Prep the cucumbers: If using English cucumber, peel only if the skin is thick. If using Persian cucumbers, keep the skin on. Slice into half-moons about 1/4 inch thick. Sprinkle lightly with salt and set aside while you prep the rest; this draws out a bit of water and boosts flavor.

Cut the tomatoes: Halve cherry tomatoes or chop Romas into bite-size pieces. If they’re especially juicy, let them sit in a colander for a couple of minutes. You want some juices, just not a watery salad.

Slice the mozzarella: If you have small mozzarella balls (ciliegine), leave them whole or halve them. If you have a larger ball, cut into 1/2-inch pieces. Pat dry with a paper towel to remove extra moisture.

Make the dressing: In a small bowl, whisk olive oil, balsamic vinegar, lemon juice, garlic, honey, a good pinch of salt, and freshly cracked black pepper. Taste and adjust—add more vinegar for tang, olive oil for richness, or honey for balance.

Combine the salad: Gently pat the salted cucumbers dry. In a large bowl, add cucumbers, tomatoes, and mozzarella. Pour over most of the dressing and toss gently to coat.

Add the basil: Tear basil leaves by hand right before serving. Toss lightly so the leaves stay bright and don’t bruise.

Finish and serve: Taste and adjust with more salt, pepper, and dressing if needed. Add a pinch of red pepper flakes for a subtle kick and finish with flaky sea salt. Serve immediately or let it sit for 5–10 minutes to mingle.

Optional upgrade: Drizzle a thin ribbon of balsamic glaze on top for a restaurant-style finish and a touch of sweetness.