1 pound vine-ripened tomatoes sliced 1/4-inch
thick
1 fluid ounce balsamic vinegar
1/4 cup packed fresh basil leaves
12 ounces fresh whole milk mozzarella
or buffalo mozzarella
1 tablespoon oregano leaves
Sea salt or kosher salt to taste
Fresh ground pepper to taste
2 tablespoons extra-virgin olive oil
On a large platter, arrange sliced tomatoes and
drizzle with
balsamic vinegar. Place one basil leaf on top of
each tomato slice.
Slice mozzarella and place on top of basil leaves.
Sprinkle oregano,
salt and black pepper on cheese and drizzle with
the olive oil.