Preparer all the ingredients.

On a chopping board, cut the mozzarella in slices from 2 to 3 mm thick.

With the mincing knife, cut the tomatoes in slices.

Arrange tomatoes on the dish by making them overlap.

Furnish the whole dish.

Insert the slices of mozzarella between the slices of tomatoes.

Prepare a vinaigrette with the olive oil, the vinegar, the mustard, the salt and the pepper.

Splash tomatoes and mozzarella with vinaigrette.

Take leaves of fresh basil and slice thinly those, after having washed them.

Spread pinion nuts (or chopped nuts) all over the surface of the tomatoes (optional).

At the last moment, I add one pinch of Guérande's salt. It will enhance the taste of the tomatoes and will make this dish much more refreshing.