Prepare the Vegetables: In a large salad bowl, combine the halved cherry tomatoes and the sliced cucumber. Sprinkle them with the 1/2 teaspoon of sea salt, give them a gentle toss, and set them aside for 5-10 minutes. You'll notice some liquid pooling at the bottom of the bowl – this is exactly what we want!

Make the Vinaigrette: While the vegetables are resting, prepare the dressing. In a small jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, and the optional minced garlic. Seal the jar and shake it vigorously for about 30 seconds until the dressing is well combined and slightly thickened.

Drain the Vegetables: After 10 minutes, tilt the salad bowl slightly to drain away the excess water that the salt has drawn out. This step is crucial to prevent the final salad from becoming watery.

Combine the Main Ingredients: Add the drained bocconcini balls to the bowl with the tomatoes and cucumber.

Add the Basil: What works best for me is to tear the larger basil leaves with my hands and leave the smaller ones whole. This prevents the leaves from bruising and turning dark, and it releases their beautiful aroma. Add the basil to the salad bowl.

Dress the Salad: Pour about two-thirds of the prepared vinaigrette over the salad. Use salad servers to gently toss everything together, ensuring every ingredient is lightly coated.

Taste and Season: Have a taste of the salad. Add more of the vinaigrette if you feel it needs it, and season with a little more salt and freshly ground black pepper according to your preference.

Serve Immediately: For the best texture and flavour, serve the salad straight away.