Wash the grape tomatoes and fresh basil leaves. Pat them dry well with paper towels.
Drain the mozzarella balls and pat them dry so the skewers do not become watery.
In a small bowl, stir together the olive oil, Italian seasoning, a pinch of sea salt, and black pepper.
Add the mozzarella balls to the seasoned olive oil and toss gently until coated.
Thread one grape tomato, one basil leaf, and one mozzarella ball onto each small skewer or toothpick. Repeat until all skewers are assembled.
Arrange the Caprese skewers on a serving platter.
Drizzle lightly with balsamic glaze right before serving.
Add a little extra sea salt and black pepper on top, if desired.
