- 1 beefsteak tomato
- 3 oz fresh mozzarella (use fresh buffalo mozzarella, if you can find it)
- 5 leaves fresh basil
- Pinch of coarsely ground black pepper
- 1/4 tsp balsamic vinegar
- 1 tsp extra virgin olive oil
- Fresh parsely, chopped (optional)
Slice the tomato to about 1/4 inch thickness and arrange on plate. Slice the mozzarella about the same width and layer it between the tomatoes. Arrange the basil between the layers of cheese and tomato. Season with salt and pepper. Drizzle with olive oil and balsamic vinegar. Sprinkle the fresh parsely and serve.