Remove the mozzarella from its brine, rinse under cold running water, and then pat dry with a piece of kitchen roll to remove any excess moisture.
Slice the tomatoes, and tear any large basil leaves in half.
Cut the mozzarella into 1cm (½") slices, and then arrange the cheese, tomato and basil on a plate, alternating each piece. (The eagle-eyed among you will notice that mine don't actually start with green and end with red!)
Cut each avocado half into slices, and arrange on the plate.
Finish off with a drizzle of balsamic glaze and a few grinds of black pepper.
Serve immediately on its own or with some fresh crusty bread.