Rinse cherry tomatoes and basil leaves under cold water. Pat dry thoroughly with paper towels or a clean kitchen towel. Drain mozzarella balls in a sieve and pat dry as well to remove excess moisture so dressing will cling.

Assemble skewers

Using a 4-inch skewer, thread ingredients in this order: one cherry tomato, one basil leaf (folded if large, with stem removed), and one mozzarella ball. Repeat that pattern so each skewer holds two sets (tomato–basil–mozzarella twice) or until the skewer is nearly full, leaving about 1/2 inch of skewer for handling. Make 12 skewers total.

Dressing & Finish

Make dressing

In a small bowl, whisk together extra-virgin olive oil, balsamic glaze, and fresh lemon juice until combined. Season with sea salt, freshly ground black pepper, and dried oregano (if using). Taste and adjust seasoning: add more balsamic glaze for sweetness or more lemon for brightness.

Dress skewers

Arrange skewers on a serving platter in a single layer. Using a spoon, lightly drizzle about half of the dressing over the skewers, ensuring each skewer gets a little on the tomatoes and mozzarella. Reserve remaining dressing to pass at the table or to add just before serving if making ahead.

Final touch

Just before serving, drizzle the reserved dressing and then lightly zigzag the balsamic glaze over the skewers for visual contrast and extra flavor. Sprinkle a small pinch of extra sea salt and freshly ground black pepper over the platter if desired. Serve immediately.