Gather all your ingredients and pat the 24 piezas tomates cherry enjuagados y secados con papel and 8 oz bolas de mozzarella fresca escurridas y secadas con papel thoroughly dry with paper towels. Excess moisture will dilute the dressing and make the platter watery.

Thread each Bamboo Skewer in this order: one 24 piezas tomates cherry enjuagados y secados con papel, one 24 piezas hojas de albahaca fresca hojas grandes desgarradas por la mitad si son muy grandes leaf (folded in half), one 8 oz bolas de mozzarella fresca escurridas y secadas con papel, another 24 piezas hojas de albahaca fresca hojas grandes desgarradas por la mitad si son muy grandes leaf (folded in half), and one more 24 piezas tomates cherry enjuagados y secados con papel. Repeat until you have about 12 skewers. Arrange them on a serving platter as you go.

Drizzle the 2 tbsp aceite de oliva virgen extra evenly over all the skewers, making sure each one gets coated.

Drizzle the 2 tbsp glaseado balsámico comprado en tienda o casero in a zigzag pattern over the skewers. Don't skip this — it adds sweetness and tang that ties everything together.

Finish with a generous pinch of ½ tsp sal marina en escamas como Maldon and a few cracks of ¼ tsp pimienta negra recién molida over the top. Serve immediately at room temperature for the best flavor.