To a large bowl, add halved cherry tomatoes and baby mozzarella balls.

Drizzle them with olive oil and add salt, dried basil, and cracked black pepper. Mix well and adjust seasoning as needed. Set the caprese aside to prepare the plating.

Place a small or medium-sized bowl in the middle of a large flat plate or round tray. This will serve as the “hole” in the center of the wreath.

Layer basil leaves around the edges of the plate as a “wreath” base.

Spoon the caprese salad on top of the basil base until the perimeter of the plate or tray is completely covered.

Once the “wreath” is ready, remove the bowl from the center. Decorate with additional basil leaves and flowers, and drizzle with balsamic glaze if desired.

Serve immediately and enjoy!