8oz Buffalo Mozzarella
4 ripe organic tomatoes
16 leaves of Basil, preferably Sweet Italian variety,
torn into relatively small pieces (don’t cut)
dried oregano to taste
salt to taste
Slice the tomatoes into rounds a 1/4-inch thick. Slice the mozzarella a little thinner. Arrange the slices on four plates, alternating between tomato and mozzarella. Salt the tomatoes, and sprinkle on the basil and a little oregano. Finish with the oil, and serve.