- 1 Pound Heirloom or Roma Tomatoes
- 1/3 Cup EVOO (Coratina, Picual, Hojiblanca) Basil Olive Oil can also be used.
- 1/4 Cup Oregano White Balsamic
- 2 Tablespoons finely chopped, fresh Basil
- 8 Ounces Mozzarella Fresca, drained
- Sea Salt and Pepper
Arrange sliced tomatoes on a platter. Sprinkle with salt and pepper. Whisk Balsamic and EVOO together. Place a slice of mozzarella on each slice of tomato and sprinkle with basil slices. Drizzle with the vinaigrette and serve.