Slice tomatoes and mozzarella cheese and alternate them on a serving platter. Sprinkle tomatoes with sea salt and ground black pepper to taste.Mix the oil and vinegar. The ratio for the oil and vinegar is three parts oil to 1 part vinegar. You can adjust the vinegar and oil for your taste. I like using 2 1/2 tablespoons balsamic vinegar and 1/3 cup olive oil.Chop fresh basil leaves and sprinkle of the tomatoes and cheese.
Decorate the serving plate with whole basil leaves.