4 large vine-ripened tomatoes, sliced 1/4 inch thick
1 pound fresh mozzarella, sliced 1/4 inch thick
1/4 cup packed fresh basil
3 to 4 teaspoons Extra Virgin Olive Oil
fine sea salt, to taste
freshly ground black pepper, to taste
On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and drizzle with oil. Season salad with salt and pepper.
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