• Destem the tomatoes and slice larger tomatoes in half while keeping smaller ones whole. Transfer to a large mixing bowl.
• Drain the Ciliegine mozzarella. Keep about half the mozzarella whole while slicing or tearing the remaining balls in half. Transfer to the mixing bowl with the tomatoes.
• Set about half the basil leaves aside. Stack the remaining leaves, roll up lengthwise, and slice them thin (chiffonade). Alternatively, you can tear the basil leaves. Transfer to the mixing bowl. Set aside.

For the Dressing:

• In small bowl, add the balsamic glaze, olive oil, salt and optional red pepper flakes. Whisk to incorporate. The mixture will be thick. Set aside. *See recipe notes to make a similar glaze using balsamic vinegar.

Put the Salad Together:

• Drizzle the balsamic dressing over the tomatoes, mozzarella and basil. Gently toss. Taste for salt adjustment.
• For Serving: transfer to a serving bowl, add a few twists of fresh ground black pepper and garnish with remaining whole basil leaves. Add more to taste. Share right away.
• Best Fresh: This salad is best shared fresh. The tomatoes release their liquids after being salted and the basil tends to wilt. If holding before serving, cover and refrigerate, then let set at room temperature 30 minutes before serving. Add the fresh basil, dressing and any additional salt just before serving. Store leftovers in a lidded container for up to two days.