Caprese Skewers Recipe

Prepare ingredients

Drain the fresh mozzarella balls well: place them in a sieve and gently press with paper towels to remove excess liquid. If using larger bocconcini, cut each into bite-size pieces so they approximate the size of cherry tomatoes.

Assemble skewers

On each skewer thread one cherry tomato, one fresh basil leaf (folded if large), then one mozzarella ball. Repeat so each skewer has a balanced stack (tomato–basil–mozzarella). Leave a small amount of skewer at the end for handling. Make 24 skewers total.

Place assembled skewers on a serving platter in a single layer or staggered rows leaving space for dressing and garnish.

Combine vinaigrette

In a small bowl or jar combine 3 tbs white balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, minced garlic, and lemon zest if using. Whisk to combine.

While whisking continuously, slowly drizzle in 6 tbs extra-virgin olive oil until emulsified and combined. Alternatively, add all ingredients to a jar, seal, and shake vigorously until emulsified.

Season the vinaigrette with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust: add more honey for sweetness, more vinegar for brightness, or a pinch more salt as needed.

Just before serving, spoon or lightly brush about 1–1½ teaspoons of vinaigrette onto each skewer (or drizzle evenly across the platter). Avoid soaking the mozzarella; a light coating is enough.

Scatter the optional chopped basil over the platter for extra color and aroma, and lightly sprinkle flaky sea salt to finish if desired.

Serve immediately at room temperature (allow assembled skewers to sit 10–15 minutes after dressing to let flavors meld).