Caprese Panzanella Salad Skewers
Caprese Panzanella Salad Skewers, a simple and fresh appetizer featuring cherry tomatoes, mozzarella, basil, and crusty bread on a skewer. Perfect for picnics and outdoor barbecues!
Even before I married a man from Italy, I loved caprese salads. Each year I (not-so-patiently) wait for tomato season, the two months when I eat as many caprese salads and roasted tomato soups (and maybe homemade bloody mary’s) as humanly possible.
And as the seasonal tomatoes start to roll in, I get excited for fresh caprese salads. The basil, the mozzarella, the juicy tomatoes…tomato season is one of my favorite food seasons of the year.
So why not combine this love of caprese salads with my other love for all things panzanella (have you checked out my Peach Panzanella Salad?) into one easy-to-make and easy-to-eat appetizer?
This Caprese Panzanella Salad Skewer is a simple, five-ingredient appetizer recipe that comes together in under ten minutes. It’s perfect for picnics, cookouts, and outdoor parties and can be made up ahead of time, which makes it the perfect dish for potluck parties.
Plus, they’re just plain fun to make AND fun to eat. Win, win.
How to make Caprese Panzanella Salad Skewers
This skewer recipe is a great example of mise en place, the French culinary theory that everything should be prepped and in place before starting a task (a great tip for life as well, don’t you think?).
To do this, first prep cherry tomatoes, mozzarella, basil, and bread in separate bowls so you’re prepared and then get to work skewering!
Alternating items, add one of each ingredient to the skewer until each skewer is full. Keep building skewers until no more ingredients are left.
The skewers can then be kept refrigerated if needed, but when you are ready to serve just drizzle a bit of olive oil and sprinkle with basil.
That’s it! A simple and easy picnic summer recipe in under 10 minutes flat.
Love this summer picnic recipe? Try our White Bean Hummus Mezze Platter and Crunchy Celery Apple Salad at your next outdoor party or barbecue. Both recipes travel well and will stay fresh while you enjoy time with friends and family.
Did you make this Caprese Panzanella Salad Skewer recipe? Leave us a comment and recipe rating and let us know how it turned out! Save this recipe for later by pinning to your favorite summer salad Pinterest board and don’t forget to tag us on Instagram so we can see your salad creations.
- 2 cups (320g) cherry tomatoes
- 4 ounces (113g) mozzarella balls (about 1 cup)
- 2 cups (120g) ciabatta bread, cut into cubes (or Homemade Garlicky Ciabatta Croutons)
- 1 tablespoon olive oil
- ½ cup (12g) basil, cut into 1” squares (2.5 cm squares) + ¼ cup (6g) thinly chopped basil for topping
- ⅛ teaspoon sea salt
- Black pepper, to taste
- 10-15 skewers
- Add cherry tomato, mozzarella ball, bread cube, and basil in repeating order on skewers.
- Drizzle with olive oil and sprinkle with chopped basil.
- Leftovers & Storage: Skewers can be made up to two days ahead of time (longer if needed, 3-4 days max, but we noticed freshness of basil and cheese diminishes after two days).
Serving Size:2 skewers
Amount Per Serving: Calories: 41Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 69mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 1g