adapted from Faith Willinger
Serves 4 to 6
Ingredients
- 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
Instructions
- 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
