Rinse cherry tomatoes and pat dry. Drain mozzarella balls in a fine sieve and gently pat dry with paper towels to remove excess moisture. Pick whole basil leaves, discarding any bruised or very large stems.

Assemble skewers

Hold a skewer horizontally. Thread one cherry tomato (stem side first if present), then one basil leaf folded once (if large), then one mozzarella ball. Repeat until all 24 skewers are assembled. Space components so they sit snugly but not crushed.

Dressing & Finish

Make dressing

In a small bowl whisk together the extra-virgin olive oil, sea salt, black pepper, and optional lemon zest and red pepper flakes until combined. Taste and adjust salt/pepper.

Plate and dress

Arrange assembled skewers on a serving platter. Lightly drizzle the olive oil mixture evenly over the skewers (about 2–3 teaspoons per 6 skewers). Then drizzle the balsamic glaze over the skewers in a thin stream to create a decorative finish. If using a spoon, move it back and forth as you drizzle to distribute evenly.

Final adjustments

Sprinkle any additional salt or freshly ground pepper to taste. Serve immediately at room temperature for best flavor. If preparing up to 1 hour ahead, refrigerate uncovered for 10–15 minutes to chill, then bring to room temperature 10 minutes before serving and add dressings just before serving.