• 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.