- 3 vine-ripened tomatoes, sliced into 1/4-inch slices
- 1 ball fresh mozzarella cheese (1 ball), sliced into 1/4-inch slices
- 20-30 leaves fresh basil
- Extra virgin olive oil (EVOO), for drizzling
- Coarse salt and pepper
On a large, shallow platter, layer alternating slices of tomatoes and mozzarella in a spiral pattern, adding a basil leaf between each. Drizzle the salad with EVOO and season with salt and pepper, to taste.