Working with one rosemary sprig at a time, hold leafy end of sprig in one hand. Strip leaves off sprig with other hand, leaving one to two inches of leaves attached to leafy end of sprig. Repeat procedure with remaining rosemary sprigs to make as many rosemary skewers as needed.

Thread the tomatoes and cheese onto the skewer. Mix equal parts olive oil and balsamic vinegar. Pour onto skewers. Season with sea salt, fresh pepper, oregano, and basil.