Wash the cucumbers thoroughly under running water. Slice the cucumbers thinly, about 1/8 inch thick. Halve the cherry tomatoes and slice the red onion thinly. Set aside in a large mixing bowl.

In the bowl with your prepared vegetables, gently add the mozzarella pearls and fresh basil leaves. Use a wooden spoon to combine them without damaging the ingredients.

Drizzle extra virgin olive oil and balsamic glaze over the salad mixture. Let the salad rest for a moment to allow the dressing to coat the ingredients.

Sprinkle salt and freshly ground black pepper over the salad to taste. If desired, add crushed red pepper flakes.

Serve immediately or cover with plastic wrap and refrigerate for 15–30 minutes to let the flavors meld.

If refrigerated, toss gently before serving and garnish with extra basil leaves if desired.