For the marinade dressing, combine olive oil, balsamico and honey. Press the garlic (or cut as thinly as possible) and add it to the dressing. Add the finely cut olive herb, and season with pepper and salt.

Cut the cherry tomatoes in half, and thoroughly mix them with the dressing. In a covered container, let them marinade in the fridge for about 20 mins.

In the meantime, cut the mozzarella into thin slices, and the olives into halves.

Take the tomatoes out of the fridge, and stack the them, the mozzarella slices and the olives into neat rows (or however you prefer). Decorate with basil leaves, and spread any leftover dressing over the salad. Serve with bread.