Caprese Skewers Recipe

Prepare ingredients

Rinse the cherry tomatoes and basil leaves under cold water. Pat dry thoroughly with paper towels — excess moisture will dilute the dressing and make skewers soggy. Drain mini mozzarella well; if they are packed in water, transfer to a fine mesh sieve and let sit for 5–10 minutes, pressing gently to remove excess.

Assemble skewers

Hold a skewer and thread one cherry tomato first, then one basil leaf (fold larger leaves in half with the stem trimmed), then a mini mozzarella ball, and finish with another cherry tomato. Repeat until you have 12 skewers (24 tomatoes and 24 mozzarella balls used). If using longer skewers, you can fit more; adjust counts proportionally.

Make dressing

In a small bowl whisk together extra-virgin olive oil, balsamic glaze, and fresh lemon juice until combined. Season with salt and freshly ground black pepper to taste. If using a thicker balsamic glaze, whisk until smooth. Taste and adjust acidity or sweetness as needed.

Dress skewers

Arrange assembled skewers on a serving platter. Drizzle about 1 tablespoon of the olive oil–balsamic mixture evenly over the skewers, reserving some for guests or a second drizzle. If desired, lightly brush the mozzarella with the dressing so it soaks in slightly.

Finish and serve

Just before serving, drizzle remaining balsamic glaze decoratively over the skewers and sprinkle with flaky sea salt if using. Optionally add an extra crack of black pepper. Serve immediately at room temperature for best flavor.