gorgeous dark streaks that promise a sweet and tangy bite. Serve immediately and watch them disappear!
Storage & Freshness Guide
- Fridge: Store assembled skewers (without glaze) in an airtight container for up to 24 hours.
- Freezer: Not recommended; freezing will ruin the texture of the fresh ingredients.
- Reviving: If basil wilts, replace with fresh leaves. Drizzle with glaze just before serving.
Serving Suggestions
Complementary Dishes
- Garlic & Herb Crostini — The crispy, savory bread is a fantastic textural contrast to the soft, fresh skewers and is perfect for scooping up any leftover dressing and glaze on the plate.
- Italian Antipasto Platter — Arrange the skewers alongside slices of salami, prosciutto, marinated olives, and artichoke hearts for a spectacular spread that covers all the classic Italian flavors.
- Grilled Lemon Herb Chicken — For a more substantial meal, these skewers act as the perfect fresh and light side dish to balance out the smoky, savory flavors of grilled meat.
Drinks
- A Crisp Pinot Grigio — The light, citrusy notes of this white wine cut through the richness of the mozzarella and complement the acidity of the tomato and balsamic perfectly.
- Sparkling Water with Citrus — For a non-alcoholic option, nothing beats the effervescent cleanse of sparkling water with a squeeze of lemon or lime. It’s a palate-cleansing dream.
- A Light Italian Rosé — A dry rosé has the berry notes to harmonize with the tomato and the acidity to stand up to the dressing, making it a wonderfully festive pairing.
Something Sweet
- Lemon Sorbet — After the rich and savory notes, a scoop of sharp, refreshing lemon sorbet is the ultimate clean finish. It’s like a reset for your taste buds.
- Amaretti Cookies — These classic Italian almond cookies are lightly sweet and chewy, providing a lovely, simple end to the meal without being too heavy.
- Dark Chocolate-Dipped Strawberries — The bittersweet chocolate and juicy strawberry continue the theme of elegant, fruit-forward simplicity that runs through the entire menu.
Top Mistakes to Avoid
- Using watery tomatoes. Out-of-season or refrigerated tomatoes can be bland and overly watery, which will dilute your dressing and make your skewers soggy. Always taste one first!
- Assembling too far in advance. If you assemble the skewers hours ahead and add the balsamic glaze, the acid will start to “cook” the basil, turning it brown and wilted. The basil should be a vibrant green at serving time.
- Over-marinating the components. Letting the tomatoes and cheese sit in the vinegar-based dressing for more than 20-30 minutes can cause the mozzarella to become tough and the tomatoes to soften too much. A quick 10-minute toss is all you need.
- Skewering the basil flat. If you just spear a flat basil leaf, it will look limp and sad. Taking that extra second to fold or ruffle it creates volume and visual appeal, making each skewer look like a professional made it.
Expert Tips
- Tip: If your cherry tomatoes are on the larger side, consider halving them. This makes for a more balanced bite and allows the dressing to penetrate the flesh of the tomato more effectively.
- Tip: For an extra layer of flavor, you can add a tiny pinch of red pepper flakes or a light grating of lemon zest to your olive oil dressing. It’s a subtle twist that adds a wonderful complexity.
- Tip: To make transporting these to a party foolproof, assemble the skewers and lay them in a single layer on a platter. Then, just before you walk out the door, cover the entire platter tightly with plastic wrap. Bring the balsamic glaze in its own bottle for drizzling on-site.
- Tip: If you can’t find small mozzarella balls, you can use a large ball of fresh mozzarella. Just tear it into rustic, bite-sized pieces. The irregular shapes can actually look quite beautiful and artisanal.
FAQs
Can I make Caprese skewers the night before?
You can do most of the prep, but I don’t recommend fully assembling them. The best approach is to make the dressing and marinate the tomatoes and cheese (separately from the basil) in an airtight container in the fridge overnight. Then, pat the components dry, grab your fresh basil, and assemble the skewers an hour or two before your event. This keeps the basil perky and the textures perfect.
What can I use instead of balsamic glaze?
If you’re in a pinch, you can reduce regular balsamic vinegar yourself. Simmer about 1/2 cup of vinegar in a small saucepan over low heat for 10-15 minutes until it thickens enough to coat the back of a spoon. Let it cool completely before using. Be careful not to over-reduce it, or it will become sticky and hard. Honey or a pomegranate molasses can also work in a very different, but delicious, way.
How do I keep the skewers from sliding around on the platter?
This is a common issue! A simple trick is to create a “bed” for them. You can lay down a few large, whole basil leaves or a bed of arugula or microgreens on the platter first. This not only keeps the skewers in place but also adds to the beautiful presentation and gives guests something green to nibble on.
My mozzarella seems rubbery. What did I do wrong?
This usually happens for one of two reasons. First, the mozzarella itself might be a lower-quality, firmer variety. Always look for “fresh” mozzarella stored in water. Second, if it was left in the acidic dressing for too long, the vinegar can start to denature the proteins, making it tough. Stick to that short marinating time for the best texture.
Can I add meat to these skewers?
Absolutely! A small fold of prosciutto or a slice of salami threaded onto the skewer is a fantastic addition. I’d recommend placing the meat between the tomato and the cheese. The saltiness of the cured meat pairs wonderfully with the creamy mozzarella and sweet tomato, turning it into a more substantial appetizer.
Caprese Salad Skewers
Make stunning Caprese Salad Skewers in just 15 minutes! This easy appetizer recipe features fresh mozzarella, tomatoes & basil. Perfect for parties—get the recipe now!
Ingredients
For the Skewers
-
1 pint cherry tomatoes or grape tomatoes
-
8 ounces fresh mozzarella ciliegine (small, cherry-sized balls)
-
1 bunch fresh basil
For the Dressing
-
3 tablespoons extra virgin olive oil
-
1 tablespoon balsamic vinegar
-
1/4 teaspoon sea salt (plus more to taste)
-
1/4 teaspoon freshly cracked black pepper
-
2–3 tablespoons balsamic glaze (for drizzling)
Instructions
-
First, let's get our components ready. Rinse your cherry tomatoes and pat them completely dry with a clean kitchen towel or paper towels. This step is crucial—any extra water will dilute your simple dressing. Next, drain the mozzarella balls from their liquid and pat them dry as well. You’ll notice that dry ingredients help the oil and vinegar cling better.01
-
Now, for the simple dressing. In a large bowl, whisk together the 3 tablespoons of extra virgin olive oil, 1 tablespoon of balsamic vinegar, 1/4 teaspoon of sea salt, and 1/4 teaspoon of black pepper. The mixture should look glossy and emulsified. Taste it! This is your chance to adjust the seasoning. If it needs more salt or a sharper tang, add a pinch more salt or a few extra drops of vinegar.02
-
Gently add the dried tomatoes and mozzarella balls to the dressing in the bowl. Using a large spoon, toss everything together until the tomatoes and cheese are evenly and lightly coated. Be gentle—you don’t want to smash the tomatoes or tear the mozzarella. Let this marinate for about 5-10 minutes while you get your basil and skewers ready. This short marination time allows the flavors to start mingling beautifully.03
-
It's assembly time! Lay out your skewers. For each one, start by sliding on one marinated tomato. Next, take a large, beautiful basil leaf and fold it loosely into a little ruffle or bundle before threading it onto the skewer. The trick is to not fold it too tightly—you want to see those lovely green layers. Follow the basil with one mozzarella ball.04
-
Continue the pattern: add another tomato, another folded basil leaf, and finish with a final mozzarella ball. The exact order can vary—sometimes I like to end with a tomato for a pop of red—but a symmetrical pattern always looks elegant. Repeat this process until all your components are used up, arranging the finished skewers on a serving platter as you go.05
-
Just before serving, give the skewers their final flourish. Take your balsamic glaze and, holding the bottle a few inches above the platter, drizzle it back and forth in a zig-zag pattern over all the skewers. You’ll see how the thick glaze clings to the ingredients, creating those gorgeous dark streaks that promise a sweet and tangy bite. Serve immediately and watch them disappear!06
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