1-Step 1: Prep the tomatoes Start by washing the heirloom tomatoes and slicing them into even rounds. If you want a stronger tomato flavor, lightly salt the slices and let them sit for a minute or two before assembling. That tiny bit of resting time helps bring out the natural juices and makes the tomatoes taste even better.

2-Step 2: Slice the mozzarella and avocado Cut the fresh mozzarella into thick slices so it matches the tomato size. If you are using avocado, slice it right before serving so it stays fresh and green. This recipe looks best when the slices are close in thickness, since that gives the platter a neat, balanced look.

3-Step 3: Wash and prep the basil Gently rinse the basil leaves and pat them dry. If you are using basil microgreens, give them a quick check and remove any wilted pieces. Basil is delicate, so handle it softly to keep the leaves from bruising.

4-Step 4: Arrange the salad Lay the tomato slices, mozzarella slices, avocado, and basil on a serving platter or on individual plates. You can alternate the layers in a classic Caprese style or keep things simple by arranging them in rows. Either way, aim for a look that shows off the colors and textures. If you are serving this for guests, a wide white platter works beautifully because it makes the red, white, and green colors stand out. The visual contrast is one of the reasons this salad feels so special even though it is so easy to make.

5-Step 5: Add the dressing Drizzle the olive oil evenly over the top. Then add the balsamic vinegar in a light stream so the salad gets just enough tang without becoming soggy. A little goes a long way here, especially because the tomatoes already bring plenty of flavor.

6-Step 6: Season and serve Finish with sea salt and fresh ground black pepper. Taste a small piece first if you want to judge the seasoning before adding more. Serve right away while the tomatoes are fresh and the mozzarella is cool and creamy.