Mozzarella Caprese Skewers Recipe

Prepare ingredients

Wash the cherry tomatoes and basil leaves. Pat dry thoroughly with paper towels or a clean kitchen towel to avoid diluting the dressing. If the mozzarella balls are packed in water, drain them well and pat dry so they hold on skewers and don’t water down the plate.

Assemble skewers

Using one skewer per bite, thread in order: one cherry tomato, one basil leaf (folded if large), then one mozzarella ball. Repeat until all skewers are assembled (should make about 24 skewers). If using longer skewers, you can assemble two of each ingredient for a longer presentation, adjusting quantities accordingly.

Seasoning

Place the assembled skewers on a serving platter. In a small bowl whisk together the extra-virgin olive oil, 2 tsp of the salt, the black pepper, and the dried oregano if using. Taste and adjust — the dressing should be bright and slightly salty.

Dress skewers

Drizzle the olive oil mixture evenly over the skewers (about 2 tbs used for the skewers). Sprinkle the remaining 1 tsp salt lightly across the platter for extra finish, if desired. Finally, drizzle the balsamic glaze over the arranged skewers in a thin zigzag for sweet-tangy contrast. If you have plain balsamic vinegar instead of glaze, reduce to 1 tbs and drizzle sparingly.

Serve

Serve immediately at room temperature or chill for up to 30 minutes before serving. These are best eaten within 2 hours of assembly for optimal basil freshness and mozzarella texture.