1. Start by gathering all the ingredients needed for the salad: two medium tomatoes, one cucumber, one ripe avocado, 200 grams of mozzarella cheese, 1/4 cup of fresh basil pesto, 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

2. Place the tomatoes on a cutting board and slice them into even wedges or bite-sized pieces, depending on your preference.

3. Set the tomatoes aside in a large mixing bowl.

4. Next, take the cucumber, slice off both ends, and peel the skin if desired, although keeping the skin on adds a nice crunch and color.

5. Cut the cucumber into thin rounds or half-moons and add them to the bowl with the tomatoes.

6. Cut the ripe avocado in half lengthwise and remove the pit with a spoon or knife.

7. Scoop out the avocado flesh using a spoon and cut it into cubes.

8. Add the cubed avocado to the mixing bowl with the tomatoes and cucumber.

9. Now, take the mozzarella cheese and slice it into small cubes or tear it into bite-sized pieces with your hands.

10. Add the mozzarella cheese to the salad bowl.

11. In a small bowl, combine 1 tablespoon of olive oil with 1 tablespoon of balsamic vinegar.

12. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to the oil and vinegar mixture, stirring well to combine all the ingredients into a simple dressing.

13. Pour the dressing over the salad ingredients in the large bowl, making sure to drizzle it evenly.

14. Next, take 1/4 cup of fresh basil pesto and add it to the bowl.

15. Gently toss the salad ingredients together with a spoon or your hands, making sure that all the vegetables, mozzarella, and pesto are evenly mixed.

16. Taste the salad and adjust the seasoning if necessary by adding more salt or pepper to suit your preferences.

17. Once everything is well combined, the Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto is ready to be served.

18. Serve immediately as a refreshing side dish or light meal.