Caprese Skewers Recipe

Prepare ingredients

Rinse the cherry tomatoes and basil leaves under cool water and pat dry thoroughly with paper towels. Drain the mozzarella pearls in a fine mesh sieve and blot gently to remove excess moisture so they don’t make the skewers soggy.

Assemble skewers

Working on a cutting board or tray, take one skewer and thread a tomato first (pointed end in if applicable), then a basil leaf folded in half (vein side inward), then a mozzarella pearl. Repeat so each skewer holds two tomato–basil–mozzarella stacks (or adjust to three components per skewer depending on skewer length) until you have 24 assembled bites across 12 skewers. If using shorter skewers, assemble one tomato, basil, mozzarella per skewer for 24 skewers.

Make dressing

In a small bowl or measuring cup, whisk together the extra-virgin olive oil, kosher salt, freshly ground black pepper, and lemon juice (if using) until combined. The lemon juice brightens the flavor but is optional to keep the classic Caprese profile.

Dress skewers

Arrange the assembled skewers on a serving platter. Drizzle the olive oil mixture evenly over the skewers, using about two-thirds of the dressing. Allow to sit for 5 minutes so flavors meld.

Add balsamic and serve

Just before serving, finish with a light drizzle of balsamic glaze over the skewers (about 2 tablespoons total). Taste one skewer and, if desired, sprinkle a pinch more salt or a touch more black pepper to taste. Serve immediately at room temperature.