A simple Caprese salad on a stick is one of the easiest ways to enjoy summer tomatoes. Fresh, colorful, and full of flavor, these bite-sized skewers are as impressive on the table as they are easy to make.
Why make Caprese Salad on a Stick?
- No cooking required – perfect for hot summer days when the last thing you want is the stove
- Fresh, seasonal flavor – ripe tomatoes, basil, and mozzarella do all the work
- Fast and easy – assembled in minutes, no real prep needed
- Make-ahead friendly – put together ahead and let the flavors mingle
- Built-in portion control – one bite, no forks, no fuss
- Great for entertaining – easy to serve, easy to eat, easy to love
- Flexible – works with large skewers or small cocktail sticks, whatever you have
HOW TO MAKE Caprese Salad on a Stick
A Caprese salad…on a stick.
How fun is that?
This is one of those recipes that feels almost too simple to write down—but once you serve it, you’ll be glad you did.
It’s best in the summer, when tomatoes are at their peak and basil is fresh and fragrant. Yes, you can make it year-round—but this is one of those dishes that really shines when everything is local and in season.
No real recipe…just good ingredients
All you need:
- Sweet cherry tomatoes
- Fresh mozzarella (ciliegine)
- Fresh basil
- Good olive oil
- Freshly ground pepper
- Aged Balsamic Vinegar (optional)
That’s it.
Caprese Salad on a Stick
Ingredients
- 12 red cherry tomatoes from the garden is best
- 12 yellow cherry tomatoes as above
- 12 Ciliengine mozzarella balls these are the 1 inch big ones, about the same size as the cherry tomato
- 24 small leaves of fresh basil
- fruity extra virgin olive oil
- aged balsamic vinegar or balsamic glace
- salt and freshly ground pepper to taste
- Special Equipment: bamboo skewers
Instructions
- On each skewer, thread one red tomato, a leaf of basil, a mozzarella ball, a leaf of basil and finish with a yellow tomato (or whatever colors you love). Place on a platter; drizzle with olive oil and a little balsamic, then season lightly with salt and pepper. Allow to sit for about an hour at room temperature, and serve.
Nutrition
Tips for Success
- Use ripe, sweet tomatoes
- Pat the mozzarella dry so it doesn’t dilute flavor
- Don’t overdress—light drizzle is all you need
- Assemble shortly before serving for the best texture
A Note on Balsamic
Balsamic is often included with Caprese, but I like to use it sparingly—or skip it altogether. Good summer tomatoes already have natural sweetness and acidity, and too much balsamic can overwhelm that fresh, clean flavor. A light drizzle can be nice, but the salad is just as good (if not better) with olive oil, salt, and pepper alone.
Grow Your Own
Cherry tomatoes are easy to grow—even in a pot. Give them sun, water, and a little space, and one plant will give you more tomatoes than you know what to do with.
Tuck a basil plant in there too—they grow beautifully together.
Elle says
I have no idea how you do it Linda. You have the most fabulous recipes - even our little sprites would love this - well the one who eats tomatoes! 🙂
LindySez says
Awwww, thanks Elle. My husband never liked tomatoes until I grew them in the backyard. Now he stands by the plant and picks the ripe little cherry tomatoes right off and pops them in his mouth...so sweet tasting! And should be fairly easy to grow where you are. Cheers
Cher says
I am going to make these this weekend! Our tomatoes are doing awesome for the first time in years - mainly because it hasn't been that hot! Awesome recipe, Linda, thanks!!
LindySez says
Excellent Cher, I hope you enjoy it. I know, people think tomatoes love hot hot hot, but the fruit won't set if it's too hot, you need a bit of cool, get the fruit going and then hot hot hot 🙂 Nature played well with you this year, enjoy the bounties.