Ingredients

2 medium to small vine-ripened tomatoes
1 small ball bufula mozzarella (approximately 4 ounces)
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons basil chiffonade

Directions

Slice the tomatoes into 1/4-inch thickness. Drain
cheese of any excess water and slice into 1/4-inch slices. Set aside. Arrange the tomato and cheese slices so
they over lap each other. Season with salt and pepper and drizzle with the olive oil and balsamic vinegar. Top
with the basil.