Tomato Caprese Skewer* Recipe

Wash and dry

Rinse the cherry tomatoes and basil leaves under cold water. Pat them dry thoroughly with paper towels or a clean kitchen towel to prevent dilution of the dressing and to help the mozzarella hold the basil without slipping.

Drain mozzarella

If using mozzarella packed in water, drain well and blot each ball with paper towel to remove excess moisture so they don't make the skewers soggy.

In a small bowl or jar, combine the extra-virgin olive oil, balsamic vinegar (or aged balsamic glaze if using a thicker glaze reduce to 1 tbsp), honey (optional), lemon juice, minced garlic, sea salt and black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add a little more honey if you prefer sweeter, or more lemon for brightness.

Lay out the skewers. For 12 skewers, thread on ingredients in this order for an attractive, balanced bite: 1) cherry tomato (cut side down if you halved them; whole is fine), 2) basil leaf (folded if large, with the spine against the skewer so it stays), 3) mozzarella ball, 4) basil leaf (optional, for extra herb layer), 5) cherry tomato. Repeat pattern if using longer skewers or to fit more pieces. Aim for 2 tomatoes and 1–2 basil leaves and 1 mozzarella per skewer so each bite has tomato, basil and cheese.

Place assembled skewers on a serving platter in a single layer with a bit of space between them.

Lightly brush or drizzle the prepared dressing over the skewers, turning the platter to coat evenly — you want enough to flavor but not soak the ingredients (about 1–2 tablespoons of dressing applied initially).

Sprinkle flaky sea salt and an additional grind of black pepper over the skewers to enhance flavor.

If desired, drizzle 1–2 tablespoons of balsamic glaze over the skewers for visual contrast and sweeter tang. Garnish the platter with extra basil leaves.

Serve immediately at room temperature. If making ahead, assemble up to 1 hour in advance, refrigerate covered, and add final drizzle of dressing and flaky salt right before serving to keep basil fresh and mozzarella from becoming waterlogged.