Chop the arugula into bite size pieces and arrange it flat on a nice plate.
Slice the tomatoes and mozzarella into slices and alternately layer them on top of the arugula.
Add the olive oil, basil and parlsey to a blender and blend until smooth.
Pour on top of the tomato and mozzarella.
Sprinkle the chives overtop.
Drizzle balsamic glaze (I used the organic one from Whole Foods) over the entire salad.
Top with sea salt and a little more olive oil if you like.