Prepare the vegetables: Wash the cucumber and tomatoes thoroughly. Quarter the cucumber lengthwise, then slice into thin pieces. Halve the cherry tomatoes. If using red onion, slice it thinly and soak in cold water for 10 minutes to mellow the sharpness (optional).

Assemble the base: In a large serving bowl, combine the sliced cucumber, halved tomatoes, drained mozzarella pearls, torn basil leaves, and any optional additions like red onion or avocado.

Make the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic (if using), salt, pepper, and a pinch of sugar until well emulsified. Taste and adjust seasoning.

Dress the salad: Drizzle the dressing over the salad ingredients. Gently toss everything together to coat evenly without breaking the mozzarella or bruising the basil.

Serve immediately: For the freshest taste and best texture, serve right away. If preparing ahead, store undressed components in the fridge and toss with dressing just before serving. Enjoy chilled or at room temperature!