Layer the sliced tomatoes, sliced mozzarella, and basil leaves on a serving platter, alternating them so the pieces are evenly distributed. Keep the slices close but not packed tight, which gives you that classic look and balanced bites.

Drizzle the top with extra-virgin olive oil and balsamic vinegar or balsamic reduction, then finish with flaky sea salt and freshly ground black pepper right before serving. The salad should look lightly dressed, not soaked, with the basil still bright and the tomatoes holding their shape.