Wash the tomato, pat it dry, and slice it into fairly thick rounds. Remove the green, hard parts from the center. Drain the mozzarella from the brine and slice it into rounds. Adjust the thickness of the cheese slices so that there are as many cheese rounds as there are tomato slices.

On a plate, arrange alternating slices of tomato and mozzarella. Drizzle with olive oil and balsamic vinegar. Season to taste with salt, pepper, and fresh or dried basil.