- 2 medium to small vine-ripened tomatoes, sliced to 1/4-inch thickness
- 1 small ball bufula mozzarella (approximately 4 ounces), drained and sliced to 1/4-inch slices
- Black pepper
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons chiffonade basil
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 basil chiffonade.