Remove fresh mozzarella from its liquid and pat dry gently with paper towels. If using large mozzarella, slice into 1/4-inch (6 mm) slices; if using bocconcini, halve or leave whole depending on size. Slice tomatoes into 1/4-inch thick rounds or wedges for larger tomatoes. Tear or roughly chop large basil leaves; leave small basil leaves whole. If using mixed greens, rinse and spin dry or pat dry.

Assemble base

On a large serving platter or individual plates, arrange mixed greens (if using) in a single layer. Alternate slices of tomato and mozzarella around the platter or layer them in a shallow pile. Tuck basil leaves between tomato and cheese slices for aroma and color.

Make dressing and dress the salad

In a small bowl or measuring cup, whisk together extra-virgin olive oil, fresh lemon juice, and balsamic glaze (or 1/2 tbs balsamic vinegar if not using glaze). Season with the measured sea salt and freshly ground black pepper. Taste and adjust: if tomatoes are very sweet, add the full 1 tbs balsamic; if more acidity is needed, add a pinch more lemon juice. Drizzle the dressing evenly over the arranged salad, aiming for 3–4 tbs total over the platter so cheese and tomatoes are lightly coated but not swimming.

Finish and serve

If using, sprinkle the toasted pine nuts or walnuts over the top for crunch. Finish with a light pinch of flaky finishing salt, and another crack of black pepper. Let the salad sit for 5 minutes at room temperature to allow flavors to meld, then serve immediately.

To toast nuts (optional)

Place nuts in a dry skillet over medium heat and cook, stirring often, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate to cool before sprinkling on the salad.