Tomatoes are the backbone of this dish. Choose ripe, juicy tomatoes with good acidity and sweetness. Heirloom tomatoes add visual interest, while vine-ripened tomatoes deliver reliable flavor.

Slice them evenly—not too thin, not too thick—to keep the balance with the cheese.

Use fresh mozzarella packed in water, not low-moisture shredded cheese. Slice it to a similar thickness as the tomatoes so every bite feels balanced.

If using burrata, tear it gently rather than slicing.

Arrange tomato slices and mozzarella alternately on a platter, slightly overlapping. Tuck fresh basil leaves between the layers rather than chopping them—this keeps their aroma intact.

Drizzle lightly with extra-virgin olive oil. Sprinkle with salt just before serving to prevent excess moisture from drawing out too early.

Add black pepper if desired, but keep it subtle.