Wash and halve the cherry tomatoes and place them in a large bowl.
Gently wash the raspberries, set aside a third, and then add the rest to the cherry tomatoes.
Drain the mini mozzarella balls and add them to the bowl.
Place the reserved raspberries, mustard, and honey in a container and puree until smooth.
Wash the lemon, zest and juice it. Add both to the raspberry-mustard mixture. Add the olive oil and whisk everything into a smooth dressing. Season with salt and pepper to taste.
Pour the dressing over the salad. Toss gently and sprinkle with basil leaves.
Enjoy the salad immediately. If you want a little more weight, add a fresh baguette as a side.
