4 heirloom tomatoes, sliced 1 lb (450 g) fresh mozzarella, sliced 1 cup (30 g) fresh basil leaves 2 tbsp (30 ml) extra virgin olive oil 1 tbsp (15 ml) balsamic vinegar Salt and freshly ground black pepper to taste
1. Arrange alternating slices of tomato and mozzarella on a large, shallow platter. 2. Sprinkle basil leaves on top, then drizzle with olive oil and balsamic vinegar. Season with salt and pepper before serving.
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