1 lb. firm ripe tomatoes, sliced
1/2 lb. Mozzarella cheese (the "in the water" and salted variety works best in this recipe), sliced (approx. 1/4 inch per slice)
4 tbsp. olive oil
2 tbsp. each fresh parsley and fresh basil (or 1/2 tsp. dried)
Black olives, optional
Sugar (pinch)
Salt and pepper to taste

Arrange the tomato slices in an overlapping circular pattern around a flat serving dish. Sprinkle over the herbs and sugar and season with salt and pepper. Cover the dish loosely with plastic wrap and chill in the refrigerator for at least 1/2 hour (no longer than 2 hours, because the tomatoes will get "runny"). Slice the cheese. Cover with plastic wrap, and refrigerate. Just before serving, remove the plastic wraps, arrange the cheese slices in the center of the tomatoes and scatter the olives over the top. Dress the salad with the olive oil, using a fork if necessary to lift the tomato slices, ensuring that the oil drains through them. (Salad can be refrigerated, dressed, for 15 to 30 minutes at this stage without losing color or becoming limp).

Serves 4-6.