Use a sharp knife to cut the tomatoes into slices that are ¼-inch in thickness.
Arrange the slices of tomato on a cutting board or plate and then sprinkle them with salt.
Cut the fresh mozzarella into slices that are ¼-inch in thickness. Then dab all the slices with a paper towel or a clean kitchen towel to remove any excess water.
Arrange a few of the basil leaves on the bottom of your serving dish.
Assemble the salad on top of the basil leaves by alternating layers of sliced tomato and mozzarella topping every few pieces with some fresh basil leaves.
Sprinkle the salad with a pinch of dried oregano and fresh ground black pepper. Then drizzle it with a bit of extra virgin olive oil and add a few more basil leaves.
Serve immediately to enjoy!
Notes
This is all, nothing else, no pesto, no beetroot, no rocket and certainly no vinegar or any other odd things.