Slice the tomatoes and mozzarella into 1/4-inch thick rounds.

On a serving platter, layer the tomato slices, mozzarella slices, and basil leaves in an alternating pattern, slightly overlapping them for a beautiful presentation.

In a small saucepan, combine the balsamic vinegar and honey. Simmer over low heat for 5–7 minutes, stirring occasionally, until the mixture has reduced and thickened into a syrup-like glaze. Let it cool slightly.

Lightly season the salad with salt and freshly ground black pepper. Drizzle the balsamic glaze over the top just before serving.