2 lb fresh tomatoes
1 lb fresh mozzarella
handful of fresh basil
freshly ground black pepper
Wash, dry and slice the tomatoes.
Slice the fresh mozzarella into 1/4-inch slices.
Wash and drain the basil and cut into 1/4-inch chiffonade slices.
To plate the salad, alternate slices of tomatoes and mozzarella. Top with basil then drizzle with olive oil and balsamic vinegar.
Add a slice of prosciutto between tomato and mozzarella slices.
Or used mixed color heirloom tomatoes.