In a small bowl, whisk the dressing ingredients with a small hand whisk until they emulsify into a smooth salad dressing. Set aside.
Slice the tomatoes thinly. Aim to get a total of 10 slices.
Using a sharp knife, slice the mozzarella thinly into 9 rounds.
Arrange the tomato and mozzarella slices on a platter, alternating and overlapping each other. Arrange the basil leaves on top, as shown in the photos.
Sprinkle the salad with salt and pepper. Drizzle with the salad dressing. Serve immediately.
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Notes
It's OK to make this salad ahead of time, but I would only make it a couple of hours before I plan on serving it. It can turn soggy overnight in the fridge. If you do make it in advance, it's best to add the basil and the dressing at the last minute, right before serving the salad.