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.
Jump to:
Caprese Salad on a Stick
Equipment
Ingredients
- cherry and or grape tomatoes
- Ciliegine mozzarella balls (small mozzarella balls) or fresh mozzarella cut into bite sized pieces
- Fresh Basil small leaves or larger leaves torn
- fruity extra virgin olive oil
- Freshly ground pepper to taste
- Salt as needed
- aged balsamic vinegar or glace optional
Instructions
- Thread one tomato, a basil leaf, and a mozzarella ball onto each skewer.Repeat if your skewers are long enough, or keep it simple with one of each.Arrange on a serving platter.Drizzle lightly with olive oil, then season with salt and freshly ground pepper.Serve immediately or at room temperature.
Notes
Size matters: Use what you can find. If your mozzarella is larger, just cut it down to match the tomatoes. Balance: You want a little of everything in each bite, don’t overload the skewer. Balsamic (optional): Add if you like it, but it can overpower the fresh flavors. I usually leave it off and let the tomatoes and basil shine. Best served fresh. If needed, assemble a few hours ahead and hold at room temperature. Add olive oil and seasoning just before serving.
Lindy tip
Use the best tomatoes you can find. This is one of those recipes where they really matter.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.
FAQs
No problem.
Use whatever fresh mozzarella you can find. If it’s a larger ball, just cut it into bite-sized pieces. You’re going for balance on the skewer, not perfection.
Yes, more than you think.
With a simple salad like this, the olive oil isn’t just there, it’s part of the flavor. If you grab a dull, generic oil, the whole dish falls a little flat.
Look for a good extra virgin olive oil that tastes fresh when you try it:
Fruity oils are softer and rounder, great if you want everything to feel light and balanced
Peppery oils have a little bite at the finish, which can wake up the tomatoes and mozzarella
No need to go artisanal or expensive, just avoid anything that tastes greasy or tired.
If you wouldn’t dip bread in it, don’t use it here.
Try not to.
Tomatoes lose flavor and texture in the refrigerator. Keep them at room temperature and use them within a day or two for best results.
Not really.
Flat skewers hold things in place a bit better, but round ones work just fine. If all you have are toothpicks or small cocktail sticks, use those. You may just adjust the size of what you thread on.
Use what you have, it will all be good!
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.