Begin by thoroughly washing the cucumber and cherry tomatoes. Slice the cucumber into thin rounds and slice the cherry tomatoes in half. Dice the avocado into bite-sized pieces. Pat the cucumber rounds dry with paper towels.

In a large serving bowl, artfully arrange the cucumber slices, halved cherry tomatoes, mozzarella balls, and diced avocado. Tear the fresh basil leaves into smaller pieces and scatter them on top.

In a small bowl, measure out olive oil and balsamic vinegar, then add minced garlic, salt, and black pepper. Whisk vigorously until the dressing is well emulsified.

Just before serving, drizzle the dressing over the salad and gently toss until evenly coated without bruising the avocado or mozzarella.

Let the salad sit at room temperature for 15-20 minutes, then serve in a charming bowl.