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Ingredients
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Salad
Dressing & finishing
Method
Salad
Prepare mozzarella
If using a large ball of fresh mozzarella, drain and pat dry with paper towels. Slice into 1/4-inch rounds or tear into bite-sized pieces. If using small bocconcini or ciliegine (small mozzarella balls), drain and halve if they are larger than a cherry tomato.
Prepare tomatoes
Rinse cherry tomatoes, remove stems, and cut in half. If tomatoes are very small, leave whole. Place tomatoes in a large mixing bowl.
Assemble salad
Add the prepared mozzarella pieces to the bowl with the tomatoes. Tuck in whole basil leaves or chiffonade (stack leaves, roll tightly, and thinly slice) if you prefer smaller ribbons. Gently toss the mozzarella, tomatoes, and basil to combine without crushing the cheese or tomatoes.
Dressing & finishing
In a small bowl or measuring cup, whisk together the extra-virgin olive oil, kosher salt, and freshly ground black pepper until combined.
Drizzle the olive oil mixture over the tossed salad and gently toss once or twice to distribute evenly.
Transfer the salad to a serving platter or individual plates. Finish by drizzling the balsamic glaze in a thin stream over the top. Taste and adjust seasoning with an extra pinch of salt or a grind more pepper if needed.
Serve immediately at room temperature. If not serving right away, keep chilled for up to 1 hour; add basil and final drizzle of balsamic glaze just before serving to preserve freshness.