4 lg. tomatoes, peeled and sliced 1/4 inch thick
1/2 lb. fresh buffalo Mozzarella cheese, drained, patted dry, and sliced 1/4 inch thick
1/4 c. coarsely chopped fresh basil
2 tbsp. extra-virgin olive oil
Ground pepper to taste
Garnish: Extra basil leaves

On 6 salad plates, overlap tomato slices and Mozzarella cheese in an attractive pattern. Sprinkle with chopped basil leaves; garnish with whole leaves. Pour olive oil over tomatoes and serve.

Note: Use the ripest tomatoes you can find, peeled Italian plum tomatoes, or cherry tomatoes can also be used. Use only whole milk Mozzarella. You can find it in Italian specialty stores. You can serve this on individual plates or on a single large platter.

Balsamic vinegar or Vinaigrette can be used instead of olive oil.

This can be kept up to 4 hours in the refrigerator.