- 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, adding a basil leaf between each (if cooking with kids, they can help here by tearing off leaves and placing the basil), on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
For a bit more flavor, drizzle with aged balsamic vinegar.