- 3 tomatoes, sliced
- 8 oz. fresh mozzarella medallions
- 1 bunch of basil leaves
- 2 Tbs. extra virgin olive oil
- salt and pepper, to taste
Arrange mozzarella and tomato slices on a platter. Overlap them slightly. Tuck basil leaves between the tomatoes and the cheese. Drizzle with olive oil and season with salt and pepper.
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