1 pound of ripe, preferably heirloom tomatoes, sliced thin
1/3 c. peppery, fresh green Extra Virgin Olive Oil such as Tubby Olive Oro Bailen Picual or Melgarejo Hojiblanca
1/4 c. Tubby Olive White, Sicilian Lemon or Oregano Balsamic
2 T. chiffonade cut basil
8 oz. freshly made or store bought mozzarella fresca, drained
Sea salt and cracked pepper to taste

Arranged sliced tomatoes on a plate.  Sprinkle with salt and pepper.  Whisk balsamic and extra virgin olive oil together.  Place a slice of mozzarella on each slice of tomato and sprinkle with basil chiffonade painterly.  Drizzle with the vinaigrette and serve.