Use a sharp serrated knife to slice the mozzarella and tomato into about 1/4 inch thick (or thicker if you like) slices.

Grab a large plate and alternately add tomato and mozzarella slices, slightly overlapping.

Drizzle a little bit of good quality extra virgin olive oil on top. Sprinkle basil over the top, or tuck smaller leaves throughout. Garnish with flakey sea salt and fresh cracked pepper if you'd like.