1-1/2 pounds fresh mozzarella cheese, cut into 1/4-inch-thick slices
3 pounds grape tomatoes (about 100)
100 small to medium fresh basil leaves (4 cups)
50 6-inch wooden skewers
1 16-ounce bottle balsamic vinaigrette salad dressing
Halve each cheese slice. Alternately thread 2 tomatoes, 2 cheese slices, and 2 basil leaves onto each wooden skewer. Arrange in two 3-quart rectangular baking dishes.
Drizzle dressing over the skewers. Cover and chill for 2 to 4 hours. To serve, arrange on a platter. Makes 50 servings.