Prep the base: If using greens, add a generous handful to the bottom of your bowl. If using grains, spoon in a warm or room-temperature layer. Season lightly with salt and pepper.

Cut the tomatoes: Halve cherry or grape tomatoes. For larger tomatoes, cut into wedges or chunks. Sprinkle with a pinch of salt to draw out their juices and boost flavor.

Prep the mozzarella: Drain ciliegine or bocconcini. If using a large ball, tear it into bite-size pieces for a rustic look and better texture.

Add the basil: Tear or slice basil leaves and scatter them over the tomatoes and mozzarella. Fresh basil is key here—don’t skip it.

Season well: Drizzle with extra-virgin olive oil and a little balsamic vinegar or glaze. Add a pinch of flaky salt and a few grinds of pepper. Taste and adjust.

Layer extras (optional): Add sliced cucumber, avocado, or olives. A spoonful of pesto or a sprinkle of toasted pine nuts adds depth and crunch.

Toss gently: Use a spoon to mix everything just enough to coat with dressing without crushing the tomatoes or tearing the mozzarella.

Finish and serve: Top with a few more basil leaves and an extra drizzle of oil or glaze. Serve immediately for the freshest flavor.