1 pound of ripe, preferably heirloom tomatoes, sliced thin
1/3 cup peppery, fresh green extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons chiffonade cut basil
8 oz. mozzarella fresca, drained
sea salt and cracked pepper to taste
Arranged sliced tomatoes on a plate. Sprinkle with salt and pepper. Whisk balsamic and extra virgin olive oil together. Place a slice of mozzarella on each slice of tomato and sprinkle with basil chiffonade. Drizzle with the vinaigrette and serve.