Make the balsamic glaze: In a small saucepan, add 2 tbsp balsamic vinegar and 1 tsp honey. Simmer over low heat for 3–5 minutes, stirring, until slightly thickened. Remove from heat and let cool. It will thicken more as it cools.

Toast the almonds: In a dry skillet over medium heat, toast sliced almonds for 2–3 minutes, stirring often, until golden and fragrant. Set aside to cool.

Prep the produce: Halve the tomatoes, slice the cucumber, dice the avocado, and tear the basil leaves. Pat the mozzarella dry to prevent a watery salad.

Whisk the dressing: In a small bowl, whisk 3 tbsp olive oil, 1 tsp balsamic vinegar, 1/2 tsp Dijon, a pinch of salt, and black pepper. Taste and adjust. Add a pinch of red pepper flakes if you like a little heat.

Assemble the salad: On a platter or in a wide bowl, arrange tomatoes, cucumber, mozzarella, and avocado. Drizzle the dressing evenly and gently toss to coat.

Add basil and crunch: Scatter torn basil leaves over the top. Sprinkle with toasted almonds for a crisp, gluten-free finish.

Finish with glaze: Drizzle the cooled balsamic glaze in thin ribbons over the salad. Add lemon zest if using. Taste and adjust salt and pepper.

Serve: Enjoy immediately for the best texture. The almonds should stay crunchy and the basil vibrant.