Prep the Tomatoes: Start by washing the cherry tomatoes thoroughly and patting them dry. Slice each tomato in half so the juices stay inside and coat the salad naturally. Place them into a wide serving bowl so everything spreads evenly.
Prepare the Mozzarella: Drain the mozzarella well. If using mozzarella balls, slice them in half for even bites. If using a larger piece, cut it into bite sized chunks. Add the cheese directly to the bowl with the tomatoes.
Add the Basil: Tear fresh basil leaves by hand and scatter them over the tomatoes and mozzarella. Tearing keeps the flavor fresh and prevents dark edges. Spread them gently so every scoop gets a bit of basil.
Season and Dress: Drizzle olive oil evenly across the salad. Sprinkle salt and black pepper lightly, then taste and adjust. Add balsamic glaze in a thin stream if using, keeping it light so it complements instead of overpowering.
Toss Gently and Rest: Use a spoon to gently toss everything together. Let the salad rest for five minutes before serving. This short pause allows flavors to blend and juices to settle.
