On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with a little salt and pepper. Drizzle with a little olive oil and serve.
- 2 large ball of fresh mozzarella, sliced 1/4 inch thick
- 4 ripe roma tomatoes, sliced 1/4 inch thick
- 10-12 sweet basil leaves, washed and patted dry
- Good quality extra virgin olive oil for drizzling
- Sea salt and freshly ground black pepper to taste