Slice the mozzarella into thin chunks - I typically get about 8 slices per mozzarella ball. Arrange on a serving platter - this is the base for the Caprese salad.
Thinly slice tomatoes into even chunks (I like to chop them about ¼" thick) - arrange on top of the mozzarella. Rinse the basil leaves and top the tomato and mozzarella with a few basil leaves.