Tomato Basil Mozzarella

- 2 tablespoon extra-virgin olive oil
- 4 tablespoons balsamic vinegar
- 2 large vine-ripened tomato, cut into 1/4-inch-thick slices
- 2 balls fresh mozzarella cheese, cut into 1/4-inch-thick slices
- 8 to 12 large fresh basil leaves, torn from stems