• 3-5 vine-ripe Tomatoes, 1/4-inch thick slices
• 1 pound fresh Mozzarella, 1/4-inch thick slices
• 20 to 30 leaves (about 1 bunch) fresh Basil
• 1/4 cup ENZO Organic Extra-Virgin Olive Oil
• Aged Balsamic Vinegar, for drizzling
• Coarse Salt and Pepper
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each on a large, shallow platter.
Drizzle the salad with balsamic vinegar & ENZO extra-virgin olive oil and season with salt and pepper, to taste.