Fresh Mozzarella and Stacked Heirloom Tomato Salad with Green Chile-Cilantro Oil and Chipotle Vinegar

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4 ripe heirloom tomatoes (different varieties and colors) or beefsteak tomatoes, sliced 1/4-inch thick

Salt and freshly ground black pepper

1 pound fresh buffalo mozzarella, sliced 1/4-inch thick

Green Chile-Cilantro Oil, recipe follows

Chipotle Vinegar, recipe follows

Green Chile-Cilantro Oil:

2 cups extra-virgin olive oil

1 poblano chile, grilled, peeled, stemmed, and coarsely chopped

1/4 cup cilantro leaves

Salt

Chipotle Vinegar:

1 cup red wine vinegar

2 teaspoons chipotle pepper puree

Salt