Rinse the cherry tomatoes and basil leaves; pat dry thoroughly. Drain the mini mozzarella balls well and gently pat them dry with paper towels to remove excess moisture so the dressing will adhere.

2. Assemble skewers

On each skewer, thread one cherry tomato, one basil leaf (folded in half if large, with the stem side toward the skewer), then one mini mozzarella ball. Repeat until all 24 skewers are assembled. Alternate order if you prefer tomato–basil–cheese or start with cheese; keep presentation consistent.

Dressing & Finish

3. Make dressing

In a small bowl, whisk together the extra-virgin olive oil, balsamic glaze (or balsamic vinegar), and lemon juice (if using). Season with sea salt and freshly ground black pepper. Taste and adjust: add more balsamic for sweetness/acidity or more olive oil if too sharp.

4. Dress skewers

Lay the assembled skewers on a serving platter. Using a small spoon or drizzle bottle, lightly drizzle about two-thirds of the dressing over the skewers so each piece gets a bit of oil and balsamic. Reserve the remaining dressing for guests to add more if desired.

5. Finish and serve

If using plain balsamic vinegar instead of glaze, optionally drizzle a small amount (about 1/2 tsp per 6 skewers) of extra balsamic glaze for a touch of sweetness and shine. Sprinkle a tiny pinch of additional sea salt and a crack of black pepper over the platter, if desired. Serve immediately at room temperature for best flavor. Leftovers (undressed) can be refrigerated up to 24 hours; if dressed, eat within a few hours.

Local Coupons

No local coupons found for this recipe's ingredients.