Step 1

Drain the mozzarella: Remove the balls of mozzarella from the brine and let it drain on a clean kitchen towel or paper towels for 15 minutes. Lightly pat the mozzarella and slice it into 1/4-inch-thick slices.

Step 2

Slice the tomatoes: Using a serrated knife, slice the stem end off the tomatoes. Cut the tomatoes into slices about 3/8-inch thick, slightly thicker than the mozzarella. You’ll need 12 slices, not including the ends (discard the ends or eat them as a snack!). Lay the slices out on the cutting board and sprinkle with fine sea salt.

Step 3

Layer the salad: Arrange the tomatoes and mozzarella on a serving plate so that they are overlapping slightly. Tuck in the basil leaves between the slices, and sprinkle or arrange a few more on top.

Step 4

Season: Drizzle the olive oil over the salad and grind a little black pepper on top. Let the salad rest briefly—no more than 5 to 10 minutes. Right before serving, sprinkle a pinch of flaky sea salt on top (optional). Serve immediately.