If using fresh mozzarella stored in liquid, drain it well on paper towels for 10 minutes. Tear or slice the mozzarella into 1/2-inch pieces or rounds so the cheese is bite-sized and rustic in appearance.

Slice tomatoes and onion

Wash and dry tomatoes, then slice into 1/4-inch rounds or wedges depending on size. If using red onion, slice very thinly and place in cold water for 5 minutes to soften bite, then drain.

Wash greens and basil

Rinse mixed greens and basil leaves, spin or pat dry thoroughly so dressing will cling and not dilute.

Assemble salad

On a large serving platter or in a bowl, arrange the mixed greens (if using) as a base. Place tomato slices across the greens in a single layer or in alternating pattern with mozzarella pieces. Tuck whole basil leaves between tomato and cheese pieces so each bite has herb and cheese.

Scatter the thinly sliced red onion and toasted nuts evenly over the assembled salad.

Make dressing & finish

Simple dressing

In a small bowl or jar combine extra-virgin olive oil (3 tbsp), aged balsamic vinegar (1 tbsp), sea salt (1 tsp), freshly ground black pepper (1 tsp) and lemon zest (optional, 1 tsp). Whisk or shake vigorously until emulsified. Taste and adjust salt or vinegar as desired.

Drizzle the dressing evenly over the salad just before serving so the greens and cheese do not become soggy. If desired, finish with a light drizzle of honey or balsamic reduction for a touch of sweetness.

Garnish with additional torn basil leaves and a final grind of black pepper. Serve immediately.