Insalata Caprese (Tomato-Mozzarella Salad)
Per 1 tomato
4 large, ripe red tomatoes
16 oz. fresh mozzarella ball
8 top sprigs of fresh basil
2 tablespoons extra-virgin olive oil
Coarse (kosher) salt and freshly ground black pepper
Slice each tomato into 4 thick slices, discarding the polar ends. Cut mozzarella ball into 6 even slices. Shingle alternating tomato and mozzarella slices onto 4 plates, starting and ending with tomato slices.
Garnish with 2 sprigs basil each, and drizzle olive oil over all. Sprinkle with salt and a few grinds of black pepper. Serve immediately.