A reminder of the abundance of vine-ripened summer tomatoes and what a few simple fresh ingredients can create for your garden to table meal.
2 pounds vine-ripened tomatoes, sliced
1 pound fresh mozzarella, sliced
1/4 cup fresh chopped basil
3-4 tablespoons Extra Virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
On a large platter, arrange tomatoes and mozzarella alternating and overlapping them. Season with sea salt and black pepper. Add chopped basil. Drizzle with olive oil.