Caprese Salad on a Stick by Stacey Antine, MS, RDN

We’ve given this classic Italian salad a brand new look by skewering the ingredients, but we’ve kept its mouth-watering combination of creamy mozzarella, sweet cherry tomatoes, and homegrown fresh basil, drizzled with extra-virgin olive oil and a pinch of sea salt. 

It’s a satisfying snack on its own, or pair this delicious mix of calcium and vitamins A and C with your favorite grilled entrée to create a well-balanced dinner.


1 bamboo skewer 3 boccancini (fresh mini mozzarella cheese balls) 3 fresh basil leaves 3 cherry tomatoes 1 teaspoon extra-virgin olive oil Pinch sea salt (optional)


  1. On skewer, stack 1 cheese ball, 1 basil leaf, and 1 tomato, in order. Repeat until all ingredients are used.

  2. Drizzle oil over assembled skewer and sprinkle with salt, if you like.

Makes 1 serving (1 skewer per serving).

Nutrition Facts per serving: 80 calories; 5g fat (0.5g sat fat, 4g mono, 0.5g poly, 0g trans fats); 5mg cholesterol; 3g carbohydrate (1g fiber, 1g sugar); 8g protein; 140 mg sodium; 15% Daily Value (DV) vitamin A; 10% DV vitamin C; 20% DV calcium; 2% DV iron.

Stacey Antine, MS, RD, author, Appetite for Life, founder, HealthBarn USA, Director of HealthBarn Foundation, co-host, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.

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