While this is a no-cook salad, proper seasoning of individual components makes all the difference. In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, sea salt, freshly cracked black pepper, dried oregano, and garlic powder to create a unified dressing. Let this sit for a minute so the flavors can meld. I like to make this dressing first so it's ready to dress the skewers immediately after assembly—this prevents the tomatoes from releasing too much liquid while waiting.

Thread the skewers in a consistent, visually appealing pattern: start with a cherry tomato, then a basil leaf, then a mozzarella half, and repeat this sequence until you have 12 assembled skewers with 2 tomatoes, 2 basil leaves, and 2 mozzarella halves on each. I recommend holding the basil leaf gently as you thread—this keeps it from tearing and bruising. The alternating pattern creates nice visual contrast and ensures each bite has all three components.

Arrange the assembled skewers on a serving platter and drizzle generously with the dressing from Step 1, making sure each skewer gets a light coating. Serve immediately while the mozzarella is still cool and fresh. The salad is best enjoyed within 30 minutes of assembly, as the tomatoes will continue releasing liquid.