1-First, wash and dry the 1/2 English cucumber, 3 cups cherry tomatoes, 1 large avocado, and 1/3 cup basil leaves thoroughly to remove any dirt and ensure optimal freshness.

2-Next, prepare the cucumber by quartering and slicing it, then halve the cherry tomatoes for that perfect bite-sized texture.

3-Cut the 8 ounces of fresh mozzarella pearls or 1 cup diced fresh mozzarella into bite-sized pieces, and dice the avocado carefully to avoid browning.

4-In a large bowl, combine the sliced cucumber, halved cherry tomatoes, diced mozzarella, diced avocado, and chopped basil leaves for a colorful mix.

5-For the dressing, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 pressed or grated garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.

6-Drizzle the dressing over the salad ingredients in the large bowl and gently toss everything together to coat evenly.

7-If adapting for vegan diets, substitute the mozzarella with a plant-based option before tossing.

8-Serve right away for the best crunch, or let it chill for 15 minutes to let the flavors meld.