Ingredients

• 2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
• 1 pound fresh mozzarella, sliced1/4 inch thick
• 1/4 cup packed fresh basil or arugula leaves, washed well and spun dry
• 1/4 teaspoon dried oregano, crumbled, if using arugula instead of basil
• 3 to 4 tablespoons extra-virgin olive oil
• fine sea salt to taste
• freshly ground black pepper to taste

Browse by ingredient

Instructions

1. On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.