1. Slice the tomatoes about ¼ inch thick. Spread them on a plate lined with paper towels.
2. Season tomatoes with salt to bring out moisture.
3. Slice the fresh mozzarella ¼ inch thick.
4. On the serving plates, place tomatoes, mozzarella, and basil leaves, overlapping them.
5. Season with fresh cracked black pepper.
6. Drizzle olive oil over the plate.
7. Refrigerate for about 20 minutes and serve.