1/2 lb. fresh mozzarella cheese, cut into 1/4-in. thick slices
2 large, vine-ripened tomatoes, cut into 1/4-in. thick slices
sea salt and fresh ground pepper to taste
6 large, fresh basil leaves, chiffonade
2 Tbsp. extra-virgin olive oil
1 tsp. balsamic vinegar?
Arrange the cheese and tomato slices on a platter in an alternating and overlapping pattern.
Sprinkle the julienne basil over the platter and then drizzle with the olive oil and balsamic vinegar and serve.