Start by washing and drying the cherry tomatoes thoroughly under cold water. If preferred, slice each tomato in half. Drizzle the halved tomatoes lightly with olive oil and a pinch of salt, setting them aside.

Drain the small mozzarella balls (bocconcini) from their liquid and pat them dry with a paper towel. This step is essential to prevent soggy bites.

Grab your toothpicks or small skewers. Skewer one cherry tomato, followed by a fresh basil leaf, and then a mozzarella ball. Repeat until all ingredients are used.

Once assembled on a platter, drizzle with olive oil and balsamic glaze. Sprinkle with salt and pepper to enhance flavors.

Cover the platter with plastic wrap and refrigerate for about 10-15 minutes to allow flavors to meld.