Caprese Skewers

These Caprese skewers are such a fun summer appetizer! Topped with a tangy balsamic glaze, they're light, flavorful, and fresh.

Caprese skewers

Last week I shared this cherry tomato pasta recipe, and now I’m onto these Caprese skewers… If you couldn’t tell, I’m having a moment with cherry tomatoes.

I love how many different varieties are available at this time of year – some are round and yellow, others are oblong and speckled with red. Still others are purple, orange, and green. When I see all these shapes and colors at the farmers market or grocery store, I can never resist bringing home some of each. They’re just so darn pretty (and delicious, too!).

You can toss them into a salad, top them onto pizza, or use them in a pasta like the one I mentioned above, but your simplest option might be making these Caprese skewers. They’re SO easy to make, and, because they’re so simple, they really let you savor the peak-season tomatoes. Serve them as an appetizer at a gathering or whip them up for a quick healthy snack. Either way, you’ll love them.

Caprese skewers recipe ingredients

Caprese Skewers Recipe Ingredients

A bite-sized riff on an Italian Caprese salad, these Caprese skewers rely on three basic ingredients:

  • Cherry tomatoes – Use a mix of colors if you can.
  • Fresh basil – Its spicy, aromatic flavor pairs SO well with the sweet tomatoes.
  • Fresh mozzarella balls – Look for the little mozzarella balls called ciliegine mozzarella (aka cherry-sized!). They should be close in size to your cherry tomatoes.

Before you eat, drizzle the skewers with good olive oil and season them with salt and freshly ground black pepper. For a tangy finish, top them off with reduced balsamic vinegar.

Find the complete recipe with measurements below.

Sliding cherry tomatoes onto a wooden skewer

Thread the tomatoes, basil, and mozzarella balls onto mini wooden skewers. I like to use two cherry tomatoes and one mozzarella ball per skewer, with basil leaves tucked in between. If your basil leaves are large, fold them in half as you skewer them.

Season them up, drizzle on the balsamic glaze, and enjoy!

Mini skewers with cherry tomatoes, basil leaves, and fresh mozzarella balls

Caprese Skewers Recipe Tips

  • Use high-quality ingredients. Whenever you’re making a really simple recipe, the quality of your ingredients counts. I highly recommend making these Caprese skewers in the summer, when tomatoes and basil are both in season. If you can, source them from a local grower (or even your own garden!).
  • Make them day-of. These Caprese salad skewers are best on the day they’re made, when the basil is still vibrant and fresh. If you want to make them ahead for a party, assemble them up to 4 hours in advance and store them in the fridge. Add the olive oil, salt, pepper, and balsamic just before serving.
  • Have fun. Tomatoes, mozzarella, and basil are a fantastic combination, but that doesn’t mean you can’t get creative here. Try using strawberries or diced peaches in place of some of the tomatoes, or replace the basil with fresh mint. Let me know what variations you try!

Caprese salad skewers

More Favorite Summer Appetizers

If you love these Caprese skewers, try one of these summer appetizers next:

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Caprese Skewers

rate this recipe:
5 from 8 votes
Prep Time: 15 minutes
Serves 4
These Caprese salad skewers are such a fun summer appetizer! They'll disappear in no time at your next party or gathering.



  • Thread the tomatoes, mozzarella, and basil onto mini skewers.
  • Drizzle with olive oil and balsamic reduction and sprinkle with salt and pepper.


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Rate this recipe (after making it)

  1. moosetracks

    There are amazing! If you use marinated mozzarella balls you don’t even have to add balsamic vinegar/olive oil

    • Jeanine Donofrio

      great idea!

  2. Ross

    The Balsamic reduction method to make the glaze didn’t work for me. I reduced a good quality balsamic for 10 minutes then let it cool. It cooled to a hard toffee texture that was too hard to drizzle. Perhaps I had the heat too high as I reduced it on a bit more than simmer.

    • Jeanine Donofrio

      Hi Ross, it sounds like the heat was too high, I would simmer it less and for less time. It could also be the difference in balsamic (I used just a regular average grocery store brand).

  3. Ms. Havisham

    5 stars
    I could eat Caprese salad in any of its forms all summer long! I’ve also been gorging on versions made with strawberries or with peaches–along with strawberry or peach balsamic vinegars and basil-infused olive oil.

    Oh, summer . . .

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.