Insalata Caprese: Tomatoes w/ Fresh Mozzarella and Basil

An Italian classic best made in the summer when the tomatoes are their ripest.

Large fresh slicing tomatoes
Fresh mozzarella (best made with fresh cheese, not the packaged kind)
Fresh basil
Extra-virgin olive oil
Salt and pepper, if desired

Slice the fresh mozzarella into discs of moderate thickness and alternate them on a platter (or on individual plates if you are doing individual portions) with sliced discs of the ripe tomatoes, overlapping for effect.

Tear a good bunch of fresh, fragrant basil leaves and sprinkle liberally over the slices.

Just before serving, drizzle on some excellent extra-virgin olive oil. Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy. And no vinegar of any kind goes on Insalata Caprese! Sprinkle on salt and pepper, if desired.

Note: Best served cold.