- 1 large red tomato, cut into 6 slices
- 1 large yellow tomato, cut into 6 slices
- kosher salt or sea salt
- 1/2 pound fresh mozzarella, packed in water, halved and cut into 12 slices
- 1/2 cup torn basil leaves
- 3 tablespoons extra virgin olive oil
- 4 teaspoons balsamic vinegar
- freshly ground black pepper
- Sprinkle tomatoes with salt. Arrange on a platter or on 4 salad plates, alternately overlapping the tomato slices with the mozzarella slices. Sprinkle with basil and drizzle with olive oil and vinegar. Season with a few grinds of pepper and serve.