This simple, fresh appetizer is perfect for warm-weather gatherings and a wonderful way to showcase ripe homegrown tomatoes. Bright basil, juicy grape tomatoes and tender mozzarella come together on bamboo skewers for an easy, bite-sized version of a classic Caprese salad. Make them ahead, or assemble just before serving for the best texture and flavor.
Mozzarella, Basil and Tomato Skewers
Ingredients
- 16 bamboo skewers
- 48 grape tomatoes
- 48 small fresh basil leaves
- 1 lb fresh mozzarella, cut into 32 1-inch cubes (bocconcini or small mozzarella balls work well)
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- Salt and freshly cracked black pepper, to taste
Instructions
- In a small bowl, whisk together the olive oil, balsamic vinegar, a pinch of salt and several grinds of black pepper to make a simple dressing.
- Place the mozzarella cubes in a shallow dish or resealable container and pour the dressing over them. Gently toss so each piece is lightly coated. Let the mozzarella marinate for about 30 minutes to absorb the flavor.
- To assemble each skewer, thread three grape tomatoes, three basil leaves and two mozzarella cubes onto the bamboo skewer. A good sequence is tomato, basil, mozzarella, repeating so each bite includes all three components.
- Arrange the finished skewers on a platter. If desired, drizzle any remaining dressing over the skewers or brush them lightly just before serving.
- Serve at room temperature for the best flavor. If you need to refrigerate before serving, remove from the fridge 10–15 minutes beforehand so the flavors are more pronounced.
Tips and Variations
Choose firm, ripe grape or cherry tomatoes for the sweetest flavor and easiest skewering. If using larger tomatoes, halve them first. Instead of cutting a whole ball of mozzarella, small bocconcini or ciliegine make assembly quicker. For a sharper finish, replace the balsamic vinegar with a balsamic glaze—brush or drizzle sparingly.
To make these vegetarian skewers more substantial, add a thin slice of prosciutto (omit for vegetarian guests) or include a piece of marinated grilled zucchini or roasted pepper. For a party-ready platter, arrange skewers on a bed of mixed greens and finish with a final sprinkle of flaky sea salt and more freshly cracked pepper.
Make-Ahead and Storage
You can marinate the mozzarella up to 6 hours ahead and keep it covered in the refrigerator. Assemble skewers up to a few hours in advance and refrigerate on a tray covered with plastic wrap. For best texture, avoid assembling more than 6–8 hours ahead, as the basil can wilt and the tomatoes may release juices. Stored in an airtight container, assembled skewers will keep 1–2 days, though they are most vibrant the day they are made.
Serving Suggestions
These skewers are ideal as a light starter, a picnic finger food, or part of a grazing board. They pair well with crusty bread, olives, and a selection of cured meats and cheeses. Offer extra balsamic or a small dish of extra-virgin olive oil for dipping if you like.
Nutrition (per skewer)
Calories: 106.1 kcal · Carbohydrates: 3.3 g · Protein: 7.3 g · Fat: 7.2 g · Fiber: 0.6 g · Sodium: 137.1 mg · Sugar: 0.1 g
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