4 large ripe tomatoes, sliced ¼ inch thick
1 pound fresh mozzarella cheese, sliced ¼ inch thick
⅓ cup fresh basil leaves
3 tablespoons extra virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
Overlap and alternate the tomato slices, mozzarella cheese slices, and basil leaves on a large platter. Finish with a drizzle of olive oil, and season with salt and pepper.
Makes about 6 servings