Rinse cherry tomatoes and fresh basil leaves and pat dry thoroughly. Drain the mozzarella balls on paper towels and gently pat dry so they won't drip or make skewers soggy.

Assemble skewers

Using 24 skewers or toothpicks, thread ingredients in this order: cherry tomato (cut side if very large), basil leaf (folded if large), mozzarella ball, and finish with another cherry tomato if you prefer a symmetrical look. Alternatively use single-sided: tomato - mozzarella - basil. Repeat until all ingredients are used.

Arrange

Place finished skewers on a serving platter with a little space between each so the basil leaves stay intact and the skewers are easy to grab.

Dressing & Finish

In a small bowl or measuring cup whisk together the extra-virgin olive oil, balsamic glaze (or reduced balsamic), sea salt, freshly ground black pepper, and optional lemon zest. Taste and adjust seasoning — the mixture should be bright and slightly sweet.

Just before serving, drizzle the olive oil–balsamic mixture lightly over the skewers. If using, finish with a light sprinkle of flaky finishing salt for texture and a few additional turns of black pepper.

If you like, serve extra balsamic glaze on the side for guests to dip. Serve immediately at room temperature for best flavor; if prepping earlier, keep mozzarella chilled and add dressing right before serving.