– 2 pounds of ripe tomatoes, sliced 1/4 inch thick
– 1 pound fresh mozzarella, sliced 1/4 inch thick
– 4 tablespoons extra-virgin olive oil
– 5 to 8 fresh basil leaves
– salt and pepper to taste
– Arrange tomato slices on a platter.
– Top each tomato with a slice of mozzarella.
– Drizzle extra virgin olive oil over the mozzarella and tomato. Tear the basil leaves into pieces by hand or chiffonade cut and sprinkle on top. Season with salt and pepper and serve.