• 2 pounds vine-ripened tomatoes (about 4 large), sliced ¼ inch thick
  • 1 pound fresh mozzarella, sliced ¼ inch thick
  • ¼ cup packed fresh basil leaves
  • ¼ teaspoon dried oregano, crumbled
  • 4 tablespoons extra-virgin olive oil
  • fine sea salt to taste
  • freshly ground black pepper to taste

Arrange tomato and mozzarella slices and basil leaves, on a large plate or platter. Sprinkle salad with oregano. Drizzle with oil & vinegar. Season with salt and pepper.

Mozzarella Salad Caprese > Italian Stuffed Chicken Breasts > Penne with Pesto > Roasted Asparagus > Cannoli