- 1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
- 2 large vine-ripened tomatoes, sliced 1/4-inch thick
- 1 cup fresh basil leaves-chiffonade
- Coarse salt to taste
- Freshly-ground black pepper to taste
- 1/4 cup extra-virgin olive oil
- On a serving plate, alternate fresh mozzarella slices with sliced tomatoes, overlapping.
- Sprinkle fresh basil leaves over the slices.
- Add salt and freshly ground pepper to taste.
- Just before serving, drizzle on some top-quality extra-virgin olive oil.
