Caprese Skewers
Cherry tomatoes, mozzarella balls, and basil threaded on wooden skewers with olive oil and balsamic for a no-cook party bite.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 15 min.
- Serves 8 — easy to halve or double.
- Easy level — everyday equipment only.
- Fits a busy weeknight.
- Storage, freezing and reheating covered below.
This Caprese Skewers recipe takes 15 min and makes 8 servings. Caprese skewers are a no-cook appetizer built from cherry tomatoes, mozzarella balls, and fresh basil, threaded on wooden skewers and finished with olive oil and balsamic glaze.
Helpful guides
Instructions
Drain the mozzarella balls and pat them dry on paper towels. Wet cheese slides on the skewer and makes the oil drizzle run off, so give them ten minutes to dry while you rinse the tomatoes.
Thread a tomato, a folded basil leaf, and a mozzarella ball onto each skewer, pushing the leaf toward the center so it stays tucked. Fold larger leaves in half so they do not tear against the tomato.
Set the skewers in a single layer on a rimmed platter and chill for up to an hour, or hold them at cool room temperature away from direct sun.
Drizzle with olive oil and balsamic glaze just before serving. Dressing early draws moisture from the tomatoes and darkens the basil, so hold the oil until the last minute.
Finish with flaky salt and black pepper and serve within thirty minutes so the basil stays green and the cheese stays mild.
Troubleshooting — fixes, not repeats
- If the basil turns dark, the skewers were dressed too early. Add oil and salt just before serving, because salt and acid break down the leaves within minutes.
- If the mozzarella tastes watery, it was packed in brine that was not drained. Pat the balls dry and let them sit on paper towels for ten minutes so the oil clings.
- If the skewers tip over on the platter, use a rimmed platter or stand them upright in a short glass. Half a head of cabbage under a cloth also makes a stable base for a crowd.
- If the tomatoes split when threaded, the skewer went through the stem end. Push through the side of the tomato instead, where the skin gives without bursting.
Make it your way
- For a Greek version, swap the mozzarella for cubed feta and add a pitted kalamata olive to each skewer.
- For a summer peach caprese, use a cube of ripe peach in place of one tomato.
- For a balsamic reduction, simmer half a cup of balsamic vinegar until it coats a spoon and cool it fully before drizzling.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Do not freeze assembled skewers, since the tomatoes collapse when thawed.
FAQ
Can I make caprese skewers ahead?
Yes. Thread the skewers up to a day ahead, cover, and refrigerate. Hold the oil, balsamic, and salt until just before serving, because salt draws moisture from the tomatoes and turns the basil dark.
What can I use instead of mozzarella balls?
Cubed fresh mozzarella, bocconcini, or pearl mozzarella all work, as does cubed feta for a saltier bite. Cut pieces to about the same size as the tomatoes so the skewer sits flat on the platter.
How do I keep the skewers from rolling around?
Set them in a single layer on a rimmed platter lined with a folded paper towel, or stand them upright in a short glass. A thin slice off the bottom tomato also gives each skewer a flat base.