Begin by washing one firm English cucumber under cool water. Using a sharp knife, slice the cucumber into thin, uniform rounds, about ¼ inch thick. Arrange the slices on a clean cutting board.

In a large mixing bowl, gently add the sliced cucumbers along with fresh mozzarella pearls. Toss them together carefully.

Take a handful of fresh basil leaves, rinse and dry them, then tear them into smaller pieces. Add the torn basil to the cucumber and mozzarella mixture and fold it in gently.

Drizzle extra virgin olive oil over the salad, followed by a splash of thick balsamic glaze. Toss lightly to mix.

Sprinkle a pinch of sea salt and cracked black pepper over the salad to elevate the flavors. Give it a final mix.

Serve immediately on a chilled platter or refrigerate for about 15 minutes before serving. Garnish with extra basil leaves.