Prepare the Balsamic Glaze: Pour the balsamic vinegar into a small saucepan over medium heat. Bring to a gentle simmer. Reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the vinegar has reduced by half and coats the back of a spoon. Stir in honey or maple syrup, if using. Remove from heat and let cool completely; it will thicken as it cools.

Prepare the salad components: Ensure the strawberries are sliced about 1/4 inch thick. If using large mozzarella balls, slice them to a similar thickness as the strawberries. If using bocconcini or pearls, leave them whole or halved.

Assemble the salad base: Gently combine the sliced strawberries, mozzarella pieces, and all of the fresh basil leaves in a large, wide serving bowl. Be careful not to crush the fruit.

Dress the salad: Drizzle the extra virgin olive oil evenly over the salad ingredients. Sprinkle lightly with salt and freshly ground black pepper.

Finish and serve: Just before serving, drizzle the cooled balsamic glaze liberally over the entire salad. Toss very gently one last time to distribute the ingredients lightly. Serve immediately.