Ingredients:  Serves 4-6

• 1 pound baby heirloom tomatoes
• 1 large bunch of basil leaves (I used sweet Italian basil which I grow myself)
• 1 pound fresh mozzarella
• the best olive oil you can find (I drizzle it on.  I don’t measure how much I am using)
• seal salt (to taste)
• freshly ground pepper (to taste)

Prep:

1. Cut tomatoes in half (use a serrated knife so the tomatoes don’t get bruised).  Put them in a bowl.  Sprinkle with sea salt, pepper and olive oil.  Toss together and set aside.
2. Cut the fresh mozzarella into pieces about the same size as the tomatoes.  Set aside in a bowl.
3. Remove the individual leaves of basil from the stem and set aside on a plate.

Assembly:

1. Arrange on a platter.
2. Place a tomato half, then a piece of mozzarella, then a basil leaf.  Keep alternating in this fashion.  I usually start at the edge of the platter and work my way to the center.  You can use whatever pattern you like.
3. Drizzle with olive oil and enjoy.