adapted from Faith Willinger

Serves 4 to 6


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


  • On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper