Caprese Salad Skewers

I served these caprese salad skewers at our housewarming party, because hey, I mean who doesn’t love mozzarella cheese? Although I can’t personally tolerate dairy, that doesn’t mean everyone else should suffer right? Quick, easy, pretty, gluten-free and keto-friendly.


Caprese Salad Skewers


  • 1 tub Ciliegine fresh mozzarella (I got mine from Trader Joe’s)

  • 15-20 cherry tomatoes (depending on how many mozzarella balls are in the tub)

  • 15-20 fresh basil leaves

  • 1/2 cup balsamic vinegar

  • 15-20 toothpicks

  • salt & pepper (optional)


  1. In a small saucepan, bring balsamic vinegar to a boil, then lower heat to medium and simmer until it's the consistency of thin maple syrup. This should be about 10 minutes. Pour into a bowl and let cool.

  2. Cut 1/3 off each tomato to create a “flat” bottom.

  3. Thread mozzarella cheese ball, basil leaf (fold in half if large) and a tomato onto a tooth pick and place onto plate, flat side down.

  4. Repeat with remaining ingredients. Sprinkle with salt & pepper if desired, then drizzle cooled balsamic reduction on top.