- 2 pounds 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 to taste
- Arrange tomato slices on a platter.
- Top each tomato with a slice of mozzarella. Season with salt to taste.
- Drizzle extra virgin olive oil over the mozzarella and tomato. Tear the basil leaves into pieces by hand or chiffonade cut, scatter on top and serve.
- Prep Time: 15 mins