Prep the tomatoes: If using large tomatoes, core and slice into thick rounds or wedges. For cherry tomatoes, halve them. Sprinkle with a pinch of salt and let them sit for 5 minutes to draw out flavor and juices.

Slice the mozzarella: If using a whole ball, slice into ¼-inch rounds. If you have ciliegine (small balls), drain and pat dry so they don’t water down the salad.

Wash and dry the greens: Spin or pat them dry so your dressing clings. Add to a medium bowl or two serving bowls.

Season the greens lightly: Drizzle 1 teaspoon olive oil and a small pinch of salt and pepper over the greens. Toss gently to coat.

Layer the tomatoes and mozzarella: Arrange tomatoes and mozzarella on top of the greens, alternating for color. Tuck whole basil leaves between slices or tear them over the top for a rustic look.

Make a quick dressing: In a small bowl, whisk 2 tablespoons olive oil with 1 tablespoon balsamic vinegar, a pinch of salt, and several grinds of pepper. For extra zip, microplane a small garlic clove into the dressing. Taste and adjust.

Dress and finish: Spoon the dressing over the salad. If using balsamic glaze instead of vinegar, drizzle it lightly over the top and finish with olive oil. Add a final pinch of flaky salt and pepper.

Optional garnishes: Sprinkle lemon zest for brightness, red pepper flakes for heat, or toasted pine nuts for crunch. Serve with warm crusty bread to soak up the juices.

Serve immediately: This salad is best enjoyed right away while the basil is fragrant and the tomatoes are juicy.