Tomato Mozzarella Skewers

There’s something about a platter of tomato mozzarella skewers that instantly brightens a table.

Picture glossy, ruby-red cherry tomatoes, creamy white mozzarella pearls, and ribbons of fresh basil, all drizzled with balsamic glaze that smells sweet and tangy the second it hits the plate.

This is a light, invigorating appetizer that comes together in minutes—perfect when you need something impressive without turning on the stove.

It’s ideal for beginners, busy hosts, and anyone who loves fresh, simple flavors.

I still remember a summer evening when unexpected guests dropped by.

I’d almost nothing ready, but a quick raid of the fridge turned into these skewers.

In ten minutes, the living room felt like a little bistro, and everyone was nibbling and chatting happily.

They shine at casual gatherings, holiday parties, or even as a quick snack before dinner.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, fresh Italian flavors in every bite-sized skewer
• Assembles in minutes with no cooking required at all
• Scales easily for parties, picnics, or quick weeknight appetizers
• Showcases simple, high-quality ingredients with beautiful, colorful presentation
• Stays fresh made ahead; just drizzle dressing right before serving

Ingredients

• 24 pieces cherry tomatoes, whole — choose ripe, sweet tomatoes
• 24 pieces fresh mozzarella balls, mini (bocconcini) — drain well for best texture
• 12 leaves fresh basil, large, halved lengthwise — pick bright, unbruised leaves
• 3 tbsp extra-virgin olive oil — use a fruity, good-quality oil
• 1 tbsp balsamic vinegar — a smooth, slightly sweet variety works best
• 0.5 tsp fine sea salt — season lightly, adjust at the end
• 0.25 tsp freshly ground black pepper — grind fresh for best flavor
• 0.5 tsp dried Italian herbs or oregano — choose a fragrant, recently opened jar
• 0.5 tsp garlic, finely minced (optional) — add only if you enjoy a light garlic kick

Step-by-Step Method

Rinse & Dry Produce

Rinse cherry tomatoes and basil leaves under cold running water. Shake off excess moisture, then pat thoroughly dry with paper towels.

Drying is important so the dressing clings well and the skewers don’t become watery. Lay the basil flat in a single layer so it doesn’t bruise while you prepare the remaining ingredients.

Prepare the Mozzarella

Drain the mini mozzarella balls in a colander to remove excess liquid. Pat them gently but thoroughly with paper towels so they’re as dry as possible.

Set them aside in a bowl. Removing extra moisture prevents the dressing from diluting and helps each skewer look neat and appealing on the platter.

Make the Dressing

Whisk together the olive oil, balsamic vinegar, sea salt, black pepper, dried Italian herbs, and optional minced garlic in a small bowl. Whisk briskly until the mixture looks slightly thickened and unified.

Taste and adjust seasoning if needed. Set the dressing aside at room temperature while you assemble the skewers.

Slice the Basil Leaves

Place the basil leaves flat on a cutting board and gently pat dry again if needed. Using a chef’s knife, slice each large basil leaf lengthwise into two long halves.

Work carefully to avoid bruising the leaves. Set the basil strips aside in a loose pile so they stay airy and don’t stick together.

Thread the First Layer

Take one wooden skewer and slide on a cherry tomato first, pushing it gently toward the handle end. Follow with one half basil leaf, folded to fit neatly on the skewer.

Add one mozzarella ball next. Keep ingredients snug but not crushed to maintain their shape and attractive appearance.

Repeat the Pattern

Repeat the tomato–basil–mozzarella sequence a second time on the same skewer. Adjust spacing so each skewer looks balanced and even.

Continue assembling in this pattern until you’ve used all tomatoes, basil halves, and mozzarella balls. Place finished skewers on a plate as you work to keep them organized.

Arrange on the Platter

Transfer all assembled skewers to your serving platter. Lay them in a single layer, alternating directions so they fit neatly.

Leave slight gaps between skewers so dressing can flow around them. Adjust any crooked ingredients so each skewer looks straight, colorful, and visually appealing before dressing.

Drizzle & Coat Evenly

Whisk the dressing briefly again, then drizzle it slowly over the skewers, moving back and forth across the platter. Use a clean hand or tongs to gently rotate a few skewers so multiple sides get lightly coated.

Avoid soaking them; aim for a thin, glossy layer on tomatoes, basil, and mozzarella.

Rest & Season to Serve

Let the skewers rest at room temperature for about 10 minutes so flavors meld. Just before serving, taste one skewer and adjust the platter with a light sprinkle of extra salt or pepper if desired.

Add a final small drizzle of olive oil or balsamic glaze for shine and enhanced flavor.

Ingredient Swaps

• Use grape tomatoes or small heirloom tomatoes if cherry tomatoes aren’t available.
• Swap mini mozzarella balls with cubed block mozzarella, queso fresco, or a mild provolone if fresh mozzarella is pricey or hard to find.
• For dairy-free/vegan, use marinated vegan mozzarella-style cubes or firm tofu cubes.
• Replace fresh basil with baby spinach, arugula, or fresh oregano if basil is out of season.
• If you don’t have balsamic vinegar, use red wine vinegar plus a pinch of sugar, or a squeeze of lemon juice for a brighter flavor.

You Must Know

– Scale – To feed a crowd, plan on 2–3 skewers per person as appetizers (about 6–9 pieces total), and keep the dressing at roughly 1 tablespoon per 4 skewers so they’re glossy, not greasy.

Serving Tips

• Arrange skewers in a circular “wreath” on a white platter for contrast.
• Serve alongside a small bowl of balsamic glaze for optional extra drizzle.
• Pair with crisp white wine, Prosecco, or sparkling water with lemon.
• Add color by interspersing skewers with olives or thinly sliced cucumber ribbons.
• Present on a wooden board lined with arugula for a rustic, buffet-style look.

Storage & Make-Ahead

Tomato mozzarella skewers keep in the fridge for up to 24 hours.

For best texture, assemble skewers and refrigerate, then add dressing within 2–3 hours of serving.

Basil can darken if stored too long.

This dish doesn’t freeze well; freezing damages tomato and mozzarella texture.

Reheating

Reheating isn’t ideal, but if needed, warm briefly.

Microwave on low in short bursts, or place skewers in a low oven or covered skillet just until slightly warmed, not hot.

Caprese Salad Party Favorite

Somehow these little skewers always vanish first from the platter, like a deconstructed Caprese salad that everyone actually reaches for.

I think it’s the way they distill that classic trio—tomato, mozzarella, basil—into a single, easy bite. When I set them out, I always hear the same soft crunch as someone bites through the tomato skin, then that gentle squeak of fresh mozzarella giving way.

You know that cool hit of basil you get from a Caprese salad? Here, it’s concentrated; the leaf folds around the cheese like a tiny green ribbon.

The balsamic and olive oil cling to every curve, so your fingers come away silky, fragrant with garlic and herbs, and you immediately reach for another.

Final Thoughts

Give these Tomato Mozzarella Skewers a try and see how quickly they disappear from the platter.

Feel free to tweak the herbs, add a drizzle of balsamic glaze, or play with different tomatoes and cheeses to make the recipe your own.

Frequently Asked Questions

Can I Make These Skewers Vegan Without Losing Too Much Flavor?

Yes, you can. I’d swap mozzarella with marinated tofu or tangy vegan feta. When I do this, the balsamic, garlic, and herbs still burst on my tongue, and the tomatoes’ sweetness keeps everything bright.

How Do I Safely Transport These Skewers to a Picnic or Potluck?

I’d nestle them in a shallow, lidded container, layers separated with parchment. I chill them first, keep the dressing in a tiny jar, then drizzle just before serving—everything arrives glistening, fragrant, and perfectly intact.

What Wine or Drinks Pair Best With Tomato Mozzarella Skewers?

I’d pour a chilled Pinot Grigio or dry rosé—bright, citrusy, like sunlight on your tongue. I’ve also loved a lightly sparkling Prosecco; those tiny bubbles lift the basil and mozzarella like a soft breeze.

Are There Kid-Friendly Variations if My Children Dislike Basil or Balsamic?

Yes—when my kids balk at basil or balsamic, I swap basil for mild spinach or tiny cucumber cubes, skip vinegar, and drizzle a whisper of olive oil; they love threading everything themselves, fingers slick and giggly.

How Can I Scale This Recipe for a Large Catering-Style Event?

You can scale it by planning 2–3 bites per guest; I picture overflowing trays, shimmering with olive oil. I’d batch the dressing in pitchers, assemble in waves, and keep everything chilled till showtime.