Prep the tomatoes: Rinse and dry the cherry tomatoes. Slice them in half. If they’re extra juicy, you can gently squeeze or scoop a little liquid out to prevent a watery salad.

Slice the cucumbers: If using English cucumbers, no need to peel or seed. Slice into half-moons about 1/4 inch thick. For standard cucumbers, peel and seed if the skin is tough or the seeds are large.

Cut the mozzarella: If using a large ball, pat it dry and cut into bite-size pieces. If using ciliegine, drain well. Removing excess moisture helps the dressing cling better.

Make the dressing: In a small bowl, whisk together olive oil, vinegar (or lemon juice), Dijon, honey, garlic, a pinch of salt, and black pepper. Taste and adjust acidity or sweetness. You want a bright but smooth balance.

Combine the salad: In a large bowl, add tomatoes, cucumbers, and mozzarella. Pour over most of the dressing and toss gently to coat without crushing the tomatoes.

Add herbs: Fold in basil and parsley. Reserve a little basil for garnish if you like.

Season and finish: Taste and add more salt, pepper, or dressing as needed. If you enjoy heat, sprinkle in a pinch of red pepper flakes.

Rest briefly (optional): Let the salad sit for 5–10 minutes so flavors mingle. Right before serving, give it a light toss and garnish with extra basil.