Wash the English cucumbers under cold water. Optionally peel and slice thinly into rounds, then chop into half moons. Sprinkle with salt and let drain in a colander for 15-20 minutes.

While the cucumbers are draining, quarter a handful of cherry tomatoes and add them to a large mixing bowl.

If using, slice the red onion thinly and add it to the bowl with tomatoes.

Chop fresh mozzarella into bite-sized pieces or use pearl mozzarella and gently fold it into the bowl.

In a small bowl, whisk together olive oil, balsamic vinegar, dried oregano, and dried basil. Season with salt and pepper to taste.

Pour the dressing over the salad ingredients and gently fold to combine.

Let the salad sit for about 10 minutes before serving to allow the flavors to meld.