Caprese Salad Skewers Recipe

Rinse and dry produce

Rinse the cherry tomatoes and basil leaves under cold water. Pat dry thoroughly with paper towels or a clean kitchen towel; excess moisture will make dressing slide off and can cause skewers to slip.

Assemble skewers

On each wooden skewer or toothpick, thread one cherry tomato, one fresh basil leaf (fold if large), and one small mozzarella ball. For a more attractive presentation, alternate sequence: tomato → basil (leaf folded with stem-end out) → mozzarella. Repeat until you have 24 skewers.

In a small bowl or jar, combine the balsamic vinegar, honey, Dijon mustard, and grated garlic. Whisk or shake until the honey and mustard are fully incorporated.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Season with salt and freshly ground black pepper. Taste and adjust sweetness or acidity by adding a bit more honey or balsamic as desired.

Arrange the assembled skewers on a serving platter with a bit of space between each so they look neat.

Lightly drizzle about half of the honey-balsamic dressing over the skewers, turning the platter as you go to coat evenly. Reserve the remaining dressing for guests to add more if they like.

Sprinkle flaky sea salt lightly over the skewers to taste. Tear the additional fresh basil leaves into smaller pieces and scatter on the platter for aroma and visual contrast.

If using, drizzle small decorative lines of balsamic reduction or glaze over the platter (not the fresh dressing) for a glossy finish and extra tang. Serve immediately at room temperature.