This classic salad is even better when made at the height of tomato season -- August and September.
Arrange tomatoes, mozzarella, and basil leaves in an alternating pattern on a large serving platter. Sprinkle with salt and pepper; drizzle with oil.
This salad is best served right away but can be kept at room temperature, loosely covered with plastic wrap, for up to 2 hours. Do not refrigerate, as this will affect the flavor and texture of the tomatoes.