Place the basil and kosher salt in the bowl of a food processor and push the process button. While the basil is processing, slowly add the olive oil and continue processing until the basil/oil/salt mixture looks like a thin pesto sauce.

Slice the mozzarella into 6 (1/4”) slices and slice the tomatoes into 6 (1/4”) slices.

Alternate the cheese and tomato slices on a plate and drizzle with the basil-oil. Season lightly with flaked sea salt and freshly ground black pepper. Garnish with fresh basil leaves. Refrigerate, lightly covered, up to 1 hour or serve immediately.

Enjoy!