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The irresistible flavor profile of Caprese skewers is the trifecta of a summer garden bounty. Fresh from the vine tomatoes and homegrown basil, paired with creamy mozzarella? Yes, please!
It doesn’t matter if you prefer to bring home a fresh haul of produce from your favorite market or snip fresh herbs from the backyard or kitchen (if you need gardening inspo, here are a few of the fastest-growing herbs that thrive indoors). Store-bought and/or homegrown basil works beautifully for these Caprese salad skewers.
With a short and humble list of ingredients and minimal prep time (think less than 15 minutes all in), this affordable, easy and crowd-pleasing dish has become a summer staple for many households.
These skewers are served cold and easy to make and take for dinner parties, along with our other favorite barbecue dinner side. Or store and serve them at home when you’re ready. Plus, who wants to heat the kitchen in the summertime anyway?
Caprese Skewer Ingredients
Grape-sized tomatoes: If you have tomato plants, fresh is always best! For testing purposes, we used a mix of smaller cherry-type tomatoes, including Chocolate Sprinkles, Chocolate Cherry, Super Sweet 100 and Sun Gold (Yellow Pear works, too). If you are using store-bought tomatoes, opt for a local farmer’s market.
Fresh mozzarella cheese balls: Marinated mozzarella balls bring a burst of flavor to this dish. Make sure to drain them before using, and trust us, it’s a game-changer! Be sure you select cheese balls over the larger mozzarella slices.
Basil leaves: Again, fresh is best, and basil plants are some of the easiest herbs to grow. Here are a bunch of basil varieties to inspire you. For this recipe, Genovese basil is best (this is the classic Italian basil). The lovely green color is also a wonderful contrast to the vibrant reds and yellows of the tomatoes. For a twist, you can also try lemon basil or Thai sweet basil.
Olive oil: For testing purposes, we used extra virgin olive oil.
Balsamic vinegar: Opt for high-quality balsamic vinegar, if possible. As you will only use olive oil and balsamic vinegar sparingly, it’s easier to justify spending more for the better stuff.
Directions
Step 1: Assemble the skewers
One piece at a time, pierce the center of each ingredient and slide to the top of the skewer. Start with mozzarella, then layer with basil, and a tomato, then repeat sequence, ending with the second mozzarella ball. Each skewer should have two mozzarella balls, two tomatoes and three basil leaves.
Editor’s Tip: The skewers will look best (and also stay in place) when you finish each end with a mozzarella ball.
Step 2: Make the dressing
Lightly drizzle the skewers with olive oil and balsamic vinegar. Finish with fresh cracked pepper and a sprinkle of sea salt.
Caprese Skewer Variation
Mix it up with melon and prosciutto: Mozzarella also shines when served with another delightful summery pairing, melon and prosciutto! For those who love a little salty and a little sweet, this skewer delivers beautifully. Try refreshing honeydew, cantaloupe or even watermelon.
Kick up the spice: Sprinkle on a little smoked paprika, or even a few crushed red pepper flakes, depending on how hot (or not) you like your food. For an entirely different flavor twist, try a dash of cumin.
Dress up the mozzarella: For an added crunch, roll the mozzarella balls in crushed pine nuts or toasted almonds (before assembly).
Can you make Caprese skewers ahead of time?
Plan to prepare the skewers no earlier than the day you will be serving them. Any earlier and the basil may start to wilt. Hold off on drizzling the balsamic vinegar and olive oil. This is best completed just before serving.
How long do Caprese skewers last?
You can certainly refrigerate the skewers for a day or two. Note that the basil will start to turn a bit soggy due to the balsamic vinegar and olive oil. Also, refrigeration accelerates the breakdown of tomatoes, so they will lose both their flavor and plumpness. These skewers are certainly best enjoyed fresh! They are not suitable for freezing.
Caprese Skewer Tips
What kind of olive oil should I use?
Quality counts, so remember, at least for this recipe, you’ll be using a scant amount of olive oil. If you can splurge, do so. Our Test Kitchen recently named the best olive oil brands.
How do I keep everything in place on the skewer?
This is where the order of assembly makes all the difference. Tomatoes are 95% water. The moisture content of mozzarella is considerably lower, making it ideal for finishing off the skewer at both ends. Plus it looks nice and tidy too!
To keep the tomatoes from falling off center, pierce them directly in the middle (aim for the top of the stem and push straight through, be careful not to pierce yourself). The basil is easier to add if you fold it in half (or even in fourths) before using.
What if I don’t have balsamic vinegar?
First, put balsamic vinegar on your grocery list. It has so many uses (you’ll thank us later). Second, you can easily replicate that tangy flavor with other kitchen staples that you likely have. If you’re in a pinch, honey, apple cider vinegar, lemon juice, maple syrup, molasses, or even soy sauce, crazy as it sounds, can be used to substitute balsamic vinegar.
Caprese Salad Kabobs
Prep Time
10 min
Yield
12 kabobs.
Ingredients
24 grape tomatoes12 cherry-size fresh mozzarella cheese balls24 fresh basil leaves2 tablespoons olive oil2 teaspoons balsamic vinegar
Directions
On each of 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs.
Nutrition Facts
1 kabob: 44 calories, 4g fat (1g saturated fat), 5mg cholesterol, 10mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.
Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California
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