2 large ripe tomatoes
8 oz. package of fresh mozzarella
2 oz. package of fresh basil
2 tablespoons extra virgin olive oil
½ teaspoon salt
½ teaspoon black pepper
Thinly slice tomatoes and fresh mozzarella cheese (cut them approximately the same thickness). Rinse and dry basil with a paper towel. Remove tough stems from basil leaves. Arrange vegetables neatly on a serving plate/platter in the following order –fresh mozzarella cheese, basil leaf, tomato. Repeat until all ingredients are used. If you have leftover basil you can use it for another recipe or julienne (cut into thin strips) and sprinkle over completed salad. Drizzle salad lightly with extra virgin olive oil. Salt and pepper to taste.