Cut Roma tomatoes into 1-inch wedges, removing any excess seeds if they're very wet—this prevents the salad from becoming watery. Julienne the fresh basil by stacking leaves, rolling them tightly, and slicing into thin ribbons. Set both aside separately until ready to assemble.

In a large bowl, gently combine the tomato wedges from Step 1 with the bocconcini pearls and julienned basil. Sprinkle with sea salt and freshly cracked black pepper, tossing gently with your hands to avoid breaking the delicate mozzarella. I prefer to add the salt at this stage so it can start drawing out the tomato juices, which will create a light, flavorful dressing as it sits.

Drizzle the extra virgin olive oil and balsamic glaze over the salad just before serving, then toss gently one final time to combine. I find that adding the oil and glaze at the very end keeps the mozzarella pearls from becoming too slick and the basil from bruising further. Serve immediately at room temperature for the best flavor and texture.