Slice and prep the tomatoes:

Slice the tomatoes into ¼-inch thick rounds and lay them out in a single layer on a cutting board or large plate. Sprinkle the tops of the slices evenly with ½ teaspoon sugar and ¼ teaspoon salt. Let the tomatoes sit for about 10 minutes to draw out moisture and enhance their natural sweetness.

Prepare the mozzarella:

While the tomatoes rest, slice the fresh mozzarella into ¼-inch thick rounds if not pre-sliced. Set aside.

Assemble the salad:

On a large serving platter, alternate slices of tomato and mozzarella, overlapping slightly in a circular or linear pattern depending on your presentation style. Season with the remaining ¼ teaspoon of salt and a few grinds of freshly ground black pepper.

Add basil:

Scatter ¼ cup of roughly chopped fresh basil over the layered salad. Tuck a few whole basil sprigs into the arrangement as garnish for a fresh, vibrant look.

Finish with oil and glaze:

Drizzle the entire salad lightly with extra virgin olive oil, then follow with a generous drizzle of store-bought balsamic glaze. Serve immediately.