Let Me Tell You About These Caprese Salad Skewers...
Alright, so picture this: It’s a sunny Saturday, I’ve got friends coming over (they always show up early, don’t know why), and my kitchen is a bit of a war zone. I’m running around, probably mumbling to myself—and you know what I always fall back on? Caprese Salad Skewers. I mean, they’re so easy that even my cousin Dave—who once confused cumin for cinnamon—can handle them. Plus, they look a bit fancy, like you put in actual effort, which, let’s be honest, is sometimes more important than the effort itself. One time I made these for a family picnic, and my niece said they looked like ‘salad on a stick’—which, well, is not wrong at all. (Oh, and if you ever drop a tomato, don’t bother chasing it, just call it a garnish for the dog. Learned that from experience.)
Why You’ll Love This (Or At Least, Why I Do)
I make these when I a) want to impress people but don’t feel like cooking, b) need something vegetarian that’ll disappear fast, or c) just want something snacky with my glass of wine. My family goes a bit nuts for them—once, I made a double batch thinking I’d have leftovers, but nope, gone in ten minutes (my brother-in-law ate eight by himself; not kidding). Sometimes the mozzarella is a pain to track down, but actually, I find these taste just as good with those little marinated cheese cubes from the deli. Oh, and if you’re the type who hates threading things onto sticks, I totally get it—just toss everything in a bowl, nobody will mind. Well, my mother might, but she’s particular like that.
What You’ll Need (But Feel Free to Improvise)
- 1 big handful (or about 250g) cherry tomatoes – grape tomatoes are fine too; I sometimes even quarter big tomatoes if I’m out
- 250g fresh mozzarella balls (the mini “bocconcini” kind are easiest, but sometimes I just chunk up a big ball—my grandmother always insisted on Galbani, but I’ll use whatever’s on sale, honestly)
- Fresh basil leaves – about 20-30, but who’s counting
- Good olive oil – I splash more than I measure, but around 2 tablespoons
- Balsamic glaze – optional, but I think it makes a difference; you can find recipes online if you want to make your own (here's a solid one)
- Salt and pepper – a few pinches
- Toothpicks or little skewers (if you're in a pinch, those coffee stir sticks work too, but don't tell my mother)
How I Usually Throw These Together
- First, I give the tomatoes and mozzarella a rinse. Pat ‘em dry, otherwise it gets all slippery (learned that the hard way!).
- Then I take a toothpick and poke on one tomato, a basil leaf (sometimes I fold it in half if it’s huge), and a cheese ball. You can do cheese first, or tomato first—nobody’s grading you.
- Repeat until you either run out of ingredients or patience. This is where I usually sneak a taste, you know, for ‘quality control’.
- Arrange them on a platter. Drizzle with olive oil. I zig-zag the balsamic glaze over the top for drama (or, um, because it tastes nice).
- Sprinkle with salt, pepper, and whatever herbs you have. Sometimes I throw on a few chili flakes for a kick, but on second thought, not everyone loves the heat.
- Serve right away, or chill for 30 minutes if you want them super refreshing. But if you do chill, the tomatoes get a bit softer—it’s not bad, just different. (Actually, I tend to like them better the next day, but that might just be me?)
Notes from My Many Attempts
- Don’t try to skewer more than three things on one stick. Seriously, it looks impressive in theory but turns into a mess.
- I once used dried basil when I’d run out of fresh. Just...don’t. It gets weird and papery.
- If you don’t have balsamic glaze, a splash of regular balsamic vinegar and a pinch of brown sugar almost gets you there (not quite, but close enough for jazz).
- The basil wilts if you leave it out too long in the sun, so if you’re doing a BBQ, keep the tray inside until you’re ready.
Variations I’ve Messed With (Some Worked, Some...Didn’t)
- With fruit: Once I swapped in watermelon cubes instead of tomatoes, which was oddly delicious, but the skewers got a bit leaky. Maybe try pineapple?
- Different cheese: Feta doesn’t really work—the texture’s too crumbly. But mini cheddar cubes? Surprisingly good with the basil, though it’s less Italian and more “what’s in the fridge?”
- Herby twists: Once, I tried adding a mint leaf along with basil. Not my finest hour, but my one adventurous friend enjoyed it. Sorta.
Equipment (But Don’t Stress If You Don’t Have It)
- Toothpicks, cocktail sticks, or even bamboo skewers cut down to size. I've even used those tiny plastic swords from party supply stores—adds a bit of swashbuckling flair!
- A pretty platter is nice for serving, but honestly, I’ve just used a baking sheet covered in parchment when I couldn’t find the fancy one.
Storage Stuff I’ve Figured Out
If you want to make them ahead, just cover the platter with cling film and pop it in the fridge. They’ll keep for a day, maybe two if you’re lucky, but the basil starts to complain by then. Though honestly, in my house it never lasts more than a day! If you have leftovers (ha!), they’re great chopped up into a salad or tossed with pasta.
How I Like to Serve These (And Sometimes Don’t)
These look cute lined up on a wooden board, or arranged in a circle like a wreath if you’re feeling festive. At my place, we sometimes serve them with a bowl of seasoned olive oil for dipping (totally optional). And my aunt always insists on a sprinkle of lemon zest, which I used to think was weird, but now I kinda get it.
Lessons Learned (So You Don’t Have to Repeat My Mistakes)
- I once tried rushing the assembly and just threw everything in a bowl. It’s fine, but you lose the whole ‘skewer’ vibe, so people just end up poking around for the cheese. Not ideal.
- If you use too much balsamic glaze, it gets sticky and kind of masks the fresh flavors. Less is more (I always forget this, then remember right after I’ve gone overboard).
- Don’t try to make them too early—the basil gets all limp and sad. Wait until closer to serving if you can.
You Asked, I Answered (Yeah, I Get These All the Time)
- Can I make these vegan? Sure thing—swap the mozzarella for vegan cheese balls or marinated tofu cubes. Well, I haven’t tried the tofu yet, but I saw it on Minimalist Baker and it looked pretty good.
- What’s the best way to transport these? Pop them in a shallow container with a tight lid, but keep the glaze on the side till you arrive, otherwise it gets a bit messy. Learned that the hard way in the car once…
- Help! My basil is wilted. Happens to the best of us. If you dunk the leaves in ice water for a minute or two, they perk right up—well, usually.
- How many does this make? Depends how snacky your guests are, but I usually get about 20-25 skewers per batch. Unless someone’s extra hungry (looking at you, Dave).
- Can I use big tomatoes? Eh, you can, but cut them up small—otherwise they’re a bit unwieldy. Or just save those for BLTs.
And if you’re wondering if you can freeze these—well, don’t. Just don’t. The texture goes all wonky. But if you figure out a way that works, please let me know! And, random aside: I once brought these to a neighborhood potluck and, no joke, someone asked if I catered. So there’s that.
Ingredients
- 18 cherry tomatoes
- 18 fresh mozzarella balls (bocconcini)
- 18 fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 12 wooden skewers
Instructions
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1Wash and dry the cherry tomatoes and fresh basil leaves.
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2Thread one cherry tomato, one mozzarella ball, and one basil leaf onto each skewer. Repeat the process to fill the skewer, alternating ingredients.
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3Arrange the assembled skewers on a serving platter.
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4Drizzle the skewers with extra virgin olive oil and balsamic glaze.
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5Season with sea salt and freshly ground black pepper to taste. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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