Caprese salad

Serves 4

8 large, ripened heirloom tomatoes (a mix of yellow, red, and green), cored and thickly sliced 3 balls of fresh mozzarella, thickly sliced 8 leaves fresh basil, chopped 2 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar Salt and freshly ground black pepper, to taste 1. Arrange the tomatoes and mozzarella around a platter.

2. Sprinkle with the basil and drizzle with olive oil and red wine vinegar. Top with salt and freshly ground black pepper. Adapted from Sweet Basil