There’s something about a platter of Mozzarella Caprese Skewers that instantly brightens a table. Picture glossy cherry tomatoes, pillowy white mozzarella pearls, and ribbons of basil green, all glistening under a drizzle of golden olive oil and tangy balsamic.
It’s a revitalizing, no-cook appetizer that comes together in about 15 minutes, yet feels restaurant-worthy. These skewers are perfect for busy hosts, beginners in the kitchen, and anyone who loves light, Mediterranean-inspired bites.
I still remember a hectic weeknight when friends announced a surprise visit. With no time for elaborate cooking, I quickly threaded mozzarella, tomatoes, and basil onto skewers. As we chatted around the coffee table, those colorful bites disappeared faster than anything I’d ever baked.
They’ve been my go-to for potlucks, easy entertaining, and effortless holiday spreads ever since.
Ready to bring this dish to life?
Why You’ll Love It
- Delivers bold, fresh Italian flavor in every bite-sized skewer
- Elevates any gathering with colorful, elegant, no-fuss presentation
- Saves time with quick prep, no cooking, and simple assembly
- Impresses guests while staying light, vegetarian, and crowd-pleasing
- Adapts easily with flavored oils, mixed tomatoes, or added prosciutto
Ingredients
- 2 tbsp balsamic vinegar — good-quality, slightly sweet for best flavor
- 4 tbsp extra-virgin olive oil — fruity, cold-pressed for richness
- 1 tsp Dijon mustard — smooth, not grainy, to help emulsify
- 1 clove garlic, minced — fresh clove, not pre-minced jarred
- 1/2 tsp fine salt — fine grain blends more evenly than coarse
- 1/4 tsp freshly ground black pepper — grind just before using
- 250 g mini fresh mozzarella balls (bocconcini or ciliegine), drained — full-fat for best texture
- 20 cherry tomatoes, whole — ripe, sweet, and firm
- 20 large fresh basil leaves — bright green, no black spots
- 1 tbsp balsamic glaze (optional) — thick, syrupy reduction for drizzling
Step-by-Step Method
Make the Marinade
Whisk balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper in a small mixing bowl. Beat until the mixture looks slightly thickened and unified.
Taste and adjust seasoning if needed. Keep whisking until there are no visible streaks of oil. Set the bowl aside near your work area for easy access.
Marinate the Mozzarella
Add the drained mini mozzarella balls to the bowl. Toss gently with a spoon or your hands to coat each piece thoroughly in the dressing.
Avoid breaking the cheese by stirring too roughly. Cover the bowl and refrigerate for about 10 minutes. Let the flavors absorb while you prepare the remaining ingredients.
Prep the Tomatoes and Basil
Rinse the cherry tomatoes under cool water. Pat them completely dry with a clean kitchen towel so they don’t dilute the marinade.
Wash the basil leaves and dry them as well. Keep the leaves whole but remove any tough stems. If leaves are large, plan to fold them before skewering for easier bites.
Assemble the Skewers
Lay your skewers on a cutting board or clean surface. Thread one cherry tomato onto a skewer first.
Fold a basil leaf in half and slide it on next. Add one marinated mozzarella ball.
Repeat this pattern as desired, leaving a short handle at the bottom. Continue until all skewers are assembled and ingredients are used.
Plate and Finish the Skewers
Arrange the skewers neatly on a serving platter in a single layer. Spoon or drizzle any remaining marinade lightly over them, or discard it for a cleaner look.
If desired, drizzle balsamic glaze in thin lines over the top. Serve immediately, or cover and refrigerate for up to one hour before serving.
Ingredient Swaps
- Cheese: Swap fresh mozzarella with marinated feta cubes, halloumi (lightly seared then cooled), or a plant-based mozzarella-style cheese for a dairy-free version.
- Tomatoes: Use grape tomatoes, small Roma chunks, or roasted cherry tomatoes if fresh ones are bland or out of season.
- Basil & Dressing: Replace basil with baby arugula or fresh oregano; use red wine vinegar or lemon juice instead of balsamic, and omit Dijon for a simpler, budget-friendly oil-and-vinegar dressing.
You Must Know
- Avoid • To keep basil from turning black or slimy: Add basil to the skewers as close to serving as possible (within 15–30 minutes) and avoid fully submerging leaves in leftover marinade; prolonged contact with acid bruises and discolors the delicate leaves.
- Troubleshoot • If the skewers look oily and messy: Blot marinated mozzarella briefly on a paper towel before assembling and drizzle only 1–2 teaspoons of leftover marinade over the platter; this keeps shine and flavor without puddles of oil that can stain plates or fingers.
- Scale • For a crowd or exact portions: Plan 3–4 skewers per person for appetizers (60–80 total for 20 people), and keep the tomato:mozzarella:basil ratio 1:1:1 so you don’t run short on one ingredient; a 250 g tub of mini mozzarella usually makes about 16–20 single-bite skewers.
- Make-Ahead • For prepping earlier in the day: Marinate mozzarella up to 8 hours in the fridge, keep tomatoes and basil dry and separate, then assemble skewers no more than 1 hour before serving so the basil stays fresh and the cheese doesn’t harden from over-chilling.
Serving Tips
- Arrange skewers in a circular fan on a white platter for color contrast.
- Serve over a bed of arugula; drizzle extra olive oil and balsamic glaze.
- Pair with crisp prosecco or dry rosé to complement the fresh, tangy flavors.
- Add a small bowl of pesto for optional dipping alongside the skewers.
- Mix with antipasto items: olives, salami, and marinated artichokes on a shared board.
Storage & Make-Ahead
Mozzarella Caprese Skewers are best the day they’re made but can be refrigerated, covered, for up to 24 hours.
For make-ahead, assemble a few hours before serving and keep chilled.
This dish doesn’t freeze well—freezing harms the mozzarella’s texture and the basil’s color and flavor.
Reheating
Reheating isn’t ideal, but if needed, warm briefly.
Microwave on low in 5–10 second bursts, or place skewers on a low-heat stovetop pan/150°C (300°F) oven just until slightly warm.
Caprese in Italian Tradition
Although these skewers feel modern and party-ready, they’re rooted in the classic Italian Insalata Caprese, a simple salad that celebrates the colors of the Italian flag: red tomatoes, white mozzarella, and green basil.
When I thread each skewer, I’m really borrowing from that tradition of honoring ingredients in their purest form.
Caprese was born along the sun-drenched coast of Campania, where ripe tomatoes, milky mozzarella, and peppery basil hardly need embellishment.
I like to think of these skewers as a handheld echo of that seaside plate—same flavors, new shape.
When you assemble them, let the Italian mindset guide you: choose the best produce you can, season with intention, then stop.
Caprese’s magic lies in restraint, not complication.
Final Thoughts
Give these Mozzarella Caprese Skewers a try for your next gathering—they’re quick to make, beautiful on the plate, and always a crowd-pleaser.
Don’t be afraid to tweak the flavors with different tomatoes, infused olive oils, or a drizzle of balsamic glaze to make them your own.
Frequently Asked Questions
Can I Make These Skewers Vegetarian, Vegan, or Gluten-Free Friendly?
You already have gluten-free skewers; just confirm certified ingredients. For vegetarian, you’re set. For vegan, I’d swap in marinated plant-based mozzarella or firm tofu cubes, then keep the basil, tomatoes, and balsamic glaze exactly the same.
What Wine or Beverages Pair Best With Mozzarella Caprese Skewers?
I’d pour a crisp Pinot Grigio or dry rosé beside these, letting citrus and strawberry notes echo the tomatoes. For non-alcoholic, try sparkling water with lemon or basil lemonade—bright, invigorating, and beautifully complementary.
How Do I Scale This Recipe for Large Parties or Catering Events?
I scale it by planning 3–4 skewers per guest, then simply multiplying every ingredient. I mix marinade in big batches, assemble ahead on sheet pans, then chill and garnish right before you open the doors.
Are There Kid-Friendly Versions or Presentation Ideas for Picky Eaters?
Yes—turn them into playful “snack wands.” I’d use tiny skewers, alternate mozzarella and halved tomatoes as bright “gems,” snip basil into thin ribbons, then let kids help assemble; they’ll feel ownership and actually nibble.
What Are Common Mistakes to Avoid When Assembling or Serving These Skewers?
Don’t overload skewers, drown them in dressing, or use fridge-cold cheese. I keep ingredients bite-sized, pat everything dry, balance tomato–basil–mozzarella neatly, then drizzle lightly and serve soon so textures stay bright and tender.
Mozzarella Caprese Skewers
Equipment
- 1 Small mixing bowl
- 1 whisk or fork
- 1 Cutting board
- 1 Chef's knife
- 1 16–20 wooden or metal skewers
- 1 serving platter
Ingredients
- 2 tablespoon balsamic vinegar
- 4 tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1/2 teaspoon salt fine
- 1/4 teaspoon black pepper freshly ground
- 250 gram fresh mozzarella balls bocconcini or ciliegine; mini; drained
- 20 piece cherry tomatoes whole
- 20 leaves fresh basil large
- 1 tablespoon balsamic glaze optional; for drizzling
Instructions
- In a small mixing bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
- Add the mini mozzarella balls to the bowl and gently toss to coat them evenly in the dressing.
- Let the mozzarella marinate in the refrigerator for about 10 minutes while you prepare the other ingredients.
- Rinse and pat dry the cherry tomatoes and fresh basil leaves on a clean kitchen towel.
- Place one cherry tomato onto a skewer, followed by one basil leaf folded in half, then one marinated mozzarella ball.
- Repeat the layering pattern until each skewer is filled, leaving enough space at the bottom for a handle.
- Arrange the assembled skewers neatly on a serving platter in a single layer.
- Drizzle any remaining marinade lightly over the skewers or discard if you prefer a cleaner presentation.
- If using, drizzle balsamic glaze in thin lines over the skewers just before serving.
- Serve immediately or refrigerate, covered, for up to 1 hour before serving to keep them fresh.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
