Allow cheese to sit on a paper towel-lined plate at room temperature for 20 minutes to absorb extra liquid until ready to slice and serve. This salad should be served cool, but not cold.
On a large platter or plate, arrange the tomato and mozzarella slices so there is an even number of slices of each. Arrange basil as a garnish on top so that there is 1-2 basil leaves for each serving of tomato and cheese, or sprinkle basil over the cheese and tomato.
Drizzle extra-virgin olive oil and aged balsamic over the tomato, cheese, and basil; season with salt and fresh ground pepper.
Notes
Recipe Variations:
Substitute fresh mozzarella or burrata cheese for the buffalo mozzarella
Make your own Balsamic Glaze: Gently simmer 1/2 cup (commercial-grade) balsamic vinegar with 3 tablespoons coconut palm sugar (or brown sugar) in a saucepan on med-low for 10-15 minutes, or until reduced by half and thickened enough to coat the back of a spoon. Taste and adjust for sweet or sour by adding more balsamic or sugar. Cool and refrigerate until ready to use.