3 vine ripe tomatoes, sliced to 1/2 inch thick
1 pound fresh mozzarella, sliced to 1/4 inch thick
2o to 30 (about 1 bunch) fresh basil leaves
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Coarse salt and pepper
Lay down tomatoes and top with mozzarella slices and then basil leaves. Drizzle the salad with extra-virgin olive oil and balsamic vinegar. Season with salt and pepper to taste.