Prepare the tomatoes: Wash the tomatoes thoroughly under cold water. Slice them into thick, even rounds, about 1/4 inch thick.

Slice the mozzarella: Cut the fresh mozzarella into slices that are roughly the same thickness as the tomato slices.

Assemble the salad: On a large platter, alternate slices of tomato and mozzarella, slightly overlapping each piece. Arrange the fresh basil leaves between the slices of tomato and mozzarella.

Season the salad: Drizzle the extra-virgin olive oil evenly over the salad. Sprinkle with salt and freshly ground black pepper to taste.

Add balsamic glaze (optional): If you like, you can drizzle a small amount of balsamic glaze over the top for added sweetness and depth of flavor.

Serve immediately: Caprese salad is best served fresh. Enjoy it as a starter, side dish, or light main course.