Fresh, easy and pretty
- 3 vine-ripe tomatoes, 1/4-inch thick slices
- 1 pound fresh mozzarella, 1/4-inch thick slices
- 20 to 30 leaves (about 1 bunch) fresh basil
- Extra-virgin olive oil, for drizzling
- Coarse salt and pepper
Layer alternating slices of tomatoes and mozzarella, top with chiffonade of basil on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and a touch of balsalmic vinegar and season with salt and pepper, to taste.