the tomatoes: Slice each cherry tomato in half crosswise. Slice a paper-thin sliver off the rounded bottom of each half so it stands upright on a platter without rolling over.

Hollow them out: Carefully scoop out the seeds and watery pulp using a 1/2-teaspoon measuring spoon or small melon baller, leaving a sturdy 1/8-inch wall.

Drain moisture: Lightly sprinkle the inside of each tomato cup with 1/4 teaspoon of the salt. Place them cut-side down on paper towels for 15 minutes to drain off excess liquid.

Prep and mix the filling: Thoroughly press the diced fresh mozzarella between paper towels to absorb surface moisture. In a medium bowl, combine the dried mozzarella, basil, olive oil, lemon zest, remaining 1/4 teaspoon salt, and black pepper.

Infuse flavors: Let the filling rest at room temperature for 15 minutes so the oil extracts the essential flavor oils from the basil and lemon zest.

Stuff the tomatoes: Spoon roughly 1 rounded teaspoon of filling into each tomato cup, pressing gently so it mounds slightly on top.

Garnish and serve: Arrange upright on a platter and drizzle with balsamic glaze right before serving.