Chop the basil or oregano (if fresh) leaves.
Slice the tomatoes and the mozzarella in medium pieces.
Place them in a medium bowl and season with olive oil, salt to your taste and herbs.
Mix and let rest 30 minutes to 2 hours before serving, at room temperature.
You can make the caprese salad the day before and refrigerate it overnight. But take it out of the fridge at least an hour before serving it! It won't be the same, but more than good enough to eat.