Total Time: 10 min
Prep: 10 min
Yield: 4 servings
2 large beefsteak tomatoes
1 pound fresh mozzarella
12 large basil leaves
Salt and freshly ground black pepper
Extra-virgin olive oil
1. Cut tomatoes into thick slices. Lay 2 slices on a plate.
2. Cut the fresh mozzarella in slices. Place a mozzarella slice on top of each tomato slice. Put a basil leaf on top of each stack.
3. Sprinkle salt and pepper over the top of the tomatoes and mozzarella slices. Drizzle extra-virgin olive oil and serve immediately