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
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.