Tomato & Mozzarella Skewer Recipe

Prep ingredients

Rinse tomatoes and basil leaves under cold water and pat dry thoroughly. Drain the ciliegine mozzarella from their liquid and place on paper towels to absorb excess moisture for 5–10 minutes.

Assemble skewers

Slide one tomato onto a skewer, followed by a fresh basil leaf (fold larger leaves in half if needed), then a mozzarella ball. Repeat for all skewers so you have 24 assembled; alternate order (tomato–mozzarella–basil) if you prefer a different presentation.

Arrange the finished skewers on a serving platter with tips all pointing outward for a decorative presentation.

Make the drizzle

In a small bowl or jar, whisk together the balsamic vinegar, olive oil and honey (if using) until slightly emulsified. Taste and stir in sea salt and freshly ground black pepper. Adjust sweetness or seasoning to taste.

If using aged balsamic that is very thick, thin to a drizzle consistency by whisking with the olive oil; for a glossy finish, use a small squeeze bottle or a spoon for controlled drizzling.

Just before serving, lightly drizzle about half of the balsamic mixture over the arranged skewers so the tomatoes and mozzarella are lightly coated. Reserve the remainder for guests to add more if desired.

Sprinkle a very light pinch of sea salt and a crack of black pepper over the skewers after drizzling. If using, grate a little lemon zest over the skewers for brightness and scatter microgreens or extra basil leaves on the platter for color.

Serve immediately at room temperature. Provide small plates and napkins; offer the remaining balsamic drizzle on the side for guests who want additional sauce.

If preparing up to 2 hours ahead: assemble skewers without salt, pepper, or drizzle, cover tightly and refrigerate. Remove from fridge 15–20 minutes before serving, then finish with seasoning and drizzle just before presenting.