12 oz Mozzarella, fresh buffalo-
– milk, in very thin slices 12 Basil leaves; fresh
1 lb Tomatoes, fresh, ripe
1 c Extra virgin olive oil
Coarse salt Freshly ground black pepper Rinse, core and cut tomatoes into thin slices. In four medium-size salad dishes, alternate the cheese slices, basil and tomato slices, overlapping slightly. Divide the olives evenly and arrange them at the centre of each dish. Spoon the oil over each serving, letting it to form a pool like a sauce. Season with salt and pepper, cover and let stand at room temperature for at least 30 minutes before servingb.