Prep the cucumber. If using an English cucumber, keep the peel for extra crunch. Slice lengthwise, scoop out watery seeds with a spoon if desired, then cut into half-moons about 1/4 inch thick. Persian cucumbers can be sliced as-is.

Halve the tomatoes. Aim for bite-size pieces so they mix evenly. If using larger cherry tomatoes, quarter them.

Prep the mozzarella. Drain mozzarella pearls or cut a block of fresh mozzarella into small cubes. Pat dry with a paper towel to avoid watery dressing.

Slice or tear the basil. Stack leaves, roll into a loose cigar, and slice into thin ribbons (chiffonade). Tearing works too and helps prevent bruising.

Make the quick dressing. In a small bowl, whisk together olive oil, balsamic vinegar, a pinch of salt, black pepper, and the minced garlic. Taste and adjust. For a sweeter, thicker finish, swap vinegar for balsamic glaze and reduce oil slightly.

Toss gently. In a large bowl, combine cucumber, tomatoes, and mozzarella. Drizzle with dressing and toss until lightly coated. Add basil last and fold in gently to keep it bright.

Finish and serve. Taste and adjust salt and pepper. Add a pinch of red pepper flakes for heat or a sprinkle of flaky salt for crunch. Serve right away or chill for 15 minutes to meld flavors.