1 pound of ripe, preferably heirloom tomatoes, sliced thin
1/3 c. peppery, fresh green Extra Virgin Olive Oil such as Tubby Olive Oro Bailen Picual or Melgarejo Hojiblanca
1/4 c. Tubby Olive White, Sicilian Lemon or Oregano Balsamic
2 T. chiffonade cut basil
8 oz. freshly made or store bought 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 painterly. Drizzle with the vinaigrette and serve.