Peel the cucumber and slice it into 1/2-inch half moons, then set aside on a paper towel to gently drain excess moisture—this prevents the salad from becoming watery. Halve the cherry tomatoes lengthwise and chiffonade the fresh basil by stacking the leaves, rolling them tightly, and slicing into thin ribbons. I find that prepping basil this way right before assembly keeps it vibrant and prevents browning.

In a large bowl, combine the sliced cucumber, mozzarella pearls, and halved cherry tomatoes. Pour in the balsamic vinaigrette and gently toss to coat everything evenly, being careful not to crush the delicate mozzarella. Add the chiffonade basil and toss again gently.

Taste the salad and season with flaky sea salt and freshly cracked black pepper. I prefer to add the salt just before serving rather than mixing it in earlier, as it better preserves the texture of the vegetables and allows guests to adjust seasoning to their preference. Serve immediately while everything is still crisp and cool.