I’ve always loved how Caprese salad captures the essence of summer—fresh, bright, and effortless. But sometimes, I want that flavor in a more portable form, something I can grab and go without a fork. These skewers hit that mark, especially with a little extra basil oil that makes them feel special.
Why I keep coming back to these skewers
They remind me of lazy summer afternoons—simple, fresh, and full of flavor. Plus, they’re endlessly customizable. I can swap basil for mint or add a dash of chili flakes for heat. It’s a quick way to turn a snack into a small celebration.
What makes these skewers pop
- Cherry tomatoes: Juicy and sweet, they burst with flavor. Use heirloom for extra color or roma for firmness.
- Fresh mozzarella: Soft, mild, and creamy—look for small balls, or tear larger ones for rustic charm.
- Fresh basil leaves: Fragrant and slightly peppery, they add a punch of aroma. Dried basil won’t work here.
- Olive oil: Use good extra virgin for richness and depth, not the cheap stuff.
- Balsamic glaze: Sweet and tart, it elevates the whole skewer. Opt for a thick, syrupy variety.
- Basil oil: Made by blending basil leaves with olive oil—adds a fresh, herbal punch.
- Skewers: Choose sturdy bamboo or metal—soaked if bamboo—to hold everything in place.
Tools of the trade for perfect skewers
- Bamboo or metal skewers: Hold ingredients securely for easy grilling and serving.
- Grill pan or outdoor grill: Provide that smoky char and even heat.
- Small bowl or brush: Apply the basil oil or glaze evenly.
- Kitchen towel: Clean up drips and wipe hands after handling basil and oil.
Step-by-step to assemble and grill your Caprese skewers
Step 1: Choose small, sturdy skewers—preferably bamboo or metal—to hold everything together without bending.
Step 2: Start by prepping your ingredients: cherry tomatoes, fresh mozzarella balls, fresh basil leaves, and a good-quality balsamic glaze.
Step 3: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Step 4: Thread a cherry tomato onto the skewer, followed by a basil leaf, then a mozzarella ball, and another basil leaf. Repeat if your skewer is long enough.
Step 5: Once assembled, place the skewers on a baking sheet and drizzle with olive oil and a splash of balsamic glaze.
Step 6: Heat a grill pan or outdoor grill to medium-high (around 200°C/390°F). Grill the skewers for 2-3 minutes, turning occasionally, until the mozzarella starts to soften and the basil begins to char slightly.
Step 7: Remove from heat and let cool just a bit. Drizzle with basil oil (see ingredient breakdown below) before serving.
Grilled Caprese Skewers with Basil Oil
Ingredients
Equipment
Method
- Soak wooden skewers in water for at least 30 minutes to prevent burning, or prepare metal skewers if preferred.
- Thread a cherry tomato onto each skewer, followed by a basil leaf, then a mozzarella ball, and another basil leaf, repeating the pattern if the skewer is long enough.
- Place the assembled skewers on a baking sheet or plate and drizzle with a tablespoon of olive oil, ensuring each skewer gets a light coating.
- Preheat your grill pan or outdoor grill to medium-high heat until hot, with a slight shimmer of heat waves visible.
- Carefully place the skewers on the grill, and cook for 2-3 minutes, turning occasionally, until the mozzarella starts to soften and the basil leaves char slightly, releasing fragrant aromas.
- Remove the skewers from the grill and place them on a serving platter. Drizzle with the remaining olive oil and the balsamic glaze for a sweet, tangy finish.
- Meanwhile, prepare basil oil by blending fresh basil leaves with a tablespoon of olive oil until smooth and fragrant.
- Drizzle the basil oil generously over the skewers just before serving to add a fresh herbal punch.
- Serve immediately and enjoy this vibrant, smoky, and herbaceous appetizer that captures the essence of summer.
Cooking checkpoints to make it perfect
- Mozzarella should be just starting to soften but not melt completely.
- Basil leaves should char slightly but still hold their shape.
- Skewers should be evenly grilled, with a little smoky color, not burnt.
- The basil oil should shimmer and have a bright, herbaceous aroma.
Common mistakes and how to fix them
- Using big mozzarella chunks that don’t grill evenly.? USE TOO LARGE MOZZARELLA? Switch to smaller, bite-sized mozzarella balls.
- Basil leaves getting soggy and falling apart.? SKIMMING OVER BASIL? Gently pat basil leaves dry before threading to prevent sogginess.
- Mozzarella melting too much and losing shape.? OVER-GRILLING? Reduce heat or shorten grilling time if cheese begins to ooze excessively.
- Wooden skewers catching fire.? SKIPPING SOAKING WOODEN SKEWERS? Soak for 30 mins to prevent burning.
This dish is a reminder that simplicity often shines brightest when ingredients are fresh and a little char adds depth. It’s perfect for spontaneous summer gatherings or a quick snack that feels fancy enough to impress. Feel free to experiment with different herbs or a splash of spicy oil for a personal touch.
Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
She was more of a friend and I’ve come to know her in the most unexpected way.
