Set out 24 six-inch wooden skewers on the counter so they are ready to load.

Fold each slice of salami in half, then roll it from one end into a tight coil so it opens like a small rose; set the roses aside on a plate.

Rinse the cherry tomatoes and pat them dry so the skewers do not weep liquid onto the platter.

Thread one cherry tomato onto a skewer, slide a folded basil leaf behind it, then add a mozzarella pearl.

Press a salami rose onto the tip of the skewer so it stands upright and faces outward.

Repeat with the remaining 23 skewers, laying each one flat on a tray as you finish.

Arrange the skewers on a round platter in a sunburst pattern, roses pointing out, cover loosely with plastic wrap, and refrigerate up to 24 hours.

Just before serving, drizzle the olive oil and balsamic glaze over the skewers and scatter the flaky salt on top.