Rinse cherry tomatoes and basil leaves under cold water and pat dry thoroughly. Drain mozzarella balls in a fine mesh strainer and blot with paper towel to remove excess moisture.

Assemble skewers

Thread one cherry tomato, one basil leaf (folded if large), then one mozzarella ball onto each skewer. For a more secure assembly, fold the basil leaf in half or wrap it around the mozzarella. Repeat until you have 24 skewers.

Dressing & Finish

Make dressing

In a small bowl or jar, whisk together the extra-virgin olive oil, balsamic glaze, lemon juice, sea salt, and freshly ground black pepper until combined. Taste and adjust salt or lemon if needed.

Dress skewers

Arrange assembled skewers on a serving platter. Drizzle about half of the dressing evenly over the skewers, reserving the rest for guests or additional drizzle. If using store-bought balsamic glaze, use it sparingly to avoid overpowering the fresh flavors.

Add garnish (optional)

Scatter torn basil leaves and toasted pine nuts over the platter for color, texture, and extra flavor. If you prefer, serve the remaining dressing in a small bowl for dipping.

Serving & Storage

Serve immediately at room temperature for best flavor. If you need to hold them for up to 1 hour, cover lightly and keep refrigerated; remove from fridge 10–15 minutes before serving to take the chill off. Leftover skewers (undressed) can be stored in an airtight container for up to 24 hours; dressed skewers are best eaten the same day.