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Caprese Salad Skewers Recipe

caprese skewers
Molly Aronica

caprese skewers

Caprese salad is about as classic and simple as a dish can get, which is why presenting it in a less-than-expected way can add an extra special touch. Layering the essential elements — fresh tomatoes, mozzarella, and basil — on toothpicks looks great and also makes it easy for your guests to grab the perfect bite. 

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For the skewers:

  • 1 pint cherry tomatoes (or any other small variety, such as grape tomatoes)
  • Fresh basil leaves (try to find a bunch with smaller leaves)
  • ½ pound small fresh mozzarella balls (also known as bocconcini)
  • Toothpicks

For the vinaigrette:

  • 1 tablespoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Coarse salt and freshly ground pepper


For the skewers:

Carefully pierce one end of a tomato with a toothpick and slide it down to the opposite end, making sure not to burst the tomato. Add a basil leaf to the skewer, followed by a ball of mozzarella — there should be about ¼-inch of space left on each end of the toothpick. Repeat the skewer assembly until all of the salad ingredients are used. Arrange them on a serving plate or bowl and set aside. 

For the vinaigrette:

Add the mustard to a small bowl then add the olive oil in a steady stream, whisking until the mustard and oil are well combined. Whisk in the balsamic vinegar and season with salt and pepper. Serve immediately alongside the caprese skewers.