4-5 lg. ripe tomatoes
2 lbs. part-skim Mozzarella
1/2 c. chopped fresh basil
1/2 c. black olives

VINAIGRETTE:

1 tbsp. Dijon mustard
4 tbsp. red wine vinegar
1 tsp. sugar
1/2 tsp. salt
Pepper
1/2 c. olive oil

Alternate slices of tomato and Mozzarella on serving platter. Sprinkle with basil and olives. Right before serving drizzle vinaigrette over salad.

Vinaigrette: Whisk all ingredients except olive oil. When thoroughly mixed drizzle in olive oil. (Keep whisking.) Pour over salad. Serve immediately.