Best Ever Caprese Kabobs with Balsamic Glaze!! So easy to make and delicious! These kabobs are a super fun way to serve a traditional caprese salad to your family or guests! Keep them fresh, or throw them on the grill just for a second. Either way, they are delicious!
Happy Sunday everyone! I hope you are outside enjoying this glorious day with your family, friends and loved ones. And if you’re out and about, you need to run to the grocery store to pick up the ingredients for these caprese kabobs!
These are super quick and a fun, new way to eat a salad! You can eat these right off the stick or simply remove everything onto your plate and voila! An instant caprese salad! A caprese salad is one of my favorites because of it’s simplicity and fresh ingredients. For this one, I added crunchy cucumbers because my kids love them and I toasted the bread on some of the kabobs and left some with regular, cubed, soft French baguette bread, for my girls.
And while you are enjoying your day off on Monday, grilling or simply just kicking back with your family, let’s take some time to remember all of the courageous people who lost their lives while serving our country and the United States Armed Forces.
If you’re not a fan of balsamic glaze, click here for my go-to balsamic salad dressing.
- fresh mozzarella, cubed
- beefsteak tomatoes, cubed
- fresh basil leaves
- French bread baguette, cubed and toasted (if desired)
- cucumbers or zucchini*, skin on, cut into medium-sized pieces
- extra virgin olive oil
- balsamic glaze (homemade or store bought)
- special equipment needed: wooden skewer sticks
- Place all of your ingredients onto a skewer stick, one at a time, in this order: fresh mozzarella, tomato, basil leaf, bread cube and cucumber. And repeat again: mozzarella, tomato, basil leaf and bread cube.
- You can serve the kabobs fresh or throw onto the grill.
- Turn on and heat up your outdoor grill to medium heat. Place the kabobs on the heated grill for just a minute or two if a warmer salad is desired. You are basically just wanting to get the grill marks and heat these kabobs for just a little, as you don't want the mozzarella and basil to heat and melt too much.
- Remove from the grill and drizzle with extra virgin olive oil and balsamic glaze and enjoy!
- 1 cup balsamic vinegar
- 3 tablespoons maple syrup
- Using a small saucepan over medium heat, bring the balsamic vinegar and maple syrup to a boil. Reduce the heat to a low simmer and cook until thickened, for about 10-12 minutes. The glaze should be reduced down to a ½ cup. Set aside to cool.
Looking for more great vegetarian summer dishes? Try these!
- Creamy Cherry Tomato and Summer Squash Pasta – Cookie + Kate
- Italian Farro Salad – Well Plated
- Goat Cheese and Tomato Tart with Rosemary and Marscapone – The Endless Meal