Toast the walnuts in a dry skillet over medium-low heat for about 5 minutes until golden brown and fragrant.

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

Arrange the tomato and mozzarella slices on a serving platter in an alternating pattern, placing a basil leaf between each.

Sprinkle sea salt and cracked black pepper over the arranged salad.

Drizzle with extra virgin olive oil and balsamic glaze.

Add the roughly chopped toasted walnuts on top.