2 large tomatoes
1/2 pound Mozzarella di Bufala di Campania (soft mozzarella cheese)
1 tablespoon extra virgin olive oil
Using a bread knife, slice tomatoes thickly in 1/2 inch slices. Select soft mozzarella cheese packaged in water so it remains moist and flavorful (don’t use hard packed mozzarella used for pizza topping.)
Carefully slice the mozzarella cheese 1/2 inch pieces. Place the mozzarellla on top of the tomato and add a sprig of freshly washed basil on top.
At this point, you can drizzle with 1/2 teaspoon of olive oil and serve. Or if preparing ahead of time, refrigerate on individual plates and drizzle olive oil on top just before serving.
Use one generous tomato slice per serving.