Why You’ll Love This Cherry Tomato and Mozzarella Skewers

• Effortless Elegance. Honestly, these skewers are the ultimate in low-effort, high-impact entertaining. They look stunning arranged on a platter, with their vibrant reds, creamy whites, and specks of green, but they come together in mere minutes. It’s the perfect recipe for when you want to impress guests without being stuck in the kitchen all day.
• Incredibly Versatile. You can serve these as an appetizer, a light lunch alongside a salad, or even pack them for a picnic. They’re equally at home at a casual backyard BBQ as they are at a more formal dinner party. I love a recipe that can adapt to my mood and the occasion so seamlessly.
• A Textural Dream. The contrast in textures is just wonderful. You get the juicy pop of the cherry tomato, the soft, yielding creaminess of the fresh mozzarella, and the subtle, aromatic crunch from the fresh basil. Each bite is a little symphony of sensations that never gets old.
• Make-Ahead Magic. The best part? You can assemble these a few hours before your event. The marinating time actually improves them, as the flavors have a chance to mingle and get to know each other. It takes the last-minute stress completely out of the equation.

Ingredients & Tools

• 500 g cherry or grape tomatoes (a mix of colors is beautiful!)
• 250 g ciliegine or bocconcini (small mozzarella balls), drained
• 1 large bunch fresh basil (about 30-40 leaves)
• 60 ml extra virgin olive oil
• 2 tbsp white balsamic vinegar (or regular balsamic)
• 1 small garlic clove, minced
• 1/2 tsp Dijon mustard
• 1/4 tsp honey or maple syrup
• Sea salt and freshly cracked black pepper to taste

Tools: Small wooden or metal skewers (about 6-inch/15cm), a small bowl or jar for the dressing, a sharp knife, and a cutting board.

The quality of your ingredients here is paramount—it’s a simple dish, so every component needs to sing. Splurge on the best extra virgin olive oil you can for the dressing, and seek out truly fresh, soft mozzarella balls. The basil should be vibrant green and fragrant. A little goes a long way when you start with the best.

Serves: 4-6 (as an appetizer) | Prep Time: 20 minutes | Marinating Time: 15 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Tomato Talk. Cherry tomatoes are perfect, but grape tomatoes are often a bit sweeter and less watery, which can be a great choice. Give them a good rinse and pat them thoroughly dry—this helps the dressing cling better.
• The Mozzarella Must-Do. Please, please drain your mozzarella well. If it’s sitting in water, pat the balls dry with a paper towel. Excess moisture will dilute your beautiful dressing and make the skewers a bit soggy. It’s a simple step that makes a huge difference.
• Basil Handling. To prevent your basil leaves from bruising and turning black, tear them gently with your hands rather than chopping them with a knife when you’re adding them to the dressing or skewers. It releases the oils more gently and keeps that beautiful color.
• Vinegar Variations. I love white balsamic vinegar because it keeps the dressing and the mozzarella a lovely, clean color. But regular balsamic is absolutely delicious—it will just tint the cheese a light brown. Both are fantastic, so use what you have!

How to Make Cherry Tomato and Mozzarella Skewers

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken — The bright, zesty flavors of the chicken pair wonderfully with the fresh skewers, making for a complete and satisfying light meal.
• A Simple Arugula Salad — Toss some peppery arugula with a squeeze of lemon juice and a pinch of salt. The bitterness of the greens provides a fantastic contrast to the sweet and creamy skewers.
• Crusty Garlic Bread — For soaking up every last drop of that delicious basil vinaigrette left on the platter. It’s a non-negotiable for me!

Drinks

• A Crisp Rosé — The berry notes and acidity in a dry rosé wine are a match made in heaven for the tomatoes and creamy cheese.
• Sparkling Water with Citrus — For a non-alcoholic option, nothing beats chilled sparkling water with a slice of lemon or lime. The bubbles cleanse the palate beautifully between bites.
• A Light Italian Pinot Grigio — This wine is all about crisp, clean acidity and citrus notes, which will highlight the freshness of the basil and tomato without overpowering them.

Something Sweet

• Lemon Sorbet — After the savory, herby notes, a scoop of sharp, refreshing lemon sorbet is the perfect palate-cleansing finale.
• Fresh Berry Crostata — A rustic, free-form tart filled with seasonal berries continues the fresh, fruity theme of the meal in a delightful, sweet way.
• Dark Chocolate Almond Biscotti — For a little crunch with your coffee, these aren’t too sweet and provide a lovely, elegant end to the gathering.

Top Mistakes to Avoid

• Mistake: Using wet ingredients. If you don’t pat your tomatoes and mozzarella dry, the dressing will slide right off and become watery. You’ll miss out on all that flavor clinging to each component.
• Mistake: Skimping on marinating time. I know it’s tempting to serve them immediately, but that 15-minute rest is what transforms them from simple ingredients on a stick to a cohesive, flavor-packed bite. Patience is key!
• Mistake: Overcrowding the skewers. Packing too many items onto one skewer can make it difficult to eat gracefully. Leave a little space between items so the flavors can be appreciated individually and it’s easier to bite into.
• Mistake: Using a blunt knife. If you are halving any tomatoes, a sharp knife is essential. A blunt one will crush the tomato and squeeze out all its precious juice before you even get it on the skewer.

Expert Tips

• Tip: Add a protein boost. Thread a slice of grilled chicken, a chunk of salami, or a cooked shrimp onto the skewers to turn them into a more substantial main course. It’s an easy way to customize for a heartier appetite.
• Tip: Infuse your oil. For an even more profound basil flavor, you can gently warm the olive oil with a handful of basil leaves for 5 minutes, then let it cool completely before making the dressing. It’s a next-level flavor hack.
• Tip: Make them travel-friendly. Heading to a potluck? Arrange the skewers in a shallow container and drizzle with dressing. Place a layer of parchment paper on top, then another layer of skewers. This prevents them from sticking together during transport.
• Tip: Get creative with shapes. If you can find them, use pearl or couscous mozzarella for even smaller, more delicate skewers, perfect for passing around at a cocktail party. The variation in size can be really fun.

FAQs

Can I make these skewers ahead of time?
Absolutely, and I often do! You can assemble them completely (without the final drizzle of dressing) up to 4 hours in advance. Cover the platter tightly with plastic wrap and refrigerate. The only thing to note is that the basil might darken a little where it touches the acidic tomato, but the flavor will still be fantastic. Pull them out of the fridge about 20 minutes before serving to take the chill off, then add the final drizzle of dressing and garnish.

What can I use instead of fresh basil?
While fresh basil is classic, you can get creative! Fresh oregano or mint would be lovely alternatives. If you’re in a real pinch, you could use a high-quality pesto thinned out with a little more olive oil and lemon juice to use as the dressing. The flavor profile will be different, but still delicious.

My dressing isn’t emulsifying—it’s separating. What did I do wrong?
Don’t worry, this is common! The emulsification (where the oil and vinegar bind together) relies on the mustard. Make sure you’re using enough and whisking or shaking extremely vigorously. If it still separates, just give it another good whisk right before drizzling. It will still taste amazing.

Can I use larger mozzarella balls?
You can, but you’ll need to cut them into bite-sized chunks. Just make sure the pieces are roughly the same size as your tomatoes for easy eating and a balanced look. Pat the cut sides dry as they might release more moisture.

Are wooden skewers better than metal ones?
It’s mostly an aesthetic choice! Wooden skewers have a lovely rustic look, but if you’re making these for a party, metal skewers are reusable and often feel a bit sturdier. If using wooden skewers, there’s no need to soak them for this no-cook recipe.