1-First Step: Gather and Prep the IngredientsStart by washing the cherry tomatoes and basil well. Pat them dry so the salad does not turn watery. If the tomatoes are large, cut them in half. Drain the mini mozzarella balls if needed, and cube the avocado right before mixing so it stays fresh and green.Have a large serving bowl ready before you begin. This makes the assembly simple and keeps the avocado from getting smashed while you move things around the kitchen.

2-Second Step: Add the Main Salad ComponentsAdd the mini mozzarella balls, halved cherry tomatoes, diced avocado, and basil to the large serving bowl. Try to spread them out evenly so every bite gets a little of everything. The colors should already look beautiful at this stage, with red tomatoes, green avocado and basil, and white mozzarella.Use a bowl that gives you room to gently toss without spilling. A wide bowl works better than a deep one because it helps keep the avocado pieces intact.

3-Third Step: Season the SaladSeason with sea salt and freshly cracked black pepper to taste. It is best to season just before serving because salt can pull moisture out of the tomatoes and soften the avocado if the salad sits too long. A light hand works well here since the balsamic glaze will also add flavor.If you are serving a mixed crowd, start with a small amount of salt and pepper, then taste and add more if needed. This keeps the salad balanced and fresh.

4-Fourth Step: Add the Oil and Balsamic GlazeDrizzle the salad with 2 tablespoons of olive oil. The oil gives the ingredients a glossy finish and helps carry the flavor of the basil and balsamic glaze. Then finish with 1 tablespoon of balsamic glaze drizzled over the top in thin lines.The glaze does not need to cover every piece. A little goes a long way and gives the salad that classic Caprese look with a sweet-tangy finish. If you enjoy fruit-forward flavors in salads, this same sweet balance is part of what makes a fresh summer salad so appealing.

5-Final Step: Toss Gently and Serve Right AwayUse a spoon or salad server to gently toss the ingredients together. Move slowly so the avocado stays in neat chunks and the mozzarella balls do not break apart. You want everything coated, but not mashed.Serve the salad right away for the best texture and flavor. It is best enjoyed fresh, while the avocado is still creamy and the tomatoes still have a crisp bite. Because the recipe takes only 10 minutes total, it is easy to make at the last minute before guests arrive or before dinner is served.