In a small bowl, whisk together 3 tablespoons of balsamic vinegar, 2 tablespoons of extra virgin olive oil, and a pinch of kosher salt and black pepper. Whisk vigorously for about 30 seconds until the dressing is well combined and emulsified. Set aside the dressing to let the flavors meld while you prepare the salad.

Using a spiralizer, spiralize 2 medium zucchinis into long, thin noodles and place them in a large mixing bowl. Aim for about 4 cups of zoodles.

Halve 1 cup of grape or cherry tomatoes and add them directly to the bowl with the zucchini noodles. Next, add about 8 ounces of fresh mozzarella balls.

Pour the prepared dressing over the zoodles, tomatoes, and mozzarella in the mixing bowl. Gently toss the salad using tongs for about 30 seconds until all the ingredients are well-coated.

Finely chop a handful of fresh basil leaves and sprinkle them generously over the salad. Serve immediately or refrigerate for about 10 minutes to intensify the flavors.