Take mozzarella out of the fridge 15-20 minutes before making the salad. Try choosing fresh mozzarella or mozzarella packed in marinade as vacuum packed is not so tasty and good for using in the salad (as it does not absorb dressing and flavors well). Slice mozzarella balls into thick slices (I find it easier to form salad with thicker slices).
Now, cut tomatoes of your choice into round slices, too. I try to make slices of mozzarella cheese and tomatoes of the same thickness.
Take a flat serving plate and place slices of tomato and mozzarella in a circle, tomato slice after mozzarella slice. Sprinkle some freshly ground black pepper over the ingredients.
Wash basil leaves under running water and pat them dry. Pick bright green, well-hydrated leaves and place them in the blender cup. Add garlic, 2 tbsp of olive oil and about 1 tsp of balsamic vinegar, a pinch of salt.
Blend the ingredients into one smooth well-combined mixture. You can adjust the thickness and the taste of this basil dressing by adding extra olive oil or any other type of spices and herbs. However, I love the salad for the simple but that vivid basil flavor combined with tomato without any extra herbs.
Pour the dressing over mozzarella-tomato slices and some leaves of fresh basil to add that extra pop of green color. The salad is ready to be served. If desired, you can cool it down in the fridge before serving.