Mini Caprese skewers are a great appetizer for the summer. When I make any type of Caprese salad, I prefer the authentic flavors of the original dish: only tomato, basil, mozzarella, salt and olive oil.
Did you know that vinegar has no place in the recipe which originated on the island of Capri?
As an Amazon Associate I earn from qualifying purchases.
I constantly see recipes for Caprese-style dishes, salads and appetizers which include balsamic vinegar or a balsamic glaze. Hey, I am a vinegar fiend (see my “About” page), but I just don’t want it on my Caprese salads. I think the lovely inhabitants of Capri knew exactly what they were doing by holding back on the aceto. Of course, the skewer part of this recipe isn’t authentic, just a different way of presenting the dish.
Authentic Caprese salads
If you’ve been adding vinegar to your Caprese salads, sandwiches, or whatever you’ve been making with tomato, basil and mozzarella, do me a favor. Please try it without the vinegar for a change, and see what you think. When I did a Google search for Caprese Skewers before posting this recipe, I saw so many similar recipes, but with balsamic vinegar.
HOLD the vinegar!
I did, however, spot a wonderful article by J. Kenji López-Alt from Serious Eats which you can read HERE. He feels the same as I do, and I was so glad to read his
command recommendation to “Step away from the balsamic vinegar!”
By all means, if you like it better with Balsamic vinegar, then go right ahead. I just like to be educated about ethnic dishes so that I at least know whether I’m making the recipe the way it was intended.
As I say over and over, please use the best ingredients you can get your hands on. This is also why I love the Serious Eats article, because the end result (flavor) will reflect your choices.
These little beauties make a perfect snack or appetizer during the summer and I love them for picnics. Kids would love putting these together, too–it’s like a fun craft that they can eat–and will love!
by Christina Conte
- grape or cherry tomatoes, homegrown or organic, if possible
- small, fresh basil leaves (dried will not do in this recipe) or larger ones, torn
- fresh mozzarella (ciliegini, if possible) and a really good quality brand
- top quality extra virgin olive oil for drizzling
- fine sea salt
Special equipment: 6″ skewers
Begin skewering the ingredients in the following order:
Repeat to finish the ingredients that you have (make as many or few as you need).
Don’t miss another recipe or travel post, sign up for my free subscription below!
Serving Size: 2 skewers
Amount Per Serving:Calories: 89 Total Fat: 6g Carbohydrates: 2g Protein: 8g
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees. This is done by advertising and linking to Amazon.com.