• 4 large fresh tomatoes, sliced 1/4 inch thick
• 16 ounces fresh mozzarella cheese, sliced 1/4 inch thick
• 1/3 cup packed whole leaf fresh basil
• 4 tablespoons extra virgin olive oil
• fine sea salt to taste
• freshly ground black pepper to taste
• 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.