4 large tomatoes; sliced 1/4 inch thick
16 ounces fresh mozzarella cheese; sliced 1/4 inch thick
1/3 cup whole leaf fresh basil; packed
4 tablespoons extra virgin olive oil
fine sea salt to taste
freshly ground black pepper
1/4 cup imported olives
On a large platter, arrange tomato and mozzarella slices and basil leaves, alternating and overlapping each. Drizzle salad with olive oil; Sprinkle with salt and pepper. Garnish with imported olives.