In a jar with a tight-fitting lid, combine the olive oil, white wine vinegar, minced garlic paste, mustard, dried oregano, dried parsley, dried thyme, salt, and black pepper. Seal the jar and shake vigorously for 15-20 seconds until the dressing is emulsified and the garlic is evenly distributed throughout. I always use quality extra virgin olive oil for dressings like this—it makes a noticeable difference in the final flavor. Set aside at room temperature.

Slice the tomatoes into 1/4-inch rounds for even stacking and consistent texture throughout the salad. Tear or roughly chop most of the fresh basil leaves, reserving a small handful for garnish. In a large bowl, gently toss together the sliced tomatoes, mozzarella pearls (which require no additional cutting), and the majority of the basil. I prefer using fresh mozzarella pearls because they distribute evenly when tossed and maintain their delicate texture.

Pour the dressing from Step 1 over the tomato mixture and gently toss until all components are evenly coated. Transfer the salad to a serving dish and drizzle the balsamic glaze over the top in a thin stream for visual appeal and balanced sweetness. Garnish with the reserved fresh basil and the red pepper flakes for a subtle hint of heat. Serve immediately while the salad is fresh and the tomatoes haven't begun to release excess liquid.