Meatless Monday: Caprese Skewers


Cheers to late summer! The farmers markets are ripe with homegrown produce, the town – both Jackson and Teton Valley – are still bustling but thankfully a little bit slower. August always seems busy and this is the perfect quick appetizer to bring to all of your end of summer parties.

I elected to hit up the Teton Valley Farmers Market to load up on farm-fresh produce to make my all-time favorite easy app: Caprese Skewers for an upcoming gathering I was heading to.  With just a handful of simple ingredients, this fun take on an old favorite is perfect for get-togethers, big or small.

I recently made a stop at Jackson’s unique vinegar, oil, and spirits store Vom Fass to stock up on my favorites. For this recipe, I highly recommend Vom Fass’ Aceto Balsamico Platinum and Don Giovanni Extra Virgin Olive Oil. They are so handy to keep in the cupboard and, for this recipe, bring out the loveliness of fresh tomatoes and basil. 

My favorite thing about this recipe is that you can serve it hot or cold. Throw the skewers on the grill for a few minutes for a nice smokey taste and great grill marks, or broil quickly until the cheese turns a golden brown. Serve with a nice glass of wine and enjoy!

Caprese Skewers


  • One pint cherry tomatoes (more if you’re having a bigger gathering!)
  • 1 bunch of fresh basil
  • Buffalo mozzarella pearls
  • Extra-virgin olive oil
  • Aged balsamic vinegar
  • Salt & pepper to taste
  • 4-inch skewers or toothpicks


  • Cut your tomatoes in half.
  • If your mozzarella pearls are large, cut them in half. But if they are about the same size of the tomatoes, leave them be.
  • Grab your skewers. Place a half of a tomato on, followed by the mozzarella pearl. Follow that with a leaf of basil then the second half of the tomato. Place on a serving platter and repeat with the remaining tomatoes, basil, and cheese. Then, sprinkle the platter with salt and pepper to taste, and drizzle with olive oil and balsamic.

About Author

Mollie is a native Cape Codder who learned at an early age how to put a lobster to sleep, harvest cranberries, and dig for clams. After high school she followed her sense of adventure out west to the University of Wyoming where she graduated with marketing and communication degrees. She found herself making roots in Jackson, her fiance’s hometown, and using her sales skills combined with her love of anything delicious to join the Dishing sales team. She loves baking from scratch, large glasses of red wine, and hiking with her heeler, Newton. She’ll try anything, but remains a stuck up Cape Codder when it comes to seafood. If she didn’t catch it or see it come off the boat, don’t even try tempting her.

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