In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, honey, salt, and pepper until emulsified. This dressing will be used to dress both the greens and drizzled over the tower, so make sure the flavors are well-balanced. Set aside while you prepare the remaining components.

Slice the mozzarella cheese into 1/2-inch thick rounds and set on a plate. Slice the 3 yellow tomatoes and 3 red tomatoes into 1/2-inch thick rounds (keeping yellow and red separate for visual appeal). Thinly slice the red onion into half-moons. I like to pat the tomato slices dry with paper towels to prevent excess moisture from making the tower soggy.

In a bowl, toss the baby spring mix greens with about 3 tablespoons of the vinaigrette from Step 1, along with the thinly sliced red onion and fresh basil. Divide the dressed greens evenly among your serving plates, creating a bed for the tower. This greens base adds freshness and helps stabilize the tower structure.

On top of each greens base, create an alternating tower by stacking mozzarella rounds and tomato slices (yellow and red), starting with a cheese round and ending with a tomato slice. Tuck 3-4 fresh basil leaves between layers as you go for a pop of color and flavor. Season each layer lightly with salt, pepper, and a tiny pinch of dried oregano. I find building the towers directly on the plate makes them more stable than assembling them off the plate.

Drizzle the remaining vinaigrette from Step 1 generously around the tower and down the sides, allowing it to cascade onto the greens below. For extra visual appeal and a touch of richness, finish with a light drizzle of the balsamic glaze. Serve immediately while the greens are fresh and the flavors are at their peak.