Rinse and pat the tomatoes dry with a paper towel. Slice them into 1/4-inch thick rounds and set aside.
Slice the fresh mozzarella into 1/4-inch thick rounds, matching the size of the tomato slices as closely as possible.
On a large platter, arrange the tomato and mozzarella slices in an overlapping pattern, alternating between the two. Tuck fresh basil leaves between the slices or scatter them over the top.
Drizzle the extra-virgin olive oil evenly over the salad, followed by the balsamic glaze (or balsamic vinegar).
Season with salt and black pepper to taste. If desired, add a sprinkle of cracked black pepper or flaky sea salt for extra flavor and texture.
Serve immediately as a fresh appetizer or side dish. Enjoy your Caprese salad!