- 5 ounces baby spinach leaves
- 1 beefsteak tomato, cut thinly crosswise
- 1/2 cup fresh basil leaves, cut into thin strips
- 1/4 pound part-skim mozzarella, diced
- 2 teaspoons fresh oregano, chopped fine
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- kosher salt and ground black pepper to taste
- Alternate layers of spinach and tomato across plate. Top with basil, mozzarella, and oregano. Dress with oil and vinegar. Season to taste with salt and pepper. Serve.