With a sharp knife on a stable cutting board, cut tomatoes into 1/4-inch rounds, ensuring even thickness and bright red circles ready to assemble.

Gently pat mozzarella balls dry, then slice into 1/4-inch rounds or tear pieces for a more rustic look—soft, creamy, and ready to layer.

Arrange tomato and mozzarella slices on a platter, alternating colors to create an eye-catching striped pattern that highlights the freshness of each ingredient.

Tuck whole basil leaves between the tomato and mozzarella layers, distributing them evenly to infuse fragrant herbal aroma into every bite.

Drizzle extra virgin olive oil liberally over the salad, ensuring every slice glistens with a golden sheen that enhances both flavor and visual appeal.

Season with a pinch of salt and freshly ground black pepper, then garnish with optional balsamic glaze or toasted pine nuts for added sweetness and crunch.