Prep the cucumbers. If using English or Persian cucumbers, there’s no need to peel. Slice thinly into rounds. For standard cucumbers, peel and scoop out seeds before slicing to reduce wateriness.

Salt to draw out excess moisture. Toss cucumber slices with a small pinch of kosher salt and let sit in a colander for 10 minutes. Pat dry with a clean towel to keep the salad crisp.

Halve the tomatoes. Rinse and cut cherry tomatoes in half. If using larger tomatoes, core and chop into bite-size pieces, then gently blot with a paper towel.

Prep the mozzarella. Drain ciliegine and pat dry. If using a larger ball, cut into 1/2-inch cubes. Drier cheese helps prevent a watery salad.

Make the dressing. In a small bowl, whisk together olive oil, balsamic, lemon juice, garlic, kosher salt, black pepper, and red pepper flakes if using. Taste and adjust acidity or salt to your liking.

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

Add basil last. Tear basil leaves over the bowl and give one more gentle toss. Tearing releases more aroma than chopping and keeps the edges from browning.

Finish and serve. Plate the salad and sprinkle with flaky sea salt. Serve right away for maximum crunch and freshness.