Mozzarella Tomato Salad

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2 medium to small vine-ripened tomatoes, sliced to 1/4-inch thickness

1 small ball bufula mozzarella (approximately 4 ounces), drained and sliced to 1/4-inch slices

Salt

Black pepper

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 tablespoons chiffonade basil