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Use a sharp serrated knife to slice the mozzarella and tomato into about ¼ inch (or thicker if you like) thick slices. If the tomatoes are extra juicy, sprinkle them with a little salt before adding to a plate.
Grab a large plate and alternately add tomato and mozzarella slices, slightly overlapping.
Drizzle a little bit of extra virgin olive oil on top. Sprinkle basil over the top, or tuck smaller leaves throughout. Garnish with fresh cracked sea salt and pepper.