After draining the mozzarella balls for 15 minutes on a clean towel or paper towels, slice them into ¼-inch thick slices.
1
Slice tomato stems using a serrated knife. Slice tomatoes to ⅜-inch thickness, somewhat thicker than mozzarella.
2
You need 12 slices, except the ends (discard or munch on them!). Sprinkle fine sea salt on the slices on the cutting board.
3
Spread tomatoes and mozzarella on a serving platter, overlapping slightly. Put basil leaves between the slices and sprinkle more on top.
4
Pour olive oil over the salad and crush black pepper. Rest the salad for 5–10 minutes. Optional: sprinkle flaky sea salt on top before serving. Serve now.
5