1. 1. Wash and dry the arugula thoroughly. Arrange in a single layer on a large serving platter. Excess water can make the salad soggy, so shake off thoroughly.

1. 1. Slice the mozzarella into ¼-inch rounds. The slices should hold their shape but be soft enough to bite through easily. Space evenly across the arugula to ensure every forkful hits greens, cheese, and tomato.

1. 1. Halve the cherry tomatoes and scatter them evenly. Mixing red and yellow tomatoes adds a festive look and slight sweetness variation.

1. 1. Tear or leave whole fresh basil leaves and tuck them throughout the salad. Add basil last; it loses flavor if added too early.

1. 1. Lightly season with salt and freshly cracked black pepper. Taste as you go; a pinch of salt highlights the glaze’s sweetness.

1. 1. Drizzle balsamic glaze evenly over the salad. Pro tip: drizzle slowly in a zigzag motion to coat without soaking the greens. Optional: add a few drops of high-quality olive oil for richness.

1. 1. Serve immediately. You can gently toss for uniform flavor or leave layered for a visually striking presentation.

Experience Nugget: When I drizzled the glaze too quickly, some arugula wilted; now I pour slowly, which keeps the greens crisp while coating everything evenly.