Note that I used cherry tomatoes and mozzarella pearls in this recipe, because that’s what I happened to have on hand. But you can also slice up salad or even beefsteak green tomatoes and layer with slices of fresh mozzarella logs.
Place tomatoes and mozzarella in a large bowl. Drizzle with olive oil (2-3 Tbsp) and vinegar (2-3 Tbsp).
Toss well and spoon onto a large, shallow platter or bowl. Season with salt and pepper, to taste, and sprinkle with the fresh basil. Don’t have mozzarella on hand? Try following the recipe with just sliced tomatoes and basil. Enjoy!