- 2 to 3 ripe beefsteak tomatoes, sliced
- 1/2 cup fresh basil leaves
- 2 teaspoons balsamic vinegar (preferably aged)
- 2 teaspoons olive oil
- Salt and ground black pepper
Arrange tomato slices on a plate. Layer with basil leaves. Drizzle vinegar and oil. Sprinkle salt and black pepper over top.