Slice tomatoes and mozzarella into 1⁄4" slices. Overlap tomato and mozzarella slices on a platter, rotating between the two to form a beautiful pattern.
Sprinkle basil leaves over the platter of tomatoes and cheese (you can also chiffonade the basil and sprinkle it over the top).
Combine balsamic vinegar, sugar, pepper, and salt in a small bowl.
While continually whisking, gradually drizzle the olive oil into the vinegar mixture to emulsify the dressing.
Drizzle the dressing over the platter of tomatoes, cheese, and basil. Top with more freshly cracked pepper and salt, if desired.
Serve immediately.
Notes
To chiffonade the basil, stack 5-6 basil leaves on top of one another. Roll from the stem side in to form one tight roll. Slice cross wise to make thin curls of basil.
Use a high quality balsamic vinegar and extra virgin olive oil.
Taste the dressing before drizzling over the salad. Adjust the amount of sugar, salt, and pepper to achieve a balanced flavor.