- 3 vine-ripe tomatoes, ¼-inch thick slices
- 1 pound fresh mozzarella, ¼-inch thick slices
- 20 to 30 leaves (about 1 bunch) fresh basil
- Extra-virgin olive oil, for drizzling
- Balsamic Vinegar
- Coarse salt and pepper
- Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil & balsamic vinegar and season with salt and pepper, to taste.
- Garnish with sliced basil