3 to 4 medium ripe tomatoes (about 1 1/2 pounds), sliced 1/4-inch thick (available from La Esperanza and Fisher Farm)
1 pound fresh mozzarella cheese, sliced into 1/4-inch-thick rounds
1/2 cup packed fresh basil leaves
Flaky sea salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil (available from Texas Olive Ranch)
2 tablespoons balsamic glaze (vinegar available from Texas Olive Ranch)
Place the tomatoes and mozzarella on a platter. Arrange tomatoes and mozzarella on a platter in an alternating pattern.
Top with the basil leaves. Scatter the basil leaves over the tomatoes and mozzarella.
Season with flaky salt and black pepper. Sprinkle with a generous pinch of flaky salt and several grinds of black pepper, to taste.
Drizzle with the olive oil and balsamic glaze. Drizzle the olive oil and balsamic glaze over the tomatoes, mozzarella, and basil. Serve immediately.