Remove the 4 large ripe tomatoes beefsteak and 16 oz fresh mozzarella sliced 1/4-inch thick from the refrigerator 20–30 minutes before serving. Room-temperature ingredients have far better flavor and texture.

Slice the 4 large ripe tomatoes beefsteak and 16 oz fresh mozzarella sliced 1/4-inch thick into 1/4-inch thick rounds. Try to keep the slices uniform so they layer evenly.

On a serving platters (Large), alternate and overlap the 4 large ripe tomatoes beefsteak slices, 16 oz fresh mozzarella sliced 1/4-inch thick slices, and fresh bunch fresh basil large leaves only leaves in a single shingled row or a circular pattern. Tuck the 1 bunch fresh basil large leaves only leaves between each pair of large ripe tomatoes beefsteak and 16 oz fresh mozzarella sliced 1/4-inch thick.

Drizzle the 3 tbsp extra-virgin olive oil best quality you have evenly over the entire salad. If using, follow with a thin drizzle of balsamic glaze optional drizzle.

Season generously with ½ tsp flaky sea salt such as Maldon and freshly ground ¼ tsp freshly ground black pepper. Serve immediately at room temperature.