Rinse cherry tomatoes and basil leaves under cold water. Pat dry thoroughly with paper towels or a clean kitchen cloth so the dressing adheres. If using baby greens, spin or pat them dry as well.

Halve the cherry tomatoes. If using larger tomatoes, cut into bite-size wedges. Halve the small mozzarella balls (ciliegine) so pieces are similar in size to the tomato halves.

Arrange the baby greens (if using) on a small serving plate or bowl. Scatter halved tomatoes and mozzarella over the greens in an even layer. Tuck whole or torn basil leaves among the tomatoes and mozzarella, distributing evenly.

Dressing & Finish

Make the dressing

In a small bowl or measuring cup, whisk together the extra-virgin olive oil and balsamic vinegar (or drizzle the balsamic glaze). Add the salt and freshly ground black pepper. If you prefer a brighter finish, add a small squeeze (about 1/4 tsp) of fresh lemon juice. Taste and adjust — the dressing should be well-seasoned but balanced.

Drizzle the dressing evenly over the arranged salad. If using balsamic glaze, add sparingly in a thin zigzag for visual appeal and concentrated flavor.

Finish with a light sprinkle of flaky sea salt if desired and a final crack of black pepper. Serve immediately so the mozzarella maintains its texture and the basil stays vibrant.

Optional: For a slightly more substantial small plate, serve with crusty bread or crostini on the side to soak up juices and dressing.