In a jar with a tight-fitting lid, combine the minced garlic, Dijon mustard, balsamic vinegar, honey, dried oregano, parsley, thyme, sea salt, black pepper, and red pepper flakes. Add the extra virgin olive oil and shake vigorously for about 30 seconds until the dressing is well emulsified and the seasonings are fully dissolved. Set aside at room temperature while you prepare the salad components. I like to let the dressing sit for a few minutes so the flavors have time to meld together before using it.

Slice the ripe tomatoes into 1/4-inch thick rounds and arrange them on a cutting board or plate. Keep the mozzarella pearls or sliced logs nearby, and tear the fresh basil leaves by hand into bite-sized pieces, being careful not to bruise them. Hand-tearing basil rather than cutting it prevents browning and bitter flavors from developing on the cut edges.

In a large serving bowl, gently combine the sliced tomatoes, mozzarella, and about two-thirds of the torn basil. Shake the dressing from Step 1 once more to recombine, then drizzle it over the salad and gently toss to coat all components evenly without breaking down the delicate mozzarella. Be gentle when tossing to maintain the texture and integrity of the fresh ingredients.

Transfer the dressed salad to a serving bowl or individual plates. Drizzle the balsamic glaze over the top and garnish with the remaining fresh basil. Serve immediately while the components are still cool and the flavors are at their brightest.