Caprese Skewers Recipe

Prepare ingredients

Wash the cherry tomatoes and basil leaves thoroughly. Pat dry with paper towels. If the mozzarella balls are packed in water, drain them and pat dry as well to prevent soggy skewers.

Assemble skewers

Thread one cherry tomato, one basil leaf (folded if large), and one mozzarella ball onto each skewer. For a secure assembly, push the skewer through the tomato first, then the basil leaf folded over itself, and finish with the mozzarella so it sits snugly against the basil and tomato. Repeat until all 24 skewers are assembled.

Make dressing

In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, sea salt, and freshly ground black pepper until emulsified. Taste and adjust seasoning as needed.

Plate and dress

Arrange the assembled skewers on a serving platter in a single layer or slightly overlapping. Drizzle the olive oil dressing evenly over the skewers.

Add balsamic glaze and finish

Use a spoon or squeeze bottle to drizzle the balsamic glaze in thin lines over the skewers for a sweet, concentrated tang. If desired, sprinkle flaky sea salt lightly over the skewers for texture and a final crack of freshly ground black pepper.

Serve immediately at room temperature. These skewers are best enjoyed within 1–2 hours of assembly to keep the basil fresh and the mozzarella from becoming watery. Leftovers can be refrigerated in an airtight container for up to 24 hours; bring back to room temperature before serving.