Caprese salad skewers

Caprese salad on skewers with a drizzle of balsamic reduction is a quick and healthy appetizer any given day! This salad makes a perfect finger food great for entertaining and can be made ahead of time. These are so easy to make, just layer mozzarella, basil, and tomato over a skewer and drizzle some balsamic when ready to serve. The best part, kids love to help with this one, I know mine does! However, don’t be surprised if some of the skewers magically disappear while they are at it!

This salad is so simple and flavorful that everyone will keep coming back for more! Enjoy… 



  • 1 carton small Tomatoes (any variety you prefer, I usually use small heirloom tomatoes)
  • 1 carton fresh Mozzarella cheese balls, plain or marinated (I prefer marinated)
  • Bunch of fresh Basil leaves
  • 1 cup Balsamic vinegar
  • Toothpicks packet

How To:

  • Wash tomatoes, basil and dry them.
  • In a saucepan add a cup of balsamic vinegar and heat it on high. Once warmed up let it simmer on low for about 10-15 minutes or until it becomes a bit thick kinda like maple syrup consistency. Once thick set it aside and allow it to cool down, this will further thicken it.


  • While the balsamic is simmering away start assembling the skewers.  Thread mozzarella cheese ball, followed by basil and then tomato on to the toothpick. Keep these skewers on a prepared plate. Repeat with the remaining ingredients.


Serving suggestion:

  • Plate all the skewers on the platter sprinkle salt and pepper and drizzle cooled balsamic reduction over it and serve…




  • Make ahead: Assemble the skewers a day in advance, store it in a big container taking care it does not fall apart or cover the platter with cling wrap and refrigerate it. Refrain from adding anything at this point just assemble, cover and refrigerate. Remove the skewers before serving and set them onto the serving platter. Just before serving sprinkle salt, pepper, and drizzle balsamic reduction over it.
  • In summer I remove the skewers about 10-15 mins before serving so it stays cold longer, in winter about 30-40 mins before serving.
  • If the basil leaf is too big then fold it in half, if too small use 2. Feel free to use more or less basil depending on your taste. I usually tend to use more basil.
  • I have used various kinds of vinegar for making this recipe, but I like the flavors of balsamic and Fig vinegar the best. (The pictures were taken with Fig vinegar.)

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