Recipe

1. Slice the tomatoes and mozzarella into 1/4-inch thick rounds. Arrange with the basil leaves in an alternating pattern in a serving dish. You want a dish that you can easily stand the slices in a vertical pattern
2. Drizzle the salad with olive oil and balsamic glaze.
3. Season with salt and pepper. Serve right away. It tastes the best at room temperature.